How to make Root Vegetable Gratins

Root Vegetable Gratins
By Molly Watson,
Root vegetables lend themselves perfectly to being thinly sliced, layered, and baked until tender. Gratins can be elegant side dishes or casual weeknight suppers. Note: If you use onions or leeks cook them until tender before adding to gratin.
1. Peel root vegetables and slice them thinly (a mandoline works perfectly for this, but a sharp knife and steady hand works just fine).
2. Layer vegetables in a buttered baking dish. Sprinkle with salt, pepper, nutmeg, and/or cheese every layer or two.
3. Pour in a cup of broth, cream, or half-and-half if you like.
4. Top gratin with freshly shredded cheese, chopped nut, and/or fresh bread crumbs.
5. Bake at 375 until tender and browned, 45 minutes to an hour. Below we have listed some Gratin recipes.

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About Yael Tenenbaum

Mom of 2 kids
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