Roasted Root Veggie Gratin
Roasted Root Veggie Gratin
Root veggies seem to address all of our basic food cravings at this time of year, and this warming gratin has them all! Using our Pinwheel Roasted Root Veggies makes it a snap to put the dish together
Serves: 6-8 Preparation Time: 10 minutes; Cooking time: 45 minutes
Ingredients
1 Tbs. unsalted butter
3 garlic cloves, minced
3 cups heavy cream
Salt and freshly ground pepper, to taste
1/4 tsp. freshly grated nutmeg
1.5 pounds Pinwheel Roasted Root Veggies (frozen)
8 oz. Gruyère cheese, shredded
1 Tbs. minced fresh thyme
3 Tbs. minced fresh flat-leaf parsley
Instructions
Preheat an oven to 400°F. Butter a 3-quart baking dish.
In a large saucepan over medium heat, melt the butter. Add the garlic and cook for 1 minute. Add the cream, salt, pepper and nutmeg and heat just until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 10 minutes.
Arrange the 1/2 root veggies in a single layer evenly .Pour half of the cream mixture over the veggies, and sprinkle half of the cheese, thyme and parsley on top. Repeat with the remaining ingredients.
Cover the dish with aluminum foil, place on a baking sheet and bake for 35 minutes. Remove the foil and lightly press the gratin down with a spatula. Continue baking until the vegetables are tender and the top is golden brown, 10-15 minutes more. Let the gratin stand for 15 minutes before serving.