Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!

Recipe Summary

cook:
45 mins
total:
1 hr 10 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.

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  • Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.

  • Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.

  • Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.

Nutrition Facts

235 calories; protein 9.9g; carbohydrates 22.9g; fat 12.7g; cholesterol 36.9mg; sodium 373.6mg. Full Nutrition
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