Root Vegetable Gratin | Peggy Lampman's dinnerFeed

Recipe: Root Vegetable Gratin

Ingredients

2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, sliced and well washed*
6 large carrots (about 1 pound), peeled and sliced into 1/4-inch rounds*
2 parsnips (about 1/2 pound), peeled and sliced into 1/4-inch slices*
2 turnips (about 1/2 pound), peeled and sliced into 1/4-inch thick rounds*
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
1 cup half-and-half or heavy cream
1 cup grated Asiago cheese

Instructions

Preheat oven to 400˚.
Heat oil in a large sauté pan. Sauté leeks with a pinch of kosher salt for 5 minutes. Add carrots, parsnips, turnips and thyme and sauté for 10 additional minutes. Season to taste with kosher salt and freshly ground pepper.
Transfer vegetables to a well-oiled ovenproof casserole or gratin dish. Pour half-and-half or cream over top and top with asiago. Cover with oiled foil** and bake for 15 minutes. Remove foil and bake another 30 minutes or until golden brown.

*Onions, garlic, rutebegas and sweet potatoes are other root vegetables that are delicious additions or substitutions for any of the ingredients used in this recipe. **The foil will stick to the cheese if it is not lightly oiled.

Active Time: 25 minutes

Bake Time: Approximately 45 minutes

Number of servings (yield): Approximately 6 servings