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Winter Vegetable Gratin

You’ll 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
  • Total Time
    Prep: 30 min. + cooling Bake: 55 min. + standing
  • Makes
    6 servings

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

  • 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.
  • 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.
  • 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.
Nutrition Facts
3/4 cup: 366 calories, 27g fat (17g saturated fat), 100mg cholesterol, 273mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 4g protein.

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