ROOT VEGETABLE GRATIN

Root Vegetable Gratin image

Add something new to your weekly menu with our Root Vegetable Gratin from My Food and Family. Lay slices of red onions, golden beets, turnips, white and sweet potatoes for a beautiful baked dish that's tasty as well! Top your Root Vegetable Gratin with cheese and fresh parsley for a new favorite.

Provided by My Food and Family

Categories Fall 2019

Time 1h20m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1-1/2 lb. red onions
2 golden beets (about 10 oz.)
2 turnips (about 10 oz.)
1/2 lb. baking potatoes (about 2)
1 sweet potato (1/2 lb.)
1 pkg. (8 oz.) KRAFT Cheddar & Gouda Cheese Expertly Paired for Potatoes, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1/3 cup milk
1 Tbsp. chopped fresh parsley
1 tsp. each garlic powder and onion powder

Steps:

Heat oven to 350°F.
Peel, then cut all vegetables into thin slices. Reserve half the vegetables for later use. Arrange remaining vegetables, with slices slightly overlapping and in alternating groups of 3 vegetable slices each, in concentric rows in 12-inch cast-iron skillet, starting at edge of skillet and covering bottom of half the skillet. Sprinkle half of each of the cheeses evenly over vegetables in skillet.
Repeat with rows of reserved vegetables to evenly cover bottom of skillet.
Mix milk, parsley, dry seasonings and remaining Parmesan until blended; drizzle over ingredients in skillet. Top with remaining shredded cheese; cover.
Bake 1 hour or until vegetables are tender, uncovering after 30 min.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g