Cheesy Root Vegetable Gratin
Peel parsnips and carrots and cut into 14-inch-thick slices.
Cheesy root vegetable gratin. Place the carrots in the bottom of a medium-sized baking dish. Toss together rutabaga potatoes parsnips salt and 34 cup of the cream in a large bowl. Preheat the oven to 190C375FGas 5.
I recommend covering it with foil and then baking it at 350 degrees for about an hour. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft. Place gratin back into oven uncovered and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender cheese has melted and the top has lightly browned.
Grease a medium au gratin dish or an 88 baking dish. Plant-based Cheesy Root Vegetable Gratin is a perfect side dish for a holiday dinner. Use what you love or have on hand.
Root vegetables can be mixed and matched. Peel rutabagas cut in half then cut into 14-inch-thick half-rounds. Cheesy Root Vegetable Gratin Spoon Fork Bacon Recipe Root Vegetable Gratin Root Vegetables Gratin.
12 pound butternut squash neck only peeled and sliced 18-inch thick on a mandoline. 15 minutes COOK TIME. Because of how dense this gratin is it takes a while to bake.
Set oven to broil and broil gratin for 3. Spoon 2 tablespoons of cream mixture in bottom of Kerrygold Salted Butter buttered pan. Finish with a sprinkle of fresh thyme leaves.