Rich and comforting, this satisfying gratin goes equally well with both roasts and stews. Carrots can be substituted for parsnips so you have a nice layer of contrasting orange colour through the middle.
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Baking Time: 45 minutes
Serves 8
1/2 cup (125 mL) butter, at room temperature
1 tbsp (15 mL) vegetable oil
3 Ontario Carrots, thinly sliced diagonally
4 Ontario Onions, thinly sliced
Salt and pepper
3 lb (1.5 kg) Ontario Potatoes, peeled and quartered (about 9)
1-1/2 lb (750 g) Ontario Rutabaga, peeled and cut into wedges
8 cloves Ontario Garlic, peeled
3 Ontario Parsnips, peeled and sliced
2 bay leaves
1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves, stems reserved
1 tbsp (15 mL) chopped fresh Ontario Oregano Leaves, stems reserved
4 cups (1 L) sodium-reduced chicken broth
1 cup (250 mL) grated Ontario Cheddar Cheese
In large skillet, heat 2 tbsp (25 mL) of the butter and oil over medium heat. Cook carrots until browned; remove with slotted spoon and set aside.
In same skillet, add onions and pinch of salt. Cook over medium heat until lightly browned, 6 to 8 minutes. Reduce heat to medium-low and cook, stirring occasionally until deep golden brown, about 40 minutes.
Meanwhile, in large pot, combine potatoes, rutabaga, garlic, parsnips and bay leaves. With kitchen string, tie thyme and oregano stems together; add to pot. Add broth to just cover vegetables, adding water if necessary. Bring to boil; reduce heat and simmer uncovered until vegetables are tender, about 30 minutes. Drain. Remove and discard bay leaves and herb stems.
Return vegetables to pot and add remaining butter. With potato masher, mash until fairly smooth. Stir in chopped thyme and oregano and season to taste with salt and pepper. Transfer half the mashed vegetables to buttered 13- x 9-inch (3.5 L) baking dish. Cover with an overlapping layer of carrot slices, thin layer of caramelized onions and about 1/4 cup (50 mL) of the cheese. Cover with remaining mashed vegetables, caramelized onions and cheese. (Gratin can be prepared up to this point one day in advance. Cover and refrigerate.)
Cover with foil and bake in 375ºF (190ºC) oven for 20 minutes. Uncover and bake for 25 minutes or until heated through and cheese begins to brown.
Nutritional Information:
1 Serving
PROTEIN: 11 grams
FAT: 18 grams
CARBOHYDRATE: 56 grams
CALORIES: 420
FIBRE: 7 grams
SODIUM: 580 mg
