Potato And Root Vegetable Gratin |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Love vegetables? Enjoy this delight, I promise you will make it again and again, this is a fantastic recipe. Yummers Ingredients:
6 teaspoons extra virgin olive oil divided |
1 large rutabaga peeled and thinly sliced |
salt and pepper to taste |
5 large potatoes peeled |
1 cup vidalia onions very thinly sliced |
1 pound large parsnips peeled and thinly sliced |
1 tablespoon fresh herbs chopped |
Directions:
1. Preheat oven to 350.
2. Using clean hands rub 2 teaspoons olive oil onto bottom of an rectangular casserole dish.
3. Layer enough rutabaga slices to cover bottom of dish overlapping slices by no more than 1/2 .
4. Season slices lightly with salt and pepper.
5. Thinly slice one of potatoes lengthwise and layer slices over rutabaga overlapping slightly.
6. Slice more potatoes as needed to finish layer then season lightly with salt and pepper.
7. Lightly brush or pat potato slices lightly with 1 teaspoon of the olive oil.
8. Spread half of the onions evenly over potatoes.
9. Layer half of parsnip slices on top of onion layer overlapping them slightly.
10. Brush parsnips with 1 teaspoon of oil then season lightly with salt and pepper.
11. Repeat layers seasoning each as before and finishing with potato slices.
12. Brush top layer with 1 teaspoon of the oil then season.
13. Cover tightly and place in the oven to bake for 45 minutes.
14. Remove cover then brush top with remaining olive oil and sprinkle with herbs.
15. Bake uncovered another 20 minutes then remove from oven and allow to sit 15 minutes.
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