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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Youâll find this creamy gratin gives you all the rich flavors you crave in a cold-weather meal. Use a mandolin cutter on the root vegetables to speed up preparation.Rachel Dueker, Salem, OR Ingredients:
1 small onion, chopped |
1 tablespoon butter |
1 garlic clove, minced |
1-1/2 cups heavy whipping cream |
1/2 cup sour cream |
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon ground cumin |
3 medium yukon gold potatoes, peeled and thinly sliced |
2 medium turnips, peeled and thinly sliced |
1 medium sweet potato, peeled and thinly sliced |
Directions:
1. In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes.
2. Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 6 servings.
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