Ingredients for Autumn Vegetable Gratin
- 1 lb potatoes
- 1 lb sweet potatoes
- 1 lb rutabaga (or 1 1/2 cups thinly sliced onions, turnips, and carrots combined)
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup shredded cheddar cheese
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Autumn Vegetable Gratin
- Preheat oven to 450°F (232°C).
- Peel and thinly slice 1 lb potatoes, 1 lb sweet potatoes, and 1 lb rutabaga (or substitute with 1 ½ cups thinly sliced onions, turnips, and carrots combined).
- In a large oven-safe skillet (cast iron is ideal), arrange potato and vegetable slices in overlapping layers.
- Pour 1 cup of vegetable broth over the vegetables. Season generously with salt and freshly ground black pepper.
- Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 15 minutes, or until vegetables are slightly tender.
- In a small bowl, whisk together ½ cup heavy cream and 2 tablespoons cornstarch until smooth.
- Pour the cream mixture over the vegetables in the skillet. Simmer, uncovered, until the sauce has thickened (about 2-3 minutes).
- Sprinkle 1 cup of shredded cheddar cheese (or your favorite cheese) evenly over the top.
- Place the skillet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let cool for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
12g
Carbs
6g
