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Recipe: Root Vegetable Gratin By Blanche Vaughan

By Robert J.Matthews

Off-white Section Separator

1 lb potatoes, peeled and thinly sliced 1 lb sweet potatoes, peeled and thinly sliced 1 lb parsnips, peeled and thinly sliced 1 lb carrots, peeled and thinly sliced 3 cloves garlic, minced 1 tsp fresh thyme, chopped

Ingredients

Off-white Section Separator

1 cup heavy cream 1⁄2 cup grated Parmesan cheese Salt and pepper to taste

Ingredients

Off-white Section Separator

Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.

Instructions

Off-white Section Separator

In a large bowl, combine the sliced potatoes, sweet potatoes, parsnips, carrots, garlic, thyme, heavy cream, Parmesan, salt and pepper. Toss to coat well.

2

Off-white Section Separator

Transfer the vegetable mixture to the prepared baking dish. Press down with a spatula to compact.

3

Off-white Section Separator

Cover with foil and bake for 45 minutes. Remove foil and continue baking for 15-20 minutes until vegetables are tender and top is lightly browned.

4

Off-white Section Separator

Let stand 10 minutes before serving. Can be served warm or at room temperature.

5

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Garnish with extra thyme or Parmesan before serving if desired.

6

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