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Fall Squash and Root Vegetables Gratin

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“variety of root vegetables, a friend sent it to me, but I don't know exactly where it came from”
READY IN:
2hrs 7mins
SERVES:
12-16
YIELD:
12-16 slices
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 turnips, peeled and sliced 1/8 inch thick
  • 1 rutabaga, peeled and sliced 1/8 inch thick
  • 1 butternut squash, peeled and sliced 1/8 inch thick
  • 1 sweet potato, peeled and sliced 1/8 inch thick
  • 1 large carrot, peeled and sliced 1/8 inch thick
  • 1 medium leek, peeled and sliced 1/8 inch thick
  • 1 parsnip, peeled and slicked 1/8 inch thick
  • salt and pepper
  • 1 cup chicken stock or 1 cup beef stock
  • 1 cup heavy cream
  • 12 cup finely grated parmesan cheese
  • 2 cups whole wheat breadcrumbs

Directions

  1. Grease one 9X13 Pyrex pan with olive oil. Rub garlic cloves around pan and discard. Layer vegetables and alternate with salt and pepper. Pour stock over pan and cover with foil. Bake 45 minutes at 350 degrees. Uncover, add cream and bake 10 minutes. Top with Parmesan and breadcrumbs. Bake 8-12 minutes until breadcrumbs are glden. Let rest 15 minutes, slice and serve.

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