Put a spin on a traditional fall side with this colorful dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 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 oven to 350 degrees F. Line a baking sheet with two long sheets of Reynolds Wrap® Aluminum Foil, overlapping them in opposing directions so you make a cross, with plenty of foil at each end to eventually fold over into the center. Lightly spray with cooking spray and set aside.

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  • In a large mixing bowl, stir together cream, shallot and garlic. Add parsnips, sweet potato and turnip and carefully toss together until all the pieces are well coated. In another mixing bowl combine 1 cup of the grated cheese, green onion, and thyme and toss together.

  • To assemble, place a single layer of cream-coated root vegetable pieces onto the foil-lined baking sheet and season generously with salt and pepper. Sprinkle 1/4 of the cheese mixture over the surface. Repeat with another layer of vegetables, salt and pepper and cheese mixture and continue with this pattern until all the ingredients have been used (finishing with a layer of vegetables).

  • Bring each side of the excess foil hanging over the baking sheet together and seal tightly, leaving room for heat circulation inside. Bake gratin in the oven for 40 to 45 minutes or until vegetables are fork tender. Open foil carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil.

  • Uncover gratin and sprinkle remaining cheese over the top. Place gratin under a broiler and broil for 30 seconds to 1 minute or until cheese has melted and the top has browned slightly. Allow gratin to cool for about 10 minutes before cutting up and serving.

REYNOLDS KITCHENS TIP:

Take your gratin from good to great! Wrap your dish in Reynolds Wrap(R) Aluminum Foil to seal in flavor.

Nutrition Facts

689 calories; protein 15.4g; carbohydrates 36.3g; fat 55.3g; cholesterol 200.2mg; sodium 276.5mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
05/31/2017
I did not have all these ingredients so I used parsnips sweet potatoes and asparagus tips. Instead of the cheese suggested I used shredded Parmesan yet not as much as they said. Just a sprinkle as I was trying to keep it lighter. This dish was truly amazing! Next time I would put the asparagus in at the halfway point because it was a bit mooshy but truly a delightful dish!! It's great paired with grilled chicken! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/31/2017
I did not have all these ingredients so I used parsnips sweet potatoes and asparagus tips. Instead of the cheese suggested I used shredded Parmesan yet not as much as they said. Just a sprinkle as I was trying to keep it lighter. This dish was truly amazing! Next time I would put the asparagus in at the halfway point because it was a bit mooshy but truly a delightful dish!! It's great paired with grilled chicken! Read More
Rating: 5 stars
03/18/2020
I used this recipe as a basis for what I had on hand and needed to use up soon. I used Carrots for Parsnips sweet onion for Shallot green onion Turnips and Radishes and 2c. Chobani plain full milk yogurt 4 tbsp. milk and 1pkg.Stevia to get cream taste and consistency. I used 3 cheeses Muenster and Gouda slices on each layer and topped with shredded Mozzarella. For seasoning I used Cilantro and Chives as well as salt and pepper. It turned out great! I was a little worried about using these substitutions but all the flavors of the root vegetables and Cheeses melded together to make this creation based on this recipe. Thanks for the inspiration. Read More
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