Prep Time
20 min
Cook Time
1h 15 min
Yields
6-8 servings
This harvest-style gratin is perfect for cooler weather. Can be served as a side or the star of dinner.Brought to you by Dairy Farmers of Canada
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ingredients
4
cup (1 l) potatoes, thinly sliced
1
large onion, thinly sliced
2
cup (500 ml) rutabaga, thinly sliced
1
cup (250 ml) parsnips, thinly sliced
1
cup (250 ml) carrots, thinly sliced
1
cup (250 ml) sodium-reduced beef broth
¼
cup (60 ml) fresh parsley, chopped
1
pinch freshly ground pepper
6
oz (180 g) Canadian Provolone, sliced
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directions
Step 1
Preheat oven to 375°F (190°C).
Step 2
In a large, oven-safe baking dish or in individual gratin dishes, layer the vegetables, alternating with half the sliced Provolone.
Step 3
Mix the beef broth with parsley and pepper. Pour into dish(es).
Step 4
Top with remaining cheese and cover with aluminum foil.
Step 5
Bake in oven 60 minutes, remove foil and continue cooking for another 15 minutes or until vegetables are tender and the cheese browned.
Step 6
Note: For even thinner slices of vegetables, use a mandoline.