Root Vegetable Gratin
A comforting and hearty dish enjoyed during the cooler days of fall and winter. Peel the root vegetables and slice keeping at 1/4" - 3/8" for even cooking.
Ingredients
- 2 1/2 lbs root vegetables (potatoes, sweet potatoes, butternut squash, parsnips, carrots)
- 2 cups heavy cream
- 1 cup milk
- 1 tbsp garlic, minced
- 5 thyme stems
- salt and pepper
- 1 cup white cheddar cheese, grated
- 1 cup Parmesan cheese, grated
Instructions
- In a large pot, add cream, milk, garlic and spices. Let the mixture come to a simmer on medium heat and add the root vegetables.
- Cook for 15 to 20 minutes or just until the vegetables are par-boiled. Pull out the thyme stems.
- Combine the two cheeses in a separate bowl.
- In a gratin dish or a deep pie plate, add half the root vegetables. Cover with half the cheese and then top with the remaining vegetables.
- Pour over the cream mixture and press down so that the cream goes between all the layers of the vegetables. Top with the remaining cheese.
- Bake at 400 F. degrees for 25 to 30 minutes or until bubbling and golden brown on top.