Root Vegetable Gratin
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Author Notes: I thought about this and worked on it. 2nd time was a slam dunk. - Kingochowdah
Serves 8-10
- 1 tablespoon butter
- 3/4 cups onions finely chopped
- 1/2 cup white wine
- 3 teaspoons minced garlic
- 1 piece white potato washed and sliced thin
- 1 piece sweet potato peeled and sliced thin
- 1 piece rutabaga or turnip peeled and sliced thin
- 1 1/2 cup carrots peeled and sliced thin
- 1/2 cup heavy cream or half and half
- 1/2 cup Parmesan Cheese (dividied)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Melt butter and saute onions for about 5 minutes until translucent
- Add wine and cook until reduced by about half
- Add garlic and saute for another minute or two and set aside
- Toss vegetables with cream, 1/4 cup cheese, thyme, salt, and pepper and place in a large casserole trying to layer a bit.
- Pour the onion and garlic mix over all and top with remaining cheese.
- Bake at 350 degrees for 45 minutes to 1 hour until the vegetables are tender.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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