Root Vegetable Gratin
From cookkrissy 16 years agoIngredients
- 3/4 cup vegetable broth shopping list
- 2 Tbsp butter shopping list
- 1 1/2 lbs. russet potatoes, peeled and thinly sliced shopping list
- 1 1/2 lbs. sweet potatoes, peeled and thinly sliced shopping list
- 1 lbs. turnips, peeled and thinly sliced shopping list
- 1 lbs. parsnips, peeled and thinly sliced shopping list
- 1 cup heavy cream shopping list
- 1 1/4 tsp salt shopping list
- 1/2 tsp pepper shopping list
How to make it
- Preheat oven to 400 degrees. In a shallow 4-quart casserole, combine broth and butter; place in oven while oven preheats to melt butter.
- In a large bowl, toss potatoes, turnips and parsnips with 1 1/4 tsp salt and 1/2 tsp pepper.
- Remove casserole from oven and pour broth over potatoes. Mix well.
- Spoon mix back into casserole, cover with foil and bake 40 minutes.
- In microwaveable measuring cup, heat cream for 45 seconds.
- Remove pan from oven, cover with warm cream.
- Return uncovered pan to oven and bake for 30 to 35 minutes, or until top is golden and veggies are fork tender.
People Who Like This Dish 2
- crazeecndn Edmonton, CA
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