Side Dishes
Winter Root Vegetable Gratin
Take advantage of winter root vegetables, like rutabaga, potatoes, and squash, with this elegant gratin. Layers of thinly sliced veggies are baked in a flavored cream mixture with grated cheese for a decadent and hearty side dish. Baked au gratin-style, a French technique of topping (usually) cream-based dishes with a crispy, cheesy crust, this vegetable side dish is flavorful and satisfying. The key to a successful gratin is to ensure all of the vegetables are sliced to the same thickness so they cook at the same time. One look at this bubbling, cheesy casserole fresh out of the oven, and no one will have trouble eating their veggies.
Ingredients
SECURE:
HEAT:
TOSS:
Test Kitchen Tip
Securing a bay leaf to an onion with cloves (called an onion piqué) is the traditional way to flavor béchamel.
Instructions
Coat a 9×13-inch baking dish with butter; place on a baking sheet.
Secure bay leaf to the onion using cloves for the onion piqué.
Heat cream and onion piqué in a saucepan over medium to a simmer. Off heat, steep cream while preparing vegetables. Discard onion piqué and stir in 1 cup Parmesan, salt, thyme, nutmeg, and white pepper.
Toss rutabaga, potatoes, and squash with cream mixture; transfer to prepared dish, cover with plastic wrap, and press down. Refrigerate gratin overnight.
Preheat oven to 400°. Remove plastic wrap from dish, cover with parchment paper, then tightly wrap in foil.
Bake gratin until vegetables are fork-tender, 1¾ hours; remove foil and parchment. Sprinkle gratin with remaining 1 cup Parmesan and bake until golden, 10 minutes. Let gratin rest at least 30 minutes before serving.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 379
% Daily Value*
Total Fat 28g 43%
Saturated Fat 18g 90%
Cholesterol 102mg 34%
Sodium 836mg 34%
Carbs 18g 6%
Fiber 3g 12%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.