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Leek and Root Vegetable Gratin Recipe

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This recipe for Leek and Root Vegetable Gratin is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. mild cheddar or Muenster cheese, shredded
1 tbsp. finely chopped fresh herbs, such as parsley, thyme, chives, sage, and/or chervil
1 tbsp. extra virgin olive oil
3 large turnips or rutabaga, peeled and thinly sliced
1 lb. russet potatoes, thinly sliced
2 c. thinly sliced leeks
1 lb. large parsnips, peeled and thinly sliced
1 1/2 lb. sweet potatoes, peeled and thinly sliced
Additional fresh herbs, optional
Directions:
Directions:
Preheat oven to 350º. In a small bowl, toss together cheese and chopped herbs; set aside. Coat a 3 quart rectangular baking dish with olive oil. Layer sliced vegetables in the following order, sprinkle salt and pepper and cheese mixture between each layer; half turnip, half potato, half leek, half parsnip, and half sweet potato. Repeat ending with sweet potato. Reserve remaining cheese mixture. Cover with foil and bake for 40 to 50 minutes. Remove foil. Sprinkle remaining cheese mixture over top. Increase oven temperature to 400º. Continue baking, uncovered, 15 minutes or until cheese melts and starts to brown. Remove from oven and sprinkle with additional fresh herbs. Let stand 10 minutes.

 

 

 

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