ROOT VEGETABLE GRATIN
Provided by Alison Roman
Categories Potato Bake Thanksgiving Casserole/Gratin Root Vegetable Turnip Fall Rutabaga Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Butter a shallow 2-quart baking dish. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5-7 minutes. Transfer to a small bowl and toss with 1/2 cup Parmesan and 1 tablespoon thyme leaves; season with salt and pepper.
- Bring cream, broth, thyme sprigs, and remaining 2 tablespoons butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover and keep warm.
- Toss vegetables and garlic in a large bowl; season with salt and pepper. Arrange 1/3 of vegetables in dish and top with 1/2 cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of vegetables.
- Bake until vegetables are crisp-tender and cream is thickened, 50-60 minutes. Uncover, top with breadcrumbs, and bake until gratin is bubbling and breadcrumbs are brown, 15-20 minutes longer. Let sit 10 minutes before serving.
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Pro Tik
[email protected]Overall, I thought this recipe was pretty good. I'll definitely make it again, but I'll make a few changes next time.
Romel Jeffrey
[email protected]The gratin was a bit too cheesy for my liking. I think I'll use less cheese next time.
Adid Jacinto
[email protected]The gratin was too watery. I think I added too much liquid.
Owusu Boatemaa
[email protected]The gratin was a bit bland for my taste. I think I'll add some more herbs and spices next time.
ranjeet Kumar
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mostakim Student
[email protected]I followed the recipe exactly and it turned out perfectly. The gratin was creamy and flavorful, and the vegetables were tender but still had a bit of bite to them.
Darnell Levy
[email protected]This gratin is a great way to use up leftover root vegetables. I had some parsnips and carrots that were about to go bad, and this recipe was the perfect way to use them up.
Md. Mohin Uddin
[email protected]I made this recipe for a dinner party and it was a big success! Everyone loved it.
Jjking Jjking
[email protected]I'm not usually a fan of root vegetables, but this gratin was surprisingly good. The flavors of the vegetables and the sauce were well-balanced.
Erica McClure
[email protected]The gratin was a hit with my family! I added a bit more cheese to the top and it was perfect.
Chatgami ZM Warriors
[email protected]This recipe for root vegetable gratin was easy to make and the end result was delicious! The vegetables were perfectly tender and the sauce was creamy and flavorful.