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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cheesy Vegetable Gratin Recipe

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This recipe for Cheesy Vegetable Gratin is from The Red Hat Ladies Lowcountry Delights, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic, halved
5 tbsp. butter
1 1/4 pounds carrots and parsnips, thinly sliced
1 pound red-skinned potatoes, thinly sliced
3/4 pound rutabaga-peeled, halved and sliced
2 cups heavy cream
1 cup whole milk
1 cup shredded Fontana cheese (4oz.)
1/2 cup grated Parmesan cheese
1 tsp. fresh thyme leaves
Coarse salt and pepper
1 1/2 cups panko breadcrumbs
Directions:
Directions:
Preheat the oven to 425º. Rub a 9" by 13" baking dish with the garlic clove and 1 tbsp. butter. In a large pot of boiling, salted water, cook the vegetables until firm-tender, about 7 minutes. Drain and run under cold water to cool.
In a medium bowl, stir the cream, milk, Fontana, Parmesan, thyme, 1 tsp. salt and 1/4 tsp. pepper. In a large skillet, melt the remaining 4 tbsp. butter over medium heat. Add the panko and cook, stirring, until golden, about 5 minutes. Layer the vegetables, cream mixture and breadcrumbs in the baking dish. Bake until bubbling and very tender, about 45 minutes.

 

 

 

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