Summer Vegetable Gratin Recipe
This Summer Vegetable Gratin recipe has got everything to 'wow' you! Use the freshest of vegetable available to get a delicious Summer Vegetable Gratin. This Summer Vegetable Gratin is never going to fail as a Main Dish. Do try out this Summer Vegetable Gratin recipe. I am eager to know if you like it.
Ingredients
2 medium-size carrots (about 8 oz.), peeled
3 medium-size thin-skinned potatoes (about 1 lb. total), scrubbed
2 small turnips (about 8 oz. total), peeled
1 teaspoon dry thyme leaves or dry tarragon
1 cup whipping cream
1/4 pound gruyere or Swiss cheese, shredded
Rye croutons
Salt
Directions
Making 1/8 inch-thick slices, cut the carrots diagonally and the potatoes and turnips crosswise.
To make individual casseroles, divide each vegetable into 4 equal portions.
Next, layer the portions in 4 shallow, 2-cup-size gratin dishes or casseroles.
To make a single large casserole, layer the vegetables in a shallow 2- to 2 1/2-quart baking dish.
Sprinkle vegetables with thyme; pour cream over them.
Cover loosely with foil.
Bake in a 375° oven for 1 hour.
Remove foil; sprinkle vegetables with cheese.
Bake, uncovered, until vegetables are very tender when pierced, about 20 minutes longer.
Remove from oven and let stand about 5 minutes so vegetables can absorb extra liquid.
To make individual casseroles, divide each vegetable into 4 equal portions.
Next, layer the portions in 4 shallow, 2-cup-size gratin dishes or casseroles.
To make a single large casserole, layer the vegetables in a shallow 2- to 2 1/2-quart baking dish.
Sprinkle vegetables with thyme; pour cream over them.
Cover loosely with foil.
Bake in a 375° oven for 1 hour.
Remove foil; sprinkle vegetables with cheese.
Bake, uncovered, until vegetables are very tender when pierced, about 20 minutes longer.
Remove from oven and let stand about 5 minutes so vegetables can absorb extra liquid.
