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Winter Vegetable Gratin Recipe
Winter Vegetable Gratin Recipe photo by Taste of Home

Winter Vegetable Gratin Recipe

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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
TOTAL TIME: Prep: 30 min. + cooling Bake: 55 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 55 min. + standing
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Winter Vegetable Gratin in Country Woman February/March 2010, p31

Nutritional 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.

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