Root Vegetable Gratin

Recipe

Side Dish
Root Vegetable Gratin

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User Rating

3.75 out of 5 stars
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12 ratings

Recipe Data

6
Servings
20min
Prep
1hr35min
Total

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Description

Put a little more bite into a gratin by replacing potatoes with slightly edgier and earthier ingredients.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
½small rutabaga, peeled, quartered and sliced 1/8-inch thick, divided
1medium turnip, peeled and sliced 1/8-inch thick, divided
1medium parsnip (4 oz), peeled and sliced 1/8-inch thick, divided
1medium 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

Directions

  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.

Nutrition facts

Servings

230 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 55mg
  • Sodium: 520mg
  • Total Carbohydrates: 12g
  • Protein: 10g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 2%
0%
Calcium 35%

Recipe Source:

Hy-Vee Seasons Back to School 2013.