SWEET POTATO AND ROOT VEGETABLE GRATIN
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices by no more than 1/2-inch. Sprinkle lightly with salt and pepper. Thinly slice one of the potatoes* lengthwise and shingle the potatoes over the rutabaga then season lightly with salt and pepper. Pat or mist lightly with some of the oil. Spread 1/3 of the onions evenly over the potatoes. Layer the parsnip over the onions, then more potatoes. Pat or mist lightly with some of the oil. Season lightly with salt and pepper. Repeat the layering and seasoning with rutabaga, the potato, then onion, and finally potato. If there are any root slices left over, alternate rows of roots and potatoes on the final layer. Pat or mist lightly with oil, season with salt and pepper, cover tightly and place in the oven. Bake for 45 minutes. Remove the cover, pat or mist lightly with the remaining oil, then sprinkle over with the chopped herbs. Bake, uncovered for another 15 to 20 minutes or until the top layer browns nicely. Allow to set 10 to 15 minutes then slice and serve.
- *Slice the potatoes to retain their starch and nutrients. This also will prevent then from browning.
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Kainat Shehzadi
[email protected]This gratin is a great way to use up leftover vegetables.
Abi Ajani
[email protected]I love that this gratin can be made ahead of time.
MKB Malik
[email protected]This gratin is so easy to make. It's perfect for a weeknight meal.
Polite Makanaka
[email protected]This gratin is a great way to get your daily dose of vegetables.
Røsë Mary
[email protected]I love the combination of sweet potatoes and root vegetables in this gratin.
Matt Smith
[email protected]This gratin is a great side dish for any holiday meal.
Humais Khan
[email protected]I made this gratin in a cast iron skillet. It turned out beautifully.
Kirssy Chambers
[email protected]This gratin is a great way to use up leftover Thanksgiving vegetables.
Pari Zaad
[email protected]I added some chopped fresh herbs to the gratin for extra flavor.
Mithun Sordar
[email protected]This gratin is so versatile. You can use any type of root vegetables you like.
qlfvmi
[email protected]I love that this gratin can be made ahead of time. It's perfect for busy weeknights.
Df Joy
[email protected]This gratin is a great way to get your kids to eat their vegetables.
AUMA MERCY
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved the combination of sweet potatoes and root vegetables.
Hadiya Abdillahi
[email protected]This dish was easy to make and very delicious. I used a variety of root vegetables, including carrots, parsnips, and turnips. The gratin was a great way to use up leftover vegetables.
Gilbert Hoefler
[email protected]I followed the recipe exactly and it turned out great! The gratin was creamy and cheesy, with a nice balance of sweetness from the sweet potatoes and earthiness from the root vegetables.
Amir Hanif
[email protected]This gratin was a hit with my family! The sweet potatoes and root vegetables were perfectly tender and flavorful, and the cheese crust was golden brown and crispy. I will definitely be making this again.