Autumn Root Vegetable Gratin

Autumn Root Vegetable Gratin

  • Serves: 6 servings
Autumn Root Vegetable Gratin

Autumn Root Vegetable Gratin

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1 1/2 lb Butternut squash
    • 1 clove Garlic
    • 1/2 lb Rutabaga
    • 1 tbsp Sage
    • 1/4 tsp Thyme, fresh leaves
    • 1 lb Yukon gold potatoes
  • Baking & Spices

    • 1 Salt and black pepper
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Dairy

    • 2 cups Gruyere, grated
    • 1 cup Parmesan cheese, grated
    • 1 1/2 cups Whole milk

Found on

Description

Browned and bubbling cheese layered with butternut squash, potatoes, and rutabaga make this autumn root vegetable gratin a truly decadent side dish or main vegetarian meal.

Ingredients

  • 1½ cups whole milk
  • 1 clove garlic, smashed
  • 2 tbsp olive oil
  • 1.5 lb butternut squash, peeled and very thinly sliced
  • 1 lb yukon gold potatoes, peeled and very thinly sliced
  • ½ lb rutabaga, peeled and very thinly sliced
  • salt and black pepper, to taste
  • ¼ tsp fresh thyme leaves
  • 1 tbsp minced sage
  • 2 cups grated Gruyere
  • 1 cup grated parmesan cheese

Directions

  • Heat the oven to 400F. In a small pot, combine the milk with the smashed garlic clove. Heat over low heat just until small bubbles start to form around the sides. Remove from the heat and let steep while you prepare the remaining ingredients.
  • Thinly slice the butternut squash, potatoes, and rutabaga. You can use a mandoline if youre brave enough, but I used the slicing attachment of my food processor.
  • Grease a 9x13-inch baking dish with olive oil. Layer ⅓ of the vegetables in the pan. Season with salt and black pepper and top with ⅓ of the herbs, gruyere, and parmesan cheese. Repeat for two more layers.
  • Remove the garlic from the milk and pour the milk over the vegetables in the pan. Drizzle the remaining tbsp of olive oil over the vegetables. Bake for 50 minutes, or until vegetables are soft, and cheese is browned and bubbling, rotating the pan once halfway through the baking time. Let cool for 5 minutes before serving.

Nutrition

Nutrition Information Serving size: ⅙th of recipe
  • Serves: 6 servings
joanne-eatswellwithothers.com

joanne-eatswellwithothers.com

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Title:

Autumn Root Vegetable Gratin | Joanne Eats Well With Others

Descrition:

Browned and bubbling cheese layered with butternut squash, potatoes, and rutabaga make this autumn root vegetable gratin a truly decadent side dish or main vegetarian meal.

Autumn Root Vegetable Gratin

  • Produce

    • 1 1/2 lb Butternut squash
    • 1 clove Garlic
    • 1/2 lb Rutabaga
    • 1 tbsp Sage
    • 1/4 tsp Thyme, fresh leaves
    • 1 lb Yukon gold potatoes
  • Baking & Spices

    • 1 Salt and black pepper
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Dairy

    • 2 cups Gruyere, grated
    • 1 cup Parmesan cheese, grated
    • 1 1/2 cups Whole milk

The first person this recipe

joanne-eatswellwithothers.com

joanne-eatswellwithothers.com

175 0

Found on joanne-eatswellwithothers.com

Joanne Eats Well With Others

Autumn Root Vegetable Gratin | Joanne Eats Well With Others

Browned and bubbling cheese layered with butternut squash, potatoes, and rutabaga make this autumn root vegetable gratin a truly decadent side dish or main vegetarian meal.