Stephen Putnam'S Root Vegetable Gratin Recipe

Name: Stephen Putnam'S Root Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1 medium Spanish onion; 1 c. cream; 1/2 c. chicken stock (homemade or canned); 3 sage leaves; 2 sprigs thyme; 1 bay leaf; 1 medium size turnip; 2 medium potatoes, peeled; 2 medium sweet potatoes, peeled; 1 c. bread crumbs

Servings: persons

1 Tbsp. oil
1 medium Spanish onion
1 c. cream
1/2 c. chicken stock (homemade or canned)
3 sage leaves
2 sprigs thyme
1 bay leaf
1 medium size turnip
2 medium potatoes, peeled
2 medium sweet potatoes, peeled
1 c. bread crumbs

1
Place a medium saucepan over medium heat and add oil.
2
When oil is hot, add onions and sweat them until translucent.
3
Add cream, chicken stock and herbs.
4
Bring mixture to a simmer, then turn off heat and set mixture aside.
5
Slice the root vegetables thin and place them in alternating fashion in a casserole dish, filling dish just 3/4 full.
6
Strain cream mixture through a fine sieve and pour it over the vegetables in the casserole.
7
Sprinkle top with bread crumbs and cover dish with aluminum foil.
8
Bake at 400u00b0 for 45 minutes to 1 hour or until vegetables are soft and tender.
9
Remove foil from top of casserole and bake for 15 minutes, until bread crumbs are golden brown.
10
Let stand 5 minutes before serving.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. oil, 1 medium Spanish onion, 1 c. cream, 1/2 c. chicken stock (homemade or canned), and more.

Yes, Stephen Putnam'S Root Vegetable Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stephen Putnam'S Root Vegetable Gratin

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