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Root Vegetable Gratin 2016-11-23 https://www.metro.ca/userfiles/image/recipes/gratin-de-legumes-racines-10513.jpg PT15M PT1H40M PT1H55M

Preheat oven to 375° F (190°C).Butter a 9-x13-inch (3 L) baking dish.Melt 2 Tbsp. (30 mL) of the butter in a skillet over medium-high heat.Add breadcrumbs; cook, stirring often, until golden brown, about 5–7 minutes.Transfer to a small bowl and toss with ½ cup of the Gruyere and 2 tsp (10 mL) of the thyme leaves; season with a pinch of the salt and pepper and set aside.Bring cream, broth, remaining thyme, and remaining butter to a simmer in a medium saucepan over medium heat; season with remaining salt and pepper.Remove from heat, cover, and let sit 10 minutes.Cover; keep warm.Toss vegetables in a large bowl.Arrange 1/3 of vegetables in dish and top with ½ cup (125 mL) of the Gruyere.Repeat layers; top with remaining vegetables.Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

12 Campbell

5 1 5 5

1/4 cup (60 mL) butter, divided, plus a little extra to grease baking dish 1 1/2 cup (375 mL) coarse fresh breadcrumbs 1 1/2 cup (375 mL) shredded gruyère cheese, divided 2 Tbsp. (30 ml) fresh thyme leaves, divided 1 tsp. (5 mL) salt 1 tsp. (5 mL) freshly ground black pepper 1 cup (250 mL) 35 % whipping cream 900 mL Campbell's 30% less sodium ready to use chicken broth 1 lb (454 g) each: celery root, golden beets, carrot and Yukon Gold potatoes, peeled, thinly sliced 1/16” (1.5

Root Vegetable Gratin

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servings

0:15

Preparation

1:40

COOKING

1:55

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1/4 cup
(60 mL)
butter, divided, plus a little extra to grease baking dish

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Flyer Deal (1)

ORGANIC MEADOW ORGANIC BUTTER

$10.99 ea.

454 g SELECTED VARIETIES

1 1/2 cup
(375 mL)
coarse fresh breadcrumbs

1 1/2 cup
(375 mL)
shredded gruyère cheese, divided

2 Tbsp.
(30 ml)
fresh thyme leaves, divided

1 tsp.
(5 mL)
salt

1 tsp.
(5 mL)
freshly ground black pepper

1 cup
(250 mL)
35 % whipping cream

900 mL

Campbell's 30% less sodium ready to use chicken broth

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Flyer Deal (1)

LIFE SMART BROTH

$1.79 ea.

900 ml, SELECTED VARIETIES

1 lb
(454 g)
each: celery root, golden beets, carrot and Yukon Gold potatoes, peeled, thinly sliced 1/16” (1.5

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Flyer Deal (1)

BABY CARROTS 907 g

$4.49 ea.

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Preparation

Preheat oven to 375° F (190°C).

Butter a 9-x13-inch (3 L) baking dish.

Melt 2 Tbsp. (30 mL) of the butter in a skillet over medium-high heat.

Add breadcrumbs; cook, stirring often, until golden brown, about 5–7 minutes.

Transfer to a small bowl and toss with ½ cup of the Gruyere and 2 tsp (10 mL) of the thyme leaves; season with a pinch of the salt and pepper and set aside.

Bring cream, broth, remaining thyme, and remaining butter to a simmer in a medium saucepan over medium heat; season with remaining salt and pepper.

Remove from heat, cover, and let sit 10 minutes.

Cover; keep warm.

Toss vegetables in a large bowl.

Arrange 1/3 of vegetables in dish and top with ½ cup (125 mL) of the Gruyere.

Repeat layers; top with remaining vegetables.

Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

Source : Campbell

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