Food recipes
Easy Root Vegetable Gratin
Easy Root Vegetable Gratin Ingredients: soup, chicken broth or bouillon, dry butter, without salt potatoes, raw, skin sweet potato, raw, unprepared celery, raw parsnips, raw salt, table spices, pepper, black cream, fl...
Easy Root Vegetable Gratin
Ingredients:
soup, chicken broth or bouillon, dry
butter, without salt
potatoes, raw, skin
sweet potato, raw, unprepared
celery, raw
parsnips, raw
salt, table
spices, pepper, black
cream, fluid, heavy whipping
cheese, gruyere
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl.
Pour into prepared baking dish and stir to coat vegetables with broth mixture.
Cover the baking dish with aluminum foil.
Roast vegetables in the preheated oven for 40 minutes.
Uncover the baking dish and discard aluminum foil.
Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top.
Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes.
Cool for 10 minutes before serving.
Ingredients:
soup, chicken broth or bouillon, dry
butter, without salt
potatoes, raw, skin
sweet potato, raw, unprepared
celery, raw
parsnips, raw
salt, table
spices, pepper, black
cream, fluid, heavy whipping
cheese, gruyere
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl.
Pour into prepared baking dish and stir to coat vegetables with broth mixture.
Cover the baking dish with aluminum foil.
Roast vegetables in the preheated oven for 40 minutes.
Uncover the baking dish and discard aluminum foil.
Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top.
Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes.
Cool for 10 minutes before serving.