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Winter Vegetable Gratin

You’ll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.—Rachel Dueker, Salem, OR

6 ServingsPrep: 30 min. + cooling Bake: 55 min. + standing

Ingredients

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
1-1/2 cups heavy whipping cream
1/2 cup sour cream
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
3 medium Yukon Gold potatoes, peeled and thinly sliced
2 medium turnips, peeled and thinly sliced
1 medium sweet potato, peeled and thinly sliced

Directions

In a small skillet, saute onion in butter until tender. Add garlic;
cook 1 minute longer. Stir in the cream, sour cream, rosemary,
basil, salt, pepper and cumin. Bring to a gentle boil. Remove from
the heat; cool for 10 minutes.
Layer half of the potatoes, turnips and sweet potato in a greased
8-in. square baking dish; pour half of sauce over the top. Repeat
layers.
Cover and bake at 350° for 45 minutes. Uncover; bake 10-15

2 of 2

Winter Vegetable Gratin (continued)

Directions (continued)

minutes longer or until bubbly and potatoes are tender. Let stand
for 10 minutes before serving. Yield: 6 servings.

Nutrition Facts: 3/4 cup equals 366 calories, 27 g fat (17 g saturated fat), 100 mg cholesterol, 273 mg sodium, 26 g carbohydrate, 3 g fiber, 4 g protein.