Root vegetable gratin

By jeenikeen

Ingredients

• 1 onion, thinly sliced
• 4 cups potatoes, thinly sliced
• 2 cups rutabaga, thinly sliced
• 1 cup sweet potatoes, thinly sliced
• 1 cup carrots, thinly sliced
• 1 cup sodium-reduced beef broth
• 1/4 cup fresh parsley, chopped
• freshly ground pepper
• 6 oz provolone cheese, sliced

Details

Servings 6
Preparation time 20mins
Cooking time 95mins
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 375°F.

In a large, oven-safe baking dish or in individual gratin dishes, layer the vegetables, alternating with half the sliced Provolone.

Mix the beef broth with parsley and pepper. Pour into dish(es).

Top with remaining cheese and cover with aluminum foil.
Bake in oven 60 minutes, remove foil and continue cooking for another 15 minutes or until vegetables are tender and the cheese browned.

Note: For even thinner slices of vegetables, use a mandoline.