Add something new to your weekly menu with our Root Vegetable Gratin from My Food and Family. Lay slices of red onions, golden beets, turnips, white and sweet potatoes for a beautiful baked dish that's tasty as well! Top your Root Vegetable Gratin with cheese and fresh parsley for a new favorite.
Provided by My Food and Family
Categories Fall 2019
Time 1h20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Peel, then cut all vegetables into thin slices. Reserve half the vegetables for later use. Arrange remaining vegetables, with slices slightly overlapping and in alternating groups of 3 vegetable slices each, in concentric rows in 12-inch cast-iron skillet, starting at edge of skillet and covering bottom of half the skillet. Sprinkle half of each of the cheeses evenly over vegetables in skillet.
- Repeat with rows of reserved vegetables to evenly cover bottom of skillet.
- Mix milk, parsley, dry seasonings and remaining Parmesan until blended; drizzle over ingredients in skillet. Top with remaining shredded cheese; cover.
- Bake 1 hour or until vegetables are tender, uncovering after 30 min.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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