MIXED VEGETABLE GRATIN

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Mixed Vegetable Gratin image

Provided by Fran Love Taylor

Categories     Cheese     Garlic     Herb     Potato     Vegetable     Side     Bake     Broil     Vegetarian     Casserole/Gratin     Bon Appétit     North Carolina     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

2 1/2 pounds russet potatoes
3 large celery stalks, cut into 1/2-inch pieces
3 large carrots, peeled, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 tablespoons minced garlic
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1/4 cup (1/2 stick) butter
1 1/2 cups grated Monterey Jack or Fontina cheese (optional)

Steps:

  • Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer.
  • Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.

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