Root Vegetable Gratin #HolidaySideDishes

Russet Potatoes, Carrots, Turnips, and Beets, thinly sliced and drenched in cream, garlic, and herbs, topped with cheese, and baked to perfection.  A perfect side dish for your holiday dinner.

It is Day 2 of our sharing Holiday Side Dishes........

Heather of Hezzi D's Books and Cooks invited us to join her in sharing some Holiday Side Dishes to help relieve some of the stress our readers may have over the upcoming Holiday Season.  We shared recipes with you on Monday and are back today with some more.  

I previously shared a light and fluffy Spinach Souffle.  Today I am going a little more hearty with a Root Vegetable Gratin.  Still great to make ahead of time and once it is in the oven all the work is done.  You can use any root vegetables that you like for this recipe, just make sure you have uniform slices so that they all cook at the same time.  I like to use a mandolin, it is quick and foolproof, just be very careful and use the guide to protect yourself.  

Let's take a look at what the others are sharing today.......

• Beet Mashed Potatoes from The Spiffy Cookie
• Make Ahead Mashed Potatoes from Karen's Kitchen Stories
• Oyster Chowder from Art of Natural Living
• Root Vegetable Gratin from A Day in the Life on the Farm
• Vegetarian Stuffing from Hezzi-D's Books and Cooks
• Whiskey Glazed Carrots from Palatable Pastime

We will all be back on Friday with our final recipes for the Holiday Side Dish event.  I have a wonderful salad to share that is the perfect start to your gathering of family and friends.  

Vegetables, Casseroles, Gratin, Side Dishes, Holidays

Vegetables

American

Yield: 8 servings

Author: Wendy Klik

Root Vegetable Gratin

Russet Potatoes, Carrots, Turnips, and Beets, thinly sliced and drenched in cream, garlic, and herbs, topped with cheese, and baked to perfection

Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M

Ingredients

• 1 pint heavy cream, divided
• 3 medium Russet potatoes, peeled and thinly sliced
• 3 large carrots, scraped and thinly sliced
• 2 turnips, peeled and thinly sliced
• 3 beets, peeled and thinly sliced
• salt and pepper, to taste
• 1/2 c. grated parmesan cheese
• 3 cloves garlic, minced

Instructions

1. Use a mandolin or very sharp knife to slice the vegetables into uniform, thin pieces.
2. Spray a 9x13" baking dish with cooking spray and pour about 1/3 cup of the cream onto the bottom of the pan. Layer the vegetables in 4 sections, nestled next to each other. Sprinkle the cheese evenly over the vegetables.
3. Whisk together the remaining cream, garlic, salt and pepper. Pour over the vegetables.
4. Cover the baking dish tightly with aluminum foil and bake in a preheated 400* oven for about 45 minutes, until vegetables are fork tender.
5. Remove the foil and bake for another 15-20 minutes until golden brown and vegetables are completely tender.
6. Let rest for 15 minutes before serving.

Notes

I use a mandolin for slicing the vegetables, placing each into a bowl of cold water, and keeping them separate for up to 5 hours before draining them and assembling the casserole.

Nutrition Facts

Calories

325.02

Fat (grams)

23.32 g

Sat. Fat (grams)

14.61 g

Carbs (grams)

24.75 g

Fiber (grams)

3.23 g

Net carbs

21.51 g

Sugar (grams)

6.76 g

Protein (grams)

6.34 g

Sodium (milligrams)

216.81 mg

Cholesterol (grams)

72.28 mg

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