- 8
Ingredients
- 8 ounces mild cheddar or Muenster cheese, shredded (2 cups)
- 1 tablespoon finely chopped fresh herbs, such as flat-leaf parsley, thyme, chives, sage, and/or chervil
- 1 tablespoon extra-virgin olive oil
- 3 large turnips or large rutabaga (about 1 lb.), peeled and thinly sliced
- 1 pound russet potatoes, thinly sliced*
- 2 cups thinly sliced winter leeks
- 1 pound large parsnips, peeled and thinly sliced
- 1 1/2 pounds sweet potatoes, peeled and thinly sliced
- Assorted fresh herbs (optional)
Preparation
Step 1
1. Preheat the oven to 350 degrees F. In small bowl toss together cheese and chopped herbs; set aside. Coat a 3 qt. rectangular baking dish with olive oil. Layer sliced vegetables in the following order, sprinkling salt, pepper, and 3 to 4 tablespoons the cheese mixture between each layer: half the turnip slices, half the potato slices, half the leek slices, half the parsnip slices, and half the sweet potato slices. Repeat, ending with sweet potato slices. Reserve remaining cheese mixture.
2. Cover with foil. Bake for 40 to 50 minutes. Remove foil. Sprinkle remaining cheese mixture over top. Increase oven temperature to 400 degrees F. Continue baking, uncovered, 15 minutes or until cheese is melted and starting to brown.
3. Remove from oven. Sprinkle additional fresh herbs. Let stand 10 minutes. Makes 8 to 10 servings.
From the Test Kitchen
•Tip *Kitchen Tip:Slice the russet potato just before layering to prevent discoloring.
Nutrition Facts (Leek and Root Vegetable Gratin)
Servings Per Recipe 8,Calories 309,Protein (gm) 11,Carbohydrate (gm) 44,Fat, total (gm) 11,Cholesterol (mg) 27,Saturated fat (gm) 6,Monosaturated fat (gm) 4,Dietary Fiber, total (gm) 8,Sugar, total (gm) 10,Vitamin A (IU) 11224,Vitamin C (mg) 31,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 2,Pyridoxine (Vit. B6) (mg) 1,Folate (µg) 77,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 422,Potassium (mg) 929,Calcium (DV %) 293,Iron (DV %) 2,Percent Daily Values are based on a 2,000 calorie diet