SWEET POTATO AND ROOT VEGETABLE GRATIN
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices by no more than 1/2-inch. Sprinkle lightly with salt and pepper. Thinly slice one of the potatoes* lengthwise and shingle the potatoes over the rutabaga then season lightly with salt and pepper. Pat or mist lightly with some of the oil. Spread 1/3 of the onions evenly over the potatoes. Layer the parsnip over the onions, then more potatoes. Pat or mist lightly with some of the oil. Season lightly with salt and pepper. Repeat the layering and seasoning with rutabaga, the potato, then onion, and finally potato. If there are any root slices left over, alternate rows of roots and potatoes on the final layer. Pat or mist lightly with oil, season with salt and pepper, cover tightly and place in the oven. Bake for 45 minutes. Remove the cover, pat or mist lightly with the remaining oil, then sprinkle over with the chopped herbs. Bake, uncovered for another 15 to 20 minutes or until the top layer browns nicely. Allow to set 10 to 15 minutes then slice and serve.
- *Slice the potatoes to retain their starch and nutrients. This also will prevent then from browning.
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sherzelle woods
[email protected]I'm definitely going to be making this gratin again.
Kami Sala
[email protected]This gratin is a great way to use up leftover mashed potatoes.
Godstime Ese
[email protected]I love the crispy topping on this gratin.
Sadia Ikhlaq
[email protected]This gratin is a great make-ahead dish. You can assemble it the night before and bake it the next day.
Tahuna Moyo
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed this gratin.
Nicole Edmondson
[email protected]I'm going to try making this gratin with a different type of cheese next time.
Jodi Beggarly
[email protected]This gratin is a great way to get your kids to eat their vegetables.
Mahmood Jaffar
[email protected]I can't wait to try this recipe again with different types of root vegetables.
Gariba Nurudeen
[email protected]I would definitely recommend this recipe to others.
SHUGAL MALA
[email protected]Overall, I thought this was a good recipe. It was easy to make and the gratin turned out delicious.
lou pieh
[email protected]I found that the gratin took a bit longer to cook than the recipe stated.
Mian Jamshaid ahmad
[email protected]The gratin was a bit too sweet for my taste, but I think that's because I used a sweeter variety of sweet potato.
Tiffany Teague
[email protected]I made this gratin for a potluck and it was a huge hit. Everyone loved it!
Denea Kelly
[email protected]This gratin is a perfect side dish for a holiday meal.
Isatu Kallon
[email protected]I love that this recipe is a great way to use up leftover vegetables.
Akramul Houqe
[email protected]I was a bit skeptical about the combination of sweet potatoes and root vegetables, but I was pleasantly surprised. The flavors really complemented each other.
Esther Edet
[email protected]The gratin was easy to make and didn't require any special ingredients. I'm definitely going to be making this again.
Tilak Ghimire
[email protected]I followed the recipe exactly and my gratin came out perfect. It was a hit with my family and friends.
Aly Yash
[email protected]This recipe is a keeper! The combination of sweet potatoes and root vegetables is a perfect balance of sweetness and earthiness.
Miss Fred
[email protected]My gratin turned out lovely and golden brown, and the sweet potatoes and root vegetables were fork-tender and flavorful. I couldn't resist going back for seconds!