WINTER VEGETABLE GRATIN
You'll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.-Rachel Dueker, Salem, OR
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 366 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 273mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
WINTER VEGETABLE GRATIN RECIPE BY TASTY
Here's what you need: parsnip, butternut squash, Yukon Gold potatoes, Kroger Brand Brussels Sprouts, heavy cream, parmesan cheese, fresh thyme, kosher salt, freshly ground black pepper, unsalted butter, garlic, large leek, gruyère cheese
Provided by Kroger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C).
- Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
- Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
- Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
- Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
- Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
- Remove the gratin from the oven and top with the Gruyère cheese.
- Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
- Before serving, sprinkle with the remaining ½ teaspoon of thyme.
- Enjoy!
CHEESY WINTER VEGETABLE GRATIN
This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.
Provided by kelcampbell
Categories Carrot Side Dishes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut leeks in half lengthwise and wash well. Cut white and light green parts into 3-inch lengths, keeping the layers together. Discard dark green tops. Arrange leeks in a 9x13-inch glass baking dish along with potatoes, carrots, cauliflower, Brussels sprouts, thyme, parsley, and bay leaf.
- Melt butter in a skillet over medium-high heat. Saute onion until golden, about 8 minutes. Stir in water, salt, and pepper. Bring to a boil and pour over the vegetables. Cover the dish lightly with foil.
- Bake in the preheated oven until vegetables are tender, 45 to 55 minutes.
- Remove foil and sprinkle Swiss cheese evenly over the vegetables. Continue baking until cheese is melted, bubbly, and starting to brown, about 15 minutes more. Discard herbs before serving.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 40.1 g, Cholesterol 45 mg, Fat 15.2 g, Fiber 8.1 g, Protein 15.9 g, SaturatedFat 9.3 g, Sodium 370.6 mg, Sugar 8.7 g
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