Root Vegetable Gratinata with Cream and Fontina

This comforting winter bake will make you want to hibernate with a big spoon. Prep: 25 minutes; Cook: 1 hour 20 minutes.

Yield: Makes 8 to 10 servings
Recipe from MyRecipes

More From MyRecipes


Ingredients

  • 1 pound carrots, cut into 1/2-inch pieces
  • 1 pound new potatoes, quartered
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1 pound rutabaga, peeled and diced
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup cream
  • 1 cup cubed fontina cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon finely grated Parmesan cheese
  • 1 tablespoon breadcrumbs

Preparation

  1. 1. Preheat oven to 400°. Place first 4 ingredients in a large roasting pan. Drizzle with olive oil, add sea salt and pepper, and toss to coat. Roast vegetables 1 hour 10 minutes or until tender.
  2. 2. Transfer vegetables to a lightly greased 13- x 9-inch baking dish. Stir in cream, fontina, and 1/2 tablespoon parsley; sprinkle top with Parmesan, breadcrumbs, and remaining 1/2 tablespoon parsley. Bake 10 minutes more or until bubbly. Serve hot.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Root Vegetable Gratinata with Cream and Fontina Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy