Root vegetable rosemary gratin
Root Vegetable Rosemary Gratin is a hearty dish filled with vitamins and minerals, perfect for a cozy winter dinner. It fits well in a vegetarian diet and is ideal for Thanksgiving or Christmas.
Ingredients
pie crust
14.1 oz
fresh rosemary
1 Tbsp
black pepper
0.25 tsps
gruyere
8 oz
red potatoes
1 pounds
sweet potato
1 pounds
carrots
0.5 lb
turnips
0.5 lb
kosher salt
1 tsp
cream
0.67 cup
whole garlic clove
1
Method
- Preheat oven to 45
- Unroll piecrusts on a lightly floured surface.
- Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust.
- Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
- Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips.
- Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust.
- Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit.
- Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan.
- Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil.
- Place on a baking sheet.
- Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned.
- Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula.
Nutrition:
Carbs
123 g
Fat
68 g
Protein
23 g
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