Add something new to your weekly menu with our Root Vegetable Gratin from My Food and Family. Lay slices of red onions, golden beets, turnips, white and sweet potatoes for a beautiful baked dish that's tasty as well! Top your Root Vegetable Gratin with cheese and fresh parsley for a new favorite.
Peel, then cut all vegetables into thin slices. Reserve half the vegetables for later use. Arrange remaining vegetables, with slices slightly overlapping and in alternating groups of 3 vegetable slices each, in concentric rows in 12-inch cast-iron skillet, starting at edge of skillet and covering bottom of half the skillet. Sprinkle half of each of the cheeses evenly over vegetables in skillet.
Repeat with rows of reserved vegetables to evenly cover bottom of skillet.
Mix milk, parsley, dry seasonings and remaining Parmesan until blended; drizzle over ingredients in skillet. Top with remaining shredded cheese; cover.
Bake 1 hour or until vegetables are tender, uncovering after 30 min.
Chefs' Favorite Tools: Mandoline
A mandoline is a flat-surfaced cutting tool that allows you to cut vegetables into uniform slices, from paper thin to 1/2-inch thick, quickly and easily. It also include attachments to cut vegetables into thin matchlike sticks with very little effort. The consistency, efficiency and versatility of this tool makes it one of the favorites in the Kraft Heinz Kitchens.
Can't find golden beets? You can use red beets instead. Just slice the beets, then rinse them in cold water 2 or 3 times. Drain on paper towels before using as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.