CHEESY ROOT VEGETABLE GRATIN
This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.
Provided by Teri & Jenny
Categories Side Dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
- Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
- Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
- Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
- Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
- Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover gratin and top with shredded gruyere.
- Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
- Finish with a sprinkle of fresh thyme leaves. Serve.
Nutrition Facts : Calories 265 kcal, Carbohydrate 22 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 292 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
GRUYERE VEGETABLE BAKE
Make and share this Gruyere Vegetable Bake recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350. Cook and drain vegetables as directed on package.
- Melt 2 tablespoons butter in 1-1/2 quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
- Place vegetable mixture in ungreased 1-1/2 quart casserole. Mix bread crumbs and 1 tablespoons butter. Bake uncovered about 20 minutes or until crumbs are golden.
Nutrition Facts : Calories 185.8, Fat 15.3, SaturatedFat 9.4, Cholesterol 46.3, Sodium 282.1, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 6.5
BAKED TOMATO, GRUYèRE & POTATO GRATIN
Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
- Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
- Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.
Nutrition Facts : Calories 622 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber
SLOW-ROASTED TOMATO & GRUYèRE TART
Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results
Provided by Mary Cadogan
Categories Lunch, Main course
Time 3h
Number Of Ingredients 12
Steps:
- Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
- To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
- Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
- Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.
Nutrition Facts : Calories 496 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
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