Root Vegetable Gratin
Root Vegetable Gratin
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Ingredients
- 1 beet, thinly sliced
- 1 rutabaga, thinly sliced
- 1 sweet potato, thinly sliced
- 1 yam, thinly sliced
- 2 parsnips, thinly sliced
- 1 turnip, thinly sliced
- 2 carrots, thinly sliced
- 1 ½ cups heavy cream
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2 tablespoons Morton & Bassett Herbs from Provence with Lavender
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1 tablespoon Morton & Bassett Garlic Powder
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½ teaspoon Morton & Bassett Sumac
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½ teaspoon Morton & Bassett Paprika
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1 teaspoon Morton & Bassett Whole Black Peppercorns with Grinder
- 2 teaspoons salt
- 1 teaspoon flakey salt for finish
- ½ cup Parmesan, grated
- ¼ cup gruyere, grated
Directions
Preheat the oven to 400° F.
In a small bowl with 1 cup of heavy cream, add M&B Herbs from Provence with Lavender, M&B Garlic Powder, M&B Sumac, M&B Paprika, freshly ground M&B Whole Black Peppercorns, and salt. Stir to combine and set aside.
Pour remaining heavy cream into the bottom of a large baking dish. Grate about ¼ cup of Parmesan directly into the baking dish.
Start assembling the gratin by adding a small stack of each vegetable and laying it in the baking dish. Layer the vegetables along the edges of the baking dish, slightly overlapping. Repeat to fill the dish.
Evenly spoon the heavy cream over the vegetables. Top with remaining Parmesan, more freshly ground M&B Whole Black Peppercorns, and a pinch of flakey salt. Cover with foil and set in the oven for 25-35 minutes.
Pull the gratin from the oven and top with grated gruyere. Set back in the oven, uncovered, for 15-20 more minutes, or until golden brown.
Serve alongside your favorite entrees.