Root Vegetable Gratin


1 Jersey Fresh red onion (about 12 oz)
1 Jersey Fresh golden beet (about 5 oz)
1 Jersey Fresh turnip (about 5 oz)
1 baking potato (about 4 oz)
1 sweet potato (about 4 oz)
4 oz cheddar cheese, grated
4 oz gouda cheese, grated
1/3 cup milk
1 TB Jersey Fresh parsley, chopped
1 tsp garlic powder
1 tsp onion powder
1/4 cup Pecorino Romano (or Parmesan)


20m prep time / 60m cook time

1. Preheat oven to 350 degrees.
2. Peel then cut all vegetables into thin slices using a mandoline or knife.
3. Arrange vegetables with slices slightly overlapping and in alternating groups of 3 vegetable slices each in concentric rows in a 12-inch cast-iron skillet (or round baking dish) starting at the edge of the skillet. After completing 2 rows, sprinkle with some of cheese mixture.
4. Repeat forming rows of vegetables and cheese until all items are used.
5. In a small bowl, mix milk, parsley, garlic powder, onion powder and pecorino romano. Pour over ingredients in skillet.
6. Bake for 1 hour, tenting with foil if it gets too brown.

Jersey Fresh Product(s) Used: Beets Onions Parsnips Potatoes

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