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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce. This casserole is a favorite at our holiday buffets.Lizela Sabiranju, Lynnwood, Washington Ingredients:
3 medium yukon gold potatoes, peeled and thinly sliced |
1 medium rutabaga, peeled, halved and thinly sliced |
1 medium turnip, peeled and thinly sliced |
1 medium parsnip, peeled and thinly sliced |
2 cups heavy whipping cream |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon seasoned salt |
1/2 cup shredded gruyere or swiss cheese |
Directions:
1. Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish.
2. In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Bring to a gentle boil. Remove from the heat; pour over vegetables. Sprinkle with cheese.
3. Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender. Yield: 10 servings.
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