Name: Herby Root Vegetable Gratin Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: European
Ingredients: 2 carrots, peeled and thinly sliced; 2 parsnips, peeled and thinly sliced; 2 potatoes, peeled and thinly sliced; 1 turnip, peeled and thinly sliced; 1 rutabaga, peeled and thinly sliced; 1 onion, thinly sliced; 2 cloves of garlic, minced; 1 cup of grated Gruyere cheese; 1/4 cup of chopped fresh herbs (such as thyme, rosemary, and parsley); 1 cup of heavy cream; Salt and pepper to taste

How To Make Herby Root Vegetable Gratin

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Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour and 20 minutes

Serves:

Ingredients

2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
2 potatoes, peeled and thinly sliced
1 turnip, peeled and thinly sliced
1 rutabaga, peeled and thinly sliced
1 onion, thinly sliced
2 cloves of garlic, minced
1 cup of grated Gruyere cheese
1/4 cup of chopped fresh herbs (such as thyme, rosemary, and parsley)
1 cup of heavy cream
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
In a large bowl, combine the carrots, parsnips, potatoes, turnip, rutabaga, onion, and garlic. Toss well to mix.
Layer half of the vegetable mixture in the greased baking dish. Sprinkle with half of the grated Gruyere cheese and half of the chopped herbs. Season with salt and pepper.
Repeat another layer with the remaining vegetables, cheese, and herbs.
In a small saucepan, heat the heavy cream over medium heat until hot but not boiling. Pour the hot cream over the vegetable layers.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the cheese is melted and golden brown.
Remove from the oven and let it cool for a few minutes before serving.