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Creamy Fall Root Vegetable Gratin
Creamy Fall Root Vegetable Gratin Photo: Liz Andrew/Styling: Erin McDowell

Sure, blueberries and strawberries are great, but what beats a veggie you can top with cheese. We’ve combined white turnips, russet potatoes and sunchokes together into one tasty dish and then added a creamy gratin topped with a handful of Gruyere cheese.

Makes 4 to 6 Servings

¾ cup heavy cream

10 medium sunchokes

1 russet potato

3 small white turnips

6 tablespoons unsalted butter, softened

4 oz. Gruyere cheese, grated

Kosher salt and freshly ground black pepper

Parsley leaves (optional), for serving

1. Preheat oven to 375°F

2. Place the cream in a medium bowl. Slice the sunchokes, skin on, into ⅛-inch rounds. Immediately add to the cream and toss to coat. Peel the potato and turnip, slice into ⅛-inch rounds and toss with the sunchokes.

3. Grease a 2-quart baking dish with 2 tablespoons of the butter. Layer the sunchoke, potato and turnip slices in the baking dish, topping each layer with salt, pepper and cheese as you go. Top the final layer with the remaining cheese. Dot with the remaining 4 tablespoons of butter.

4. Wrap the dish tightly with foil and place in the upper third of the oven. Bake for 15 minutes. Remove the foil, and bake for an additional 15 minutes to 20 minutes until the gratin is bubbling and golden brown on top.

5. Rest for 15 minutes before serving; top with parsley.

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