Root Vegetable Gratin

The Cheddar cheese brings out the nutty flavour of the root vegetables. Be sure to slice the veggies to same thickness so they cook evenly.
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Cheese: Provolone   Course: Shareables

Makes 4 servings

INGREDIENTS

1 onion, thinly sliced 


4 cups | 1 l
potatoes, thinly sliced 


2 cups | 500 mL
rutabaga, thinly sliced 


1 cup | 250 mL
parsnips, thinly sliced 


1 cup | 250 mL
carrots, thinly sliced 


1 cup | 250 mL
sodium-reduced beef broth 


1/4 cup | 60 mL
fresh parsley, chopped 


freshly ground pepper 


6 oz | 180 g
Tre Stelle® Provolone Slices

PREPARATION

Preheat oven to 375°F (190°C).

In a large, oven-safe baking dish or in individual gratin dishes, layer the vegetables, alternating with half the sliced Cheddar.

Mix the beef broth with parsley and pepper. Pour into dish(es).

Top with remaining cheese and cover with aluminum foil.

Bake in oven 60 minutes, remove foil and continue cooking for another 15 minutes or until vegetables are tender and the cheese browned.

Note: For even thinner slices of vegetables, use a mandoline.

Try this recipe with:
Tre Stelle® Provolone, Tre Stelle® Swiss Cheese

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Created By: Recipe graciously provided by Dairy Farmers of Canada. For more delicious recipes, go to allyouneedi

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