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
Total TimePrep: 30 min. + cooling Bake: 55 min. + standing
- 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
- 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 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts3/4 cup: 366 calories, 27g fat (17g saturated fat), 100mg cholesterol, 273mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 4g protein.
Originally published as Root Vegetable Gratin with Rosemary in Country Woman February/March 2010