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Root Vegetable Gratin

Root Vegetable Gratin
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.

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