Root Vegetable Au Gratin

Are you looking to bring big flavor without spending too much time in the kitchen, this heart-warming root vegetable au gratin brings the best of fall flavor into your kitchen with a few, simple ingredients. The rutabaga and potatoes are cooked quickly on the stove top to cut down the baking time and help mend all of the flavors together. Then the vegetables are baked tender covered with fresh creamy fontina cheese. This dish is perfect for a side dish for the holidays and the fontina cheese can be exchanged with fresh parmesan cheese.

 In a pot over medium low heat, place the sliced rutabaga, potatoes, cream, thyme, salt and pepper. Cover and cook at a simmer for 15 minutes until the vegetables start to soften, stirring often. Remove from heat and stir in ½ of the cheese.

Grease a 2 quart baking dish, Carefully spoon the vegetable cream mixture in the prepared baking dish. Top with the remaining cheese. Place the baking dish into the oven and bake for 20 minutes in a 400°F oven.

Without removing the dish place your oven on the broil setting and let the cheese brown for 1-2 minutes. Remove from the oven and let sit for 10 minutes. Garnish with additional thyme leaves if desired.

Root Vegetable Au Gratin

60 mins Serves 4-6 Ingredients: Rutabega, Russet Potatoes, Heavy Cream, Garlic, Fresh Thyme Leaves Fontina Cheese, Shredded