Try this Winter Vegetable Gratin recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees.
Cut the top 1/3-inch off the garlic. Drizzle with olive oil and wrap in foil. Roast in preheated oven until tender and golden brown, about 40 minutes. Remove from oven and let cool, unwrapped. When garlic is cool enough to handle, squeeze from bottom to eject soft cloves into a small bowl. Set aside.
Slice potatoes, parsnips and turnips into a large bowl. Layer sliced vegetables and roasted garlic in a greased baking dish.
In a medium saucepan, bring whipping cream, bay leaf, salt, thyme, pepper, nutmeg, and cayenne to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 10 minutes. Discard bay leaf and pour cream mixture over potato mixture. Top with cheese and dot with butter. Bake until vegetables have absorbed most of the cream and the top is browned and crusty, about 1 hour. Let stand for 10 minutes before serving.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 365 | ||
Calories from Fat: 248 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 89.1mg | 27 % | |
Sodium 164.9mg | 6 % | |
Potassium 424.1mg | 11 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 13.9g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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