Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Root Vegetable Gratin Starter with Crunchy Panko



Posts : 16552
Thanked : 805
Join date : 2013-01-12

Root Vegetable Gratin Starter with Crunchy Panko

Post by Lobo on Tue 19 Jan 2016, 10:55 pm

Root Vegetable Gratin Starter with Crunchy Panko

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 70 minutes
Servings: 10 to 12
Perfect for both Thanksgiving celebrations and cozy family suppers, our starter makes it easy to whip up a savory root vegetable gratin with homemade flavor. Serve as a side dish, or turn the gratin into a comforting meal by adding a green salad and crusty bread.

  • Printer Friendly Version

  • 6


  • 3 lb. (1.5 kg) assorted root vegetables, such as russet potatoes, sweet potatoes, carrots and parsnips, peeled and sliced 1/16 inch (2 mm) thick
  • 4 cups (32 fl. oz./1 l) half-and-half
  • 1 package (5.6 oz./158 g) root vegetable gratin starter (includes seasoning mix and topping packets)
  • 1 1/2 cups (6 oz./185 g) grated Gruyère cheese (optional)
  • 2 Tbs. unsalted butter, melted


Preheat an oven to 375°F (190°C). Butter a 13-by-9-inch (33-by-23-cm) baking dish.

Place the sliced vegetables in a large bowl.

In a saucepan over medium-high heat, whisk together the half-and-half and seasoning mix and bring to a boil. Continue cooking, whisking constantly, until the sauce thickens, about 1 minute. Pour the sauce over the vegetables, add two-thirds of the cheese and stir to evenly distribute. Pour the mixture into the prepared baking dish, sprinkle the top with the remaining cheese and cover with aluminum foil.

Bake for 30 minutes, then uncover and continue baking for 25 minutes. In a small bowl, stir together the topping and melted butter. Sprinkle over the gratin and continue baking until the bread crumbs are golden brown and the edges are bubbling, 5 to 10 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.

Williams-Sonoma Test Kitchen

    Current date/time is Mon 24 Oct 2016, 10:58 am