ROOT VEGETABLE AU GRATIN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ROOT VEGETABLE AU GRATIN RECIPE: HOW TO MAKE IT



Root Vegetable au Gratin Recipe: How to Make It image

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

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

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



Root Vegetable Gratin Recipe | Bon Appétit image

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

4 tablespoons unsalted butter, divided, plus more for baking dish
1½ cups coarse fresh breadcrumbs
1½ cups grated Parmesan, divided
6 sprigs thyme plus 1 Tbsp. leaves
Kosher salt and freshly ground black pepper
3 cups heavy cream
1 cup low-sodium chicken broth
1½ pounds celery root, peeled, sliced 1/16” thick
1 pound rutabaga, peeled, sliced 1/16” thick
1 pound turnips, peeled, sliced 1/16” thick
1 pound Yukon Gold potatoes, peeled, sliced 1/16” thick
2 garlic cloves, thinly sliced

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.

More about "root vegetable au gratin recipes"

ROOT VEGETABLE GRATIN RECIPE | SOUTHERN LIVING
Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep. Fall's harvest brings with it plenty of fresh, seasonal vegetables that find their way to our dinner tables (in the South, this is usually in the form of countless vegetable casseroles). Pumpkins, Brussels sprouts, cabbage, squash, and cauliflower all star in their own hearty dishes; sometimes, these delicious and unique side dishes are the real stunners on the menu. This 6-ingredient root vegetable recipe is no exception. Perfect for those who want to bring big flavor without spending too much time in the kitchen, this heart-warming root vegetable casserole brings the best of fall flavor into your kitchen with a few, simple ingredients. Celebrate the season with this cozy, comforting side dish made from our favorite seasonal root vegetables—hearty russet potatoes, crunchy rutabagas, and snappy parsnips. Cooked in the au gratin style, a French culinary technique in which dishes are topped with crunchy, cheesy crust, this vegetable-based dish is hearty, filling, flavorful, and simple. Layers of heavy cream and shredded Gruyere cheese bind the sliced vegetables together in creamy, decadent casserole layers. The best part? You can make this easy vegetable casserole ahead of time and pop it in the oven on to save on day-of prep time. After about an hour, a fragrant casserole bubbling with melted cheese will emerge from the oven. But we can't guarantee it'll last that long on the table—your family or guests will gobble this one up. 
From southernliving.com
Total Time 1 hours 40 minutes
Category Thanksgiving
  • 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.
See details


ROOT VEGETABLE GRATIN RECIPE | EATINGWELL
The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.
From eatingwell.com
Reviews 3.9
Total Time 1 hours 15 minutes
Category Vegetarian Thanksgiving Side Dish Recipes
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.
See details


ROOT VEGETABLE GRATIN RECIPE | EATINGWELL
The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.
From eatingwell.com
Reviews 3.9
Total Time 1 hours 15 minutes
Category Vegetarian Thanksgiving Side Dish Recipes
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.
See details


ROOT VEGETABLE AU GRATIN RECIPE - DR. PINGEL
From drpingel.com
Total Time 115 minutes
  • Cool 10 minutes before serving. Garnish with remaining parsley and thyme.
See details


ROOT VEGETABLE AU GRATIN - THE DR. OZ SHOW
One bite of this delicious recipe will have you rooting for more.
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.  
See details


ROOT VEGETABLE GRATIN RECIPE | MYRECIPES
We love the earthy, sweet flavor of the root vegetable combination in this cheesy gratin, but you could also go with the classic all-potato version (use 5 large potatoes, about 3 1/2 lbs. total, in place of the celery root and parsnips).
From myrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes
Calories 299 calories per serving
  • Note: Nutritional analysis is per serving.
See details


ROOT VEGETABLE GRATIN RECIPE - BBC FOOD
Use any combination of root vegetables in this delicious gratin. Serve with salad for a simple supper or as a side dish for your Sunday roast.
From bbc.co.uk
Reviews 2.5
Cuisine British
  • Top with the breadcrumbs and bake in the oven for 45 minutes.
See details


ROOT VEGGIE AU GRATIN [VEGAN] - ONE GREEN PLANET
Try it – you won’t be sorry. Celery Root never tasted so good.
From onegreenplanet.org
Cuisine NO info
Calories 0 calories per serving
See details


ROOT VEGETABLE GRATIN RECIPE | VINTAGE MIXER
A healthier version of potato au gratin using root vegetables and gluten free flour.
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.
See details


OMBRé POTATO AND ROOT VEGETABLE GRATIN RECIPE - CARLA HALL ...
TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust. Slideshow:  More Casserole Recipes 
From foodandwine.com
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.
See details


ROOT VEGETABLE AU GRATIN - THE DR. OZ SHOW
One bite of this delicious recipe will have you rooting for more.
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.  
See details


ROOT VEGGIE AU GRATIN [VEGAN] - ONE GREEN PLANET
Try it – you won’t be sorry. Celery Root never tasted so good.
From onegreenplanet.org
Cuisine NO info
Calories 0 calories per serving
See details


ROOT VEGETABLE GRATIN | SAINSBURY'S RECIPES
This unctuous root vegetable gratin is warming, filling and bubbling with melting cheddar. Resist if you think you can
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.

See details


ROOT VEGETABLE GRATIN RECIPE | VINTAGE MIXER
A healthier version of potato au gratin using root vegetables and gluten free flour.
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.
See details


OMBRé POTATO AND ROOT VEGETABLE GRATIN RECIPE - CARLA HALL ...
TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she top with a crispy Parmesan cheese crust. Slideshow:  More Casserole Recipes 
From foodandwine.com
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.
See details


ROOT VEGETABLE-AND-BUTTERNUT SQUASH GRATIN | SOUTHERN LIVING
Surprise your holiday dinner guests this season with a savory baked root vegetable medley. You will probably still make your family's favorite traditional sweet potato casserole (it isn't Thanksgiving or Christmas dinner without it, right?) but check out the other root vegetables available at the grocery store. Packed with nutrients and flavor, this cheesy gratin will make a nice new addition to your lineup of holiday side dishes. This recipe is also easy to customize to your taste. If you are not a fan of rutabagas or turnips, you can simply replace each vegetable (or both) with the same amount of butternut squash. Look for small to medium root vegetables. They are much easier to cut safely with a mandoline or sharp knife. When making the sauce, remember to use heavy cream, not half-and-half, whole milk, or low-fat milk. Keep the sauce warm while you slice the vegetables and assemble the gratin.
From southernliving.com
Total Time 2 hours 0 minutes
Category Casserole
  • Meanwhile, heat oil in a small skillet over medium. Working in small batches, fry sage leaves until edges begin to curl and leaves just begin to brown. Transfer to a plate lined with paper towels to drain, and cool slightly. Arrange sage leaves over gratin before serving.
See details


ROOT VEGETABLE GRATIN - HY-VEE RECIPES AND IDEAS

Put a little more bite into a gratin by replacing potatoes with slightly edgier and earthier ingredients.


From hy-vee.com
Reviews 3.8
Calories 230 per serving
  • 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.
See details


RAINBOW ROOT VEGETABLE GRATIN RECIPE - FOOD.COM
This colorful dish is not only packed with nutrition, it's a feast for the eye, and incredibly delicious to boot. Feel free to substitute any root vegetables you prefer. This is an enhanced version of the first meal I ever prepared for my boyfriend 14 years ago, and he still thinks longingly about it! I use all organic ingredients in this. It would make a great side dish to roasted chicken, or a one-dish vegetarian meal on its own.
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.
See details


MAKE-AHEAD ROOT VEGETABLES AU GRATIN RECIPE
Make the vegetable au gratin (1 day ahead). Set the oven to Convection Bake or Traditional Bake at 375°F. While the oven is heating, mix the vegetables, garlic, rosemary, cheese and heavy cream in a large bowl. Spread about a third of the vegetable mixture in a …
From geappliances.com
See details


ROOT VEGETABLE GRATIN - VALERIE BERTINELLI
Instructions. 1. Preheat the oven to 400°F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel bulb, and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl. 2. Spread half of the mixture evenly in the prepared baking dish.
From valeriebertinelli.com
See details


ROOT VEGETABLE AU GRATIN RECIPES
Root vegetable au gratin recipe. Learn how to cook great Root vegetable au gratin . Crecipe.com deliver fine selection of quality Root vegetable au gratin recipes equipped with ratings, reviews and mixing tips. Get one of our Root vegetable au gratin recipe and …
From tfrecipes.com
See details


ROOT VEGETABLE GRATIN RECIPE -SUNSET MAGAZINE
Step 1. 1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside. Step 2. 2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot and celery root. Top with half the cheese.
From sunset.com
See details


11 GRATIN RECIPES THAT ARE SO UPPER-CRUST RECIPE | BON APPéTIT
Feb 20, 2016 · Root Vegetable Gratin. The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same ...
From bonappetit.com
See details


ROOT VEGETABLE AU GRATIN RECIPE
Root vegetable au gratin recipe. Learn how to cook great Root vegetable au gratin . Crecipe.com deliver fine selection of quality Root vegetable au gratin recipes equipped with ratings, reviews and mixing tips. Get one of our Root vegetable au gratin recipe and …
From crecipe.com
See details


MAKE-AHEAD ROOT VEGETABLES AU GRATIN RECIPE
Make the vegetable au gratin (1 day ahead). Set the oven to Convection Bake or Traditional Bake at 375°F. While the oven is heating, mix the vegetables, garlic, rosemary, cheese and heavy cream in a large bowl. Spread about a third of the vegetable mixture in a …
From geappliances.com
See details


ROOT VEGETABLE GRATIN RECIPE | EPICURIOUS
Aug 20, 2004 · Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer …
From epicurious.com
See details


CHEESY ROOT VEGETABLE GRATIN | SPOON FORK BACON
Nov 05, 2021 · Jump to Recipe. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the casserole dish. Follow the sweet potatoes with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables. Season top of gratin …
From spoonforkbacon.com
See details


11 GRATIN RECIPES THAT ARE SO UPPER-CRUST RECIPE | BON APPéTIT
Feb 20, 2016 · Root Vegetable Gratin. The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same ...
From bonappetit.com
See details


VEGETABLES AU GRATIN RECIPES
ROOT VEGETABLE AU GRATIN. Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray. In a small pot, heat the milk with the thyme over medium-low heat until hot. In a medium saucepan over medium heat, melt the butter with the …
From tfrecipes.com
See details


HOW TO MAKE AU GRATIN POTATOES WITHOUT A RECIPE | EPICURIOUS
May 09, 2017 · 3. Slice your root vegetables. While the cream infuses, slice up whatever root vegetables you want to use: Potatoes, sweet potatoes, celery root, turnips, parsnips, butternut squash—all good ...
From epicurious.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »