TURNIP AND BLUE CHEESE GRATIN
This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!
Provided by Chelsea
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
- Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
- Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
- Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.
Nutrition Facts : Calories 235 calories, Carbohydrate 22.9 g, Cholesterol 36.9 mg, Fat 12.7 g, Fiber 4.6 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 373.6 mg, Sugar 8 g
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Bayleah
[email protected]I'm a big fan of turnips and blue cheese, so I knew I would love this gratin. It didn't disappoint! The flavors were perfect together.
Nur Alom
[email protected]This gratin is a great way to use up leftover mashed potatoes. I just added some turnips and blue cheese and it was a delicious meal.
Rapunzel Swan
[email protected]I'm always looking for new ways to cook turnips, and this gratin is definitely a keeper. It's easy to make and it's always a crowd-pleaser.
Gene Lowrey
[email protected]I made this gratin for a potluck dinner and it was a big hit. Everyone loved the unique flavor combination.
Rinan rinan
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids loved the creamy sauce and the crispy breadcrumb topping.
Artika Lata
[email protected]I'm not a big fan of turnips, but I really enjoyed this gratin. The blue cheese and breadcrumb topping really made the dish.
Alexander somtochukwu Onwubuariri
[email protected]This is a great recipe for using up leftover turnips. I had some turnips that were starting to go bad, and this gratin was the perfect way to use them up.
Sujan Acharya
[email protected]I loved the crispy breadcrumb topping on this gratin. It added a nice texture to the dish.
Alivia Lewis
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's also very affordable.
Sila Otieno
[email protected]I found that the turnips took a bit longer to cook than the recipe said. I had to add an extra 10 minutes to the cooking time.
Prince Ali abasi
[email protected]The gratin was easy to make and didn't take too long. I was able to get it on the table in under an hour.
Fransisca Van der Watt
[email protected]I'm allergic to blue cheese, so I used goat cheese instead. It was still very good!
Kopala West
[email protected]This turnip and blue cheese gratin was a hit with my family! The turnips were perfectly tender and the blue cheese added a delicious sharpness. I will definitely be making this again.