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Root Vegetable Gratin
Rutabaga, sweet potatoes and parsnips come together in a creamy gratin with Gruyère cheese under a delightfully crisp, golden brown crust...
Servings
6
6
Cuisine Type
- american
Day Part
- dinner
- lunch
- snack
Menu Part
- sideDish
Main Ingredient
- Potatoes
- Vegetables
Rutabaga, sweet potatoes and parsnips come together in a creamy gratin with Gruyère cheese under a delightfully crisp, golden brown crust.
Ingredients
1 small rutabaga (about 11⁄2 lb.), peeled
2 sweet potatoes, peeled
5 parsnips, peeled
Flour
1 1⁄2 cups grated Gruyère cheese
2 cups heavy cream
Toasted breadcrumbs, as needed
Steps
1. Cut rutabaga into 1⁄8-in. thick slices. Place in a large saucepan of boiling, salted water; cook until crisp-tender, 6-8 min. Drain well and pat dry.
2. Cut sweet potatoes into 1⁄8-in. thick slices. Cook 5 min. in boiling water until crisp-tender. Drain and dry as above.
3. Slice parsnips as above, and cook until crisp-tender, about 5 min. Pat dry.
4. In individual gratin dishes, layer some vegetables; sprinkle with flour and cheese. Add salt and pepper to taste. Repeat layers, ending with vegetables. Pour cream over top; sprinkle with a little remaining cheese and breadcrumbs.
5. Cover and bake at 350°F for 20 min. Uncover and
bake 20 min. longer until bubbly and golden.
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