Root Vegetable Gratin

Name: Root Vegetable Gratin
Ingredients: 1 tablespoon butter; 3/4 cup onions finely chopped; 1/2 cup white wine; 3 teaspoons minced garlic; 1 piece white potato washed and sliced thin; 1 piece sweet potato peeled and sliced thin; 1 piece rutabaga or turnip peeled and sliced thin; 1 1/2 cups carrots peeled and sliced thin; 1/2 cup heavy cream or half and half; 1/2 cup Parmesan Cheese (dividied); 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper

13 ingredients

6 steps

Ingredients

1 tablespoon butter
3/4 cup onions finely chopped
1/2 cup white wine
3 teaspoons minced garlic
1 piece white potato washed and sliced thin
1 piece sweet potato peeled and sliced thin
1 piece rutabaga or turnip peeled and sliced thin
1 1/2 cups carrots peeled and sliced thin
1/2 cup heavy cream or half and half
1/2 cup Parmesan Cheese (dividied)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1

Melt butter and saute onions for about 5 minutes until translucent
2

Add wine and cook until reduced by about half
3

Add garlic and saute for another minute or two and set aside
4

Toss vegetables with cream, 1/4 cup cheese, thyme, salt, and pepper and place in a large casserole trying to layer a bit.
5

Pour the onion and garlic mix over all and top with remaining cheese.
6

Bake at 350 degrees for 45 minutes to 1 hour until the vegetables are tender.