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Root Vegetable Gratin

11 Ratings
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Serves: 6 Prep time: 20 minutes
Source: Cook time: 75 minutes

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All you need:

  • 1/2 small rutabaga, peeled, quartered and sliced 1/8-inch thick, divided
  • 1 medium turnip, peeled and sliced 1/8-inch thick, divided
  • 1 medium parsnip (4 ounces), peeled and sliced 1/8-inch thick, divided
  • 1 medium onion, sliced 1/8-inch thick, divided
  • 1/2 tsp Hy-Vee salt, divided
  • 1/4 tsp Hy-Vee dried thyme, divided
  • 1/4 tsp Hy-Vee ground black pepper, divided
  • 3 ounces shredded Gruyere cheese (about 3/4 cup), divided
  • 3 ounces Hy-Vee shredded Parmesan (about 3/4 cup), divided
  • 1/2 c. heavy cream
  • 1/4 c. Hy-Vee chicken broth
  • 2 tbsp Hy-Vee panko bread crumbs

All you do:

  1. Preheat oven to 375 degrees. In a 10-by-6-inch baking dish, layer half the rutabaga, turnips, parsnips, onions, salt, thyme, pepper, Gruyere and Parmesan cheeses. Repeat layers except for the Parmesan. Reserve the remaining 1-1/2 ounces Parmesan for final crumb topping.
  2. Combine cream and chicken broth; pour over vegetables. Cover with foil; bake for 55 minutes or until bubbly. Increase oven heat to 425 degrees. Combine remaining Parmesan and bread crumbs. Sprinkle over top of vegetables. Bake, uncovered, 15 to 20 minutes more or until vegetables are tender and cheese is golden brown. Let stand 10 to 15 minutes before serving.

Daily Values:

10% vitamin A 35% calcium
30% vitamin C 2% iron

Nutrition Facts per serving:

Calories: 230 Protein: 10g
Carbohydrate: 12g Saturated Fat: 10g
Cholesterol: 55mg Sodium: 520mg
Dietary Fiber: 3g Sugar: 5g
Fat: 16g Trans fats: 0g
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