Harvest Vegetable Gratin Casserole Recipe

November has arrived and you know what that means. It’s the start of the search for Thanksgiving side dishes. Whether you’re hosting or bringing along your potluck contribution, I know the stress that goes with finding the perfect dinner fixings. Well, this year I’m bringing you a few different recipe options to the blog starting with this Harvest Vegetable Gratin Casserole.

This casserole has finely sliced layers of butternut squash, potatoes and parsnips all bubbled up with creamy cheese, savory herbs and a crunchy bread crumb topping. Does that not sound like seasonal perfection? The thinly sliced vegetables become soft and those pockets of gratin goodness provide a burst of comfort flavor that just screams Thanksgiving. Ok, I need to stop with the dramatic descriptions because I’m making myself drool over here.

I do have a few quick tips I want to share about this recipe from my own kitchen learning.

  1. ALWAYS use the guard when slicing with a mandolin. They are super easy to use but VERY sharp. (I MAY have learned the hard way myself, and it will be a substantial slice in your finger, be safe people!)
  2. Use the V-Blade on one of the thinnest slice gauges on your Mandolin for this recipe. It will allow the vegetables to soften and absorb all that cheesy mixture
  3. DON’T fret about your slices not all perfectly layering in your baking dish. Those uneven areas are where the pockets of filling end up being, you WANT that! So loosely layer each to allow for this!

One last thing, I mention the mandolin above. It’s not necessary, you CAN slice those vegetables as thin as possible by hand. But, why go through that trouble?! The mandolin is an affordable game changer for your kitchen. Get the same one I use here:

 

Best of Luck on your Holiday Kitchen Endeavors!

…all for the love of the dish

Missy

Harvest Vegetable Gratin Casserole Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6-8 Servings

Ingredients

  • 3 potatoes
  • 1 small Butternut squash
  • 2 parsnips
  • 1/2 cup Gouda, shredded
  • 1/2 cup pecorino Romano shredded
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • 1/2 cup bread crumbs
  • 5 sage leaves
  • 2 tsp salt
  • 1 tsp pepper
  • 5 rosemary sprigs
  • 2 tbsp butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Grate your gouda and pecorino cheeses and mix together. Put aside to use for casserole.
  3. Peel and thinly slice or use mandolin (on thin slicing gauge) to slice all veggies.
  4. loosely layer the vegetables in 13X9 baking dish. Work with one layer at a time of each veggie followed by 1/2 cup of the Gouda and pecorino Romano cheese mix. Then do another layer of each topped with same cheese mixture.
  5. Place sage, rosemary sprigs (remove "leaves from hard stem and throw out stems) 1 tsp salt, 1/2 tsp pepper in food processer. Pulse until fine-about 2 min. Mix the herbs into breadcrumbs.
  6. melt your butter and mix it into breadcrumb and herb mixture until it is moistened.
  7. In a large bowl mix heavy cream, chicken broth, 1 tsp salt and 1/2 tsp pepper. Evenly pour this mixture over the layered casserole.
  8. Then evenly top with the breadcrumbs and herbs.
  9. Bake for 1 hour, uncovered
  10. Serve while bubbly and hot!
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