Winter Vegetable Gratin

Delicious Winter Vegetable Gratin

Sometimes you want to cook something, and you have a fridge full of vegetables, and you have to figure out how to combine your craving with your desire to use everything up before your next CSA delivery. That how this dish was born. A basic gratin, (cream, milk, cheese) with turnips, savoy cabbage, and amazing fractal-style cauliflower. Between the layers of vegetable I added dollops of cream cheese, and topped the entire thing with parmesan cheese and breadcrumbs made from leftover herb and cornmeal rolls. It. Was. Delicious.

You can decide exactly how healthy (or unhealthy) you’d like to make this comfort food.

1. Choose any combination of starchy winter vegetables. In the gratin above I used red turnips, savoy cabbage, and what I like to call fractal cauliflower.
2. Place the chopped and sliced vegetables in a gratin dish. Salt and pepper each layer. At this point you can add cheese between layers, if you’d like. The above gratin uses cream cheese.
3. Fill the gratin dish 3/4 of the way with a cream, milk, or a combination of the two. Add herbs to the dairy before you pour it over the vegetables.
4. Top with grated parmesan, and some sort of breadcrumbs
5. Bake in a 350 degree over for 35 – 40 minutes. For the first 20 minutes cover the dish with tin foil, and remove the foil for the second 15 – 20 minutes.
6. When the vegetables are baked through and the breadcrumbs are toasted brown, the gratin is done. Enjoy!

Baked

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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