I found this recipe at https://leitesculinaria.com/67572/recipes-root-vegetable-gratin.html#recipe
When I made this recipe I added garlic and also dried thyme. I crushed and then chopped the garlic and and added it to the sauce pan with the creams and that is also when I added the thyme. It was very tasty - highly recommend!
| Prep Time | 10-20 mins |
| Cook Time | 1.5 hours |
| Servings |
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Ingredients
- butter for the baking dish
- 3 small-medium turnips peeled, halved, and very thinly sliced
- 1 1/2 pounds rutabaga peeled, halved, and very thinly sliced
- 1 1/2 pounds potatoes peeled, halved, and very thinly sliced
- 1 scant cup heavy cream
- 6 Tbsp sour cream or creme friache
- 1 cup whole milk
- 1 1/2 cups grated gruyere or medium cheddar cheese
- salt and freshly ground pepper
Ingredients
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Instructions
- To make the root vegetable gratin, preheat the oven to 400ºF (204° C). Butter a 12-by-8-inch baking dish.
- In a small saucepan over low heat, combine the cream, crème fraiche or sour cream, and milk and heat until the crème fraîche has melted into the cream. Remove from the heat, season with salt and pepper to taste, and stir well.
- Arrange half of the root vegetables slices in the baking dish. Sprinkle with a little salt and about 1/3 of the cheese. Pour 1/3 of the cream mixture over the cheese. Top with the remaining vegetable slices, the remaining cheese, and a sprinkle of salt. Pour the remaining cream mixture over cheese.
- Bake the root vegetable gratin for 1 to 1 1/2 hours, until browned on top. Serve immediately.
