Root Vegetable Gratin
Put a little more bite into a gratin by replacing potatoes with slightly edgier and earthier ingredients.
Servings and Ingredients
|½ 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 oz), peeled and sliced 1/8-inch thick, divided|
|1 medium onion, sliced 1/8-inch thick, divided|
|½ tsp. Hy-Vee salt, divided|
|¼ tsp. Hy-Vee dried thyme, divided|
|¼ tsp. Hy-Vee ground black pepper, divided|
|3 oz. shredded Gruyere cheese (about 3/4 c.), divided|
|3 oz. Hy-Vee shredded Parmesan (about 3/4 c.), divided|
|½ c. heavy cream|
|¼ c. Hy-Vee chicken broth|
|2 tbsp. Hy-Vee panko bread crumbs|
- 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.
- 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.
230 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 55mg
- Sodium: 520mg
- Total Carbohydrates: 12g
- Protein: 10g
Vitamin A 10%
Vitamin C 30%
Hy-Vee Seasons Back to School 2013.