Early Fall Beet and Carrot Vegetable Gratin Recipe with Parmesan
This luscious vegetable gratin recipe takes advantage of colorful early fall produce. Beets and carrots and cooked in cream and topped with parmesan. Hearty and comforting, this dish is like an electric blanket and a good pair of jammies.
Course Appetiser
Cuisine French
Prep Time 5minutes
Cook Time 1hour
Total Time 1hour5minutes
Servings 4servings
Calories 419kcal
Author Stephanie Stiavetti
Ingredients
1tablespoonbutter
3largebeetspeeled and stems removed
2largecarrots
1cupheavy cream
3/4cupsmilk
3tablespoonsall purpose flour
1large clovegarlicdiced
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
1cupfreshly grated Parmesan cheese
Instructions
Preheat oven to 350°F (176°C). Grease a gratin dish with butter.
Slice the beets into 1/2" slices, then cut those slices into quarters. Cut the carrots into 1/2" rounds. Spread them into the gratin dish and set aside.
Mix together cream, milk, flour, garlic, salt, and pepper in a small bowl. Pour over beets and carrots, then cover with foil.
Bake for 30 minutes, then remove foil and bake for another 20 minutes, or until the top starts bubbling vigorously and turning brown. Layer the top with grated cheese and bake for 3 to 5 more minutes, until the cheese is golden and bubbly. Let sit for 10 minutes before serving.
Notes
Nutritional analysis does not include black truffle oil.