Root Vegetable Gratin

Root Vegetable Gratin
Original Recipe by Miss Jolie Ann

This was the main dish at the February 2nd Friday Suppers at Jolie's recipe tasting. It was rich, creamy, satisfying...healthy comfort food. Many of my friends had not ever tried several of these veggies like parsnips and turnips. The key to even cooking in this dish is slicing the veggies all the same size. And, if you use organic produce you can leave the peels on most of these veggies, because there's great nutrition and texture in the skins. This gratin is another pan licked clean by my happy guests. Enjoy!

In Health,
Miss Jolie Ann

Root Vegetable Gratin

Serves about 8

2 yukon gold potatoes, washed & thinly sliced

2 turnips, peeled & thinly sliced

sea salt & black pepper
4 tbsp whole wheat flour

3 medium carrots, washed & thinly sliced

2 medium parsnips, washed & thinly sliced

2 red skin potatoes, washed & thinly sliced

1 fuji apple, peeled, cored, thinly sliced

1 large yellow onion, thinly sliced

2 cups unsweetened plain soymilk

2 cups shredded mild cheddar cheese

1. Preheat oven to 400 degrees.

2. Prepare a 13x9 baking dish by spaying or thinly coating with olive oil.

3. Layer the yukon gold potatoes and turnips in the bottom of the pan. Sprinkle with salt & pepper and 1 tbsp of the flour.

4. Next layer the parsnips and carrots. Sprinkle with salt & pepper and 1 tbsp of the flour.

5. Next layer the red potatoes and apple. Sprinkle with salt & pepper and 1 tbsp of the flour.

6. Next layer the onion slices. Sprinkle with the last tbsp of flour.

7. Pour over everything the soymilk. Cover the pan with aluminum foil and bake covered for 1 hour.

8. At 1 hour, remove the pan from the oven, take off the foil. Add cheese on the top. Return pan to oven and bake uncovered for about 30 minutes. Cheese should be bubbly and browned.

9. Remove from oven and let sit about 10 minutes before cutting and serving.