Preheat an oven to 400 degrees. Grease a large gratin dish.
In a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. Using a slotted spoon, transfer to a colander, then place in a large bowl. Cook the rutabagas until just tender, 10 to 12 minutes. Drain and add to the bowl. Toss with the olive oil, rosemary and kosher salt.
In a large saute pan over high heat, warm 1 TBS of the grape seed oil. Add half of the mushrooms, season with kosher salt and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining 1 TBS. grape seed oil and mushrooms.
Arrange half of the potatoes and rutabagas in the prepared gratin dish. Top with half each of the mushrooms and cheese. Season lightly with sea salt. Top with the remaining vegetables; sprinkle the remaining mushrooms down the center. Sprinkle the remaining cheese around the mushrooms; season lightly with sea salt. Bake until browned on top, about 30 minutes. Let stand for 10 minutes before serving.
|Serving Size: 1 Serving (317g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 39.3mg||1 %|
|Potassium 934.1mg||25 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 22.6g|
|Protein 3.8g||5 %|
Powered by: USDA Nutrition Database
Calories per serving: 172
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