Root Vegetable Gratin
This recipe provides 10 servings
Ingredients:
1) 2
large russet potatoes, peeled
2) 1
large golden beet, peeled
3) 1
large fennel bulb, trimmed
4) 2
large parsnips or 3 medium
5) 2
½ teaspoons sea salt
6) Freshly
ground pepper to taste
7) 1
½ cups heavy cream
8) 1
½ cups shredded Parmesan cheese (approx. 6 ounces)
Instructions:
1) Preheat
the oven to 400 degrees F. Lightly coat a 13 by 9 –inch baking dish with olive
oil. Using a mandolin or a sharp knife, cut the potatoes, beet, fennel bulb, and
parsnips into thin slices. Toss together the vegetable slices, sea salt, and ¾ cup heavy cream in a large bowl.
2) Spread
half the mixture evenly in the coated baking dish. Top with 1 cup of the
Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining ¾
cup heavy cream over the vegetables, and top with the remaining ½ cup Parmesan.
Cover loosely with aluminum foil. Bake for 1 hour.
3) Uncover
and bake until the veggies are fork tender and the cheese is golden brown,
15-20 minutes. Transfer to a wire rack; cool for 15-20 minutes before serving
with freshly ground pepper over the top.
Enjoy!
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