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.
Provided by Lisa Cericola
Categories Thanksgiving
Total Time 1 hours 40 minutes
Yield Serves 8 (serving size: 1 cup)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss together rutabaga, potatoes, parsnips, salt, and 3/4 cup of the cream in a large bowl. Spread one-third of the mixture evenly in a lightly greased 11- x 7-inch baking dish; top with 3/4 cup of the Gruyère. Layer one-third of the rutabaga mixture, 3/4 cup of the Gruyère, and remaining rutabaga mixture and 3/4 cup cream. Top with remaining 1/2 cup Gruyère.
- 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.
CRUNCHY BAKED TOMATO & ONION GRATIN RECIPE | BBC GOOD FOOD
Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices
Provided by Sarah Cook
Categories Dinner
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
- Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.
Nutrition Facts : Calories 189 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium
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