Root Vegetable Gratin

  • 1-2 tablespoons unsalted butter, softened
  • 1-2 rutabaga, peeled
  • 3-4 large parsnips, trimmed and peeled
  • red beets, peeled
  • 3 yellow beets, peeled
  • 2 cups half and half
  • 4 ounces grated asiago 
  • 1-2 tablespoon fresh minced thyme or other herbs
  • 2-3 garlic cloves
  • 1 ounce shredded cheddar
  • salt and pepper to taste
    1. Preheat oven to 400 degrees and grease baking dish with a tablespoon or more of butter. You can use either a regular baking dish or a oval casserole dish. 
    2. Slice sweet rutabaga, parsnips and beets into very thin rounds. You can thinly slice but a mandolin is best (use a guard or safety glove).
    3. As you slice put each each vegetable to its own bowl and add half and half to each (about 1/4 -1/2 a cup).
    4.  Top each bowl of sliced vegetables with some grated parm or asiago cheese and some minced herbs. Add salt and pepper and toss until all things are well coated.
    5. Pour remaining half and half into the greased baking dish with garlic that has been minced and the rest of the grated asiago. 
    6. This is where you can get creative. You can create whatever pattern you want with the vegetables you want. horizontal lines of every other vegetables, you can do spirals if you are in casserole dish or you can do solid rows of each vegetables
    7. Season top of gratin with salt, black pepper and sprinkle of remaining asiago.
    8. Cover with aluminum foil and bake for 30 minutes.
    9. Uncover and top with shredded gruyere. Place gratin back into oven, uncovered, and continue to bake until vegetables are fork tender, cheese has melted and the top has lightly browned (10 or so minutes)
    10. Top with herbs and serve.

Note: You can make this vegan by swapping out the cheese for vegan cheese, half and half for vegan milk or creamer etc.

If you don't want the beets to bleed, use less half and half when soaking. 

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