Empty My Fridge
Guy Fieri's Cheesy Root Vegetable Gratin
Ingredients
- Parsnip · peeled1 lb
- Sweet potato · peeled1 lb
- Celery · peeled1 lb
- Potato · peeled1 lb
- Heavy cream1 cup
- Chicken stock½ cups
- Tarragon · dried1 tsp
- Garlic · minced1 tbsp
- Blue cheese6 oz
- Salt1 tsp
- Black pepper · ground2 tsp
Instructions
- Preheat the oven to 400°F with the rack in the middle.
- Slice the vegetables into 1/4-inch thick slices. In a large bowl, toss them with the cream, stock, tarragon, salt, pepper, garlic and Gorgonzola.
- Transfer to the prepared 1 1/4 quart oval gratin dish and cover loosely with heavy-duty foil.
- Bake for 1 hour, until the vegetables are fork tender.
- Remove the foil, keep the dish on the middle rack and turn the broiler to high. Broil until the top is golden, 3 to 4 minutes.
- Let cool for 10 minutes before serving.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicCheeseCreamPotatoHeavy creamCelerySweet potatoBlue cheese
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