Best Winter Vegetable Gratin Recipes

WINTER VEGETABLE GRATIN

Steps:

• In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

CHEESY WINTER VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut leeks in half lengthwise and wash well. Cut white and light green parts into 3-inch lengths, keeping the layers together. Discard dark green tops. Arrange leeks in a 9x13-inch glass baking dish along with potatoes, carrots, cauliflower, Brussels sprouts, thyme, parsley, and bay leaf.
• Melt butter in a skillet over medium-high heat. Saute onion until golden, about 8 minutes. Stir in water, salt, and pepper. Bring to a boil and pour over the vegetables. Cover the dish lightly with foil.
• Bake in the preheated oven until vegetables are tender, 45 to 55 minutes.
• Remove foil and sprinkle Swiss cheese evenly over the vegetables. Continue baking until cheese is melted, bubbly, and starting to brown, about 15 minutes more. Discard herbs before serving.

WINTER VEGETABLE GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
• Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
• Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
• Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
• Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
• Remove the gratin from the oven and top with the Gruyère cheese.
• Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
• Before serving, sprinkle with the remaining ½ teaspoon of thyme.
• Enjoy!

WINTER VEGETABLE CROUSTADE AU GRATIN

Steps:

• heat oven to 400.
• In a large 5L saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 20 minutes or until onions and garlic are golden. Salt and pepper to taste and transfer to an ovenproof dish.
• In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste.
• Top vegetables evenly with cheese mixture. Bake 15 to 20 minutes or until vegetables are soft and cheese topping is golden and crusty.
• Note: The croustade may be prepared ahead and baked or reheated just before serving.

WINTER VEGETABLE AU GRATIN

Steps:

• melt butter.
• Cook all vegetables 3-5 minute.
• Add Salt and pepper and transfer to ovenproof bowl.
• Combine cheese, butter, crumbs and parsley.
• Top vegetables evenly with cheese mixture.
• Bake 15 minutes or until vegetables are tender and topping is golden.
• This dish can be prepared ahead of time and reheated just before serving.