Root Vegetable Gratin Recipe

Name: Root Vegetable Gratin Recipe
Total time: 1 min
Ingredients: 1 large rutabaga, peeled and cut into 1/8-inch-thick slices; 2 large russet potatoes, peeled and cut into 1/8-inch-thick slices; 3 large parsnips, peeled and cut into 1/8-inch-thick slices; 1 1/2 teaspoons kosher salt; 1 1/2 cups heavy cream, divided; 8 ounces Gruyère cheese, shredded (about 2 cups), divided

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Total: 1 hours, 40 minutes

Servings: 4.5

Cost: $1.77 /serving

Author : Lisa Cericola

Ingredients

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1 large rutabaga, peeled and cut into 1/8-inch-thick slices2 large russet potatoes, peeled and cut into 1/8-inch-thick slices3 large parsnips, peeled and cut into 1/8-inch-thick slices1 1/2 teaspoons kosher salt1 1/2 cups heavy cream, divided8 ounces Gruyère cheese, shredded (about 2 cups), divided

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Instructions

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Step 1

Preheat oven to 400°F. Toss together rutabaga, potatoes, parsnips, salt, and 3/4 cup of the cream in a large bowl. Spread one-third of the mixture evenly in a lightly greased 11- x 7-inch baking dish; top with 3/4 cup of the Gruyère. Layer one-third of the rutabaga mixture, 3/4 cup of the Gruyère, and remaining rutabaga mixture and 3/4 cup cream. Top with remaining 1/2 cup Gruyère.

Step 2

Cover loosely with aluminum foil. Bake in preheated oven 45 minutes. Uncover and bake until vegetables are tender and cheese is golden brown, 20 to 25 minutes. Transfer to a wire rack; cool 5 minutes.