Cheesy Root Vegetable Gratin
Ingredients:
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 4 large parsnips, ends trimmed and peeled
- 5 medium beets, peeled
- 2 1/2 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided, plus more for garnish
- 1 garlic clove, minced
- 2 ounces shredded gruyere
- salt and pepper to taste
Directions:
- 1. Preheat oven to 400˚F.
- 2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
- 3. Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
- 4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.
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