Winter Vegetables Au Gratin Recipes

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

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.

LAST MINUTE MIXED VEGETABLE AU GRATIN

Steps:

• Preheat oven to 350.
• Spray a 2 quart baking dish well with non-stick spray.
• Cook the vegetables until just barely done; they will cook more in the baking process.
• Drain and set aside to cool as you continue.
• Using a blender, make the toast into crumbs; set aside.
• In a medium saucepan, heat 1 tablespoon of the butter or margarine and the oil on a medium heat; saute the onions in the butter and oil until transparent.
• Add the soup, milk, mustard powder and salt and pepper and cook, whisking very often, until the mixture is bubbly, thickened, and a bit reduced; remove from heat.
• Put the vegetables in a large bowl, then stir in the sauce mixture, about 2 tablespoons of the bread crumbs, and 1/2 cup shredded cheese; blend well.
• Spoon mixture into the prepared baking dish.
• Melt the remaining 1 tablespoon of butter and combine well with the remaining bread crumbs.
• Mix in the remaining cheese and sprinkle the mixture evenly over the vegetables.
• Bake for about 30 to 35 minutes, or until the mixture is heated through and the top is browned.

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.