Root Vegetable Au Gratin

Name: Root Vegetable Au Gratin
Ingredients: 3 medium Yukon Gold potatoes, peeled and thinly sliced; 1 medium rutabaga, peeled, halved and thinly sliced; 1 medium turnip, peeled and thinly sliced; 1 medium parsnip, peeled and thinly sliced; 2 cups heavy whipping cream; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 tablespoon all-purpose flour; 1 teaspoon seasoned salt; 1/2 cup shredded Gruyere or Swiss cheese

9 ingredients

3 steps

Ingredients

3 medium Yukon Gold potatoes, peeled and thinly sliced
1 medium rutabaga, peeled, halved and thinly sliced
1 medium turnip, peeled and thinly sliced
1 medium parsnip, peeled and thinly sliced
2 cups heavy whipping cream
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/2 cup shredded Gruyere or Swiss cheese

Directions

1

Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish.
2

In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Bring to a gentle boil. Remove from the heat; pour over vegetables. Sprinkle with cheese.
3

Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender.