ROOT VEGETABLE AU GRATIN RECIPE: HOW TO MAKE IT
I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce. This casserole is a favorite at our holiday buffets.—Lizela Sabiranju, Lynnwood, Washington
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish., 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., Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
ROOT VEGETABLE GRATIN RECIPE | BON APPéTIT
The key to this gratin is having the mixed root vegetables sliced to the same thickness to they cook at the same rate.
Provided by Alison Roman
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper and set aside.
- Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.
- Toss vegetables in a large bowl; season with salt and pepper. Arrange ? of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.
- Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.
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ROOT VEGETABLE GRATIN RECIPE | SOUTHERN LIVING
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Total Time 1 hours 40 minutes
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- Cover loosely with aluminum foil. Bake in preheated oven 45 minutes. Uncover and bake until vegetables are tender and cheese is golden brown, 20 to 25 minutes. Transfer to a wire rack; cool 5 minutes.
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- Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.
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Calories 285.3 calories per serving
- Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.
ROOT VEGETABLE AU GRATIN RECIPE - DR. PINGEL
Total Time 115 minutes
- Cool 10 minutes before serving. Garnish with remaining parsley and thyme.
ROOT VEGETABLE AU GRATIN - THE DR. OZ SHOW
From drozshow.com
- Preheat oven to 375 F.Heat a skillet over low flame, add olive oil and onion and season with half the salt and pepper.Saute until onions are golden brown and set aside.In an 8x8 inch pan, create a layer using each of the vegetable and onions, seasoning each layer with salt, pepper and paprika.Repeat until all of the vegetables, onions and seasoning are used.Add the vegetable stock to the pan, cover, being sure to vent, and place in oven for 30-45 minutes.Remove cover and cook for an additional 15 minutues. Serving size: 1/2 cup, makes 6 servings Chef notes: Total cooking time will vary between 45 and 60 minutes depending on the thickness of the cut vegetables and the desired degree of doneness.
ROOT VEGETABLE GRATIN RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes
Calories 299 calories per serving
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ROOT VEGETABLE GRATIN RECIPE - BBC FOOD
From bbc.co.uk
Reviews 2.5
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- Top with the breadcrumbs and bake in the oven for 45 minutes.
ROOT VEGGIE AU GRATIN [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Cuisine NO info
Calories 0 calories per serving
ROOT VEGETABLE GRATIN RECIPE | VINTAGE MIXER
From thevintagemixer.com
Total Time 85 minutes
Category Side Dish
Cuisine American, Holiday
- Cover pan with aluminum foil and bake in over for 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.
OMBRé POTATO AND ROOT VEGETABLE GRATIN RECIPE - CARLA HALL ...
From foodandwine.com
Reviews 6
Total Time 3 hours 0 minutes
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- Bake the gratin for about 1 hour and 30 minutes, until the vegetables are tender. Uncover and top with the remaining 3/4 cup of cheese. Bake for about 15 minutes longer, until golden on top. Transfer the gratin to a rack and let cool for at least 15 minutes before serving.
ROOT VEGETABLE AU GRATIN - THE DR. OZ SHOW
From drozshow.com
- Preheat oven to 375 F.Heat a skillet over low flame, add olive oil and onion and season with half the salt and pepper.Saute until onions are golden brown and set aside.In an 8x8 inch pan, create a layer using each of the vegetable and onions, seasoning each layer with salt, pepper and paprika.Repeat until all of the vegetables, onions and seasoning are used.Add the vegetable stock to the pan, cover, being sure to vent, and place in oven for 30-45 minutes.Remove cover and cook for an additional 15 minutues. Serving size: 1/2 cup, makes 6 servings Chef notes: Total cooking time will vary between 45 and 60 minutes depending on the thickness of the cut vegetables and the desired degree of doneness.
ROOT VEGGIE AU GRATIN [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Cuisine NO info
Calories 0 calories per serving
ROOT VEGETABLE GRATIN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Calories 366 calories per serving
Preheat the oven to 200ºC, fan 180ºC, gas 6. Heat the oil in a pan and stir in the flour. Cook for 1 minute before whisking in the milk, a little at a time. Bring to the boil and simmer for 2 minutes before stirring in 3/4 of the Cheddar, 3/4 of the parmesan and the mustard.
Meanwhile, cook the parsnips and carrots in a large pan of boiling water for 8 minutes until just tender, adding 1 of the sliced leeks for the last 3 minutes. Drain and tip into a 1-litre baking dish. Scatter over the beetroot wedges then cover with the cheese sauce.
Sprinkle the breadcrumbs over the gratin, along with the rosemary and the remaining leek and cheeses. Bake in the oven for 15-20 minutes, until golden and bubbling.
ROOT VEGETABLE GRATIN RECIPE | VINTAGE MIXER
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Total Time 85 minutes
Category Side Dish
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OMBRé POTATO AND ROOT VEGETABLE GRATIN RECIPE - CARLA HALL ...
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Reviews 6
Total Time 3 hours 0 minutes
Category Potatoes
- Bake the gratin for about 1 hour and 30 minutes, until the vegetables are tender. Uncover and top with the remaining 3/4 cup of cheese. Bake for about 15 minutes longer, until golden on top. Transfer the gratin to a rack and let cool for at least 15 minutes before serving.
ROOT VEGETABLE-AND-BUTTERNUT SQUASH GRATIN | SOUTHERN LIVING
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ROOT VEGETABLE GRATIN - HY-VEE RECIPES AND IDEAS
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- 2. Combine cream and chicken broth; pour over vegetables. Cover with foil; bake for 55 minutes or until bubbly. Increase oven heat to 425 degrees. Combine remaining Parmesan and bread crumbs. Sprinkle over top of vegetables. Bake, uncovered, 15 to 20 minutes more or until vegetables are tender and cheese is golden brown. Let stand 10 to 15 minutes before serving.
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From food.com
Total Time 1 hours 30 minutes
Calories 317.6 per serving
- Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole.
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