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Root Vegetable Gratin 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.
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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

Root Vegetable Gratin

Rate this recipe
1 Vote
12
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
  • 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
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  • 900 mL
    Campbell's 30% less sodium ready to use chicken broth
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    CAMPBELL'S BROTH, CHUNKY OR HABITANT SOUP

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    SELECTED SIZES, 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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    PEELED BABY-CUT CARROTS

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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


    ORGANIC NANTES CARROTS

    ORGANIC NANTES CARROTS

    $2.99 ea.

    454 g PRODUCT OF CANADA, CANADA NO. 1 GRADE


Imprimer ma sélection

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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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