Dish Info
A savory Leek & Root Vegetable Gratin layered with turnips, potatoes, leeks, parsnips, and sweet potatoes, topped with a flavorful blend of cheese and herbs, baked until golden brown.
INGREDIENTS
12 ounce mild cheddar and/or Muenster cheese, shredded (3 cups) 2 tablespoon finely snipped fresh herbs (such as parsley, thyme, chives, sage, and/or chervil) 1 tablespoon olive oil 12 ounce turnips or rutabaga, peeled and thinly sliced 12 ounce russet potatoes, thinly sliced*
INGREDIENTS
1 cup thinly sliced leeks (3 medium) 12 ounce parsnips, peeled and thinly sliced 1 pound sweet potatoes, peeled and thinly sliced Salt Freshly ground black pepper Assorted fresh herbs (optional)
STEPS 1
Preheat oven and combine cheese with herbs. Layer half of the sliced vegetables and cheese mixture in an oiled baking dish, seasoning lightly.
STEPS 2
Add the remaining vegetables and cheese, then bake covered until nearly tender. Uncover and bake further until cheese starts to brown.
STEPS 3
Increase oven temperature, bake until cheese is melted and golden. Remove from oven and sprinkle with fresh herbs.
STEPS 4
Allow the gratin to stand for 10 minutes before serving, allowing flavors to meld and the dish to set slightly.