Root Vegetable Gratin

Name: Root Vegetable Gratin
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 6 small potatoes, peeled and sliced; 1 carrot, sliced; 1 onion, chopped; 1 sweet potato, peeled and chopped; 1 parsnip, peeled and sliced; 1 cup broth (vegetable); 12 cup cream; 13 cup parmesan cheese, freshly grated; 2 tablespoons italian seasoning; 1 garlic clove, minced

11 ingredients

11 steps

Ingredients

2 tablespoons butter or 2 tablespoons margarine
6 small potatoes, peeled and sliced
1 carrot, sliced
1 onion, chopped
1 sweet potato, peeled and chopped
1 parsnip, peeled and sliced
1 cup broth (vegetable)
12 cup cream
13 cup parmesan cheese, freshly grated
2 tablespoons italian seasoning
1 garlic clove, minced

Directions

1

Preheat oven to 375*.
2

Spread butter in pan (8x8).
3

If using 9x13 pan just increase the amount of veggies.
4

Lay vegetables in pan and set aside.
5

Warm cream and broth in pan.
6

Season to taste.
7

Pour over vegetables.
8

Bake for 35 minutes and sprinkle with cheese when veggies are warm out of oven.
9

Variations: Nutmeg, thyme, or rosemary are great flavors to add.
10

Try adding any other of the root veggies; beets, rutabagas, leeks, or celery root.
11

Saute the greens attached if you have them and add to the dish before cooking.