Established in 2006 as a Community of Reality

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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Root Vegetable Gratin Starter with Crunchy Panko

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Root Vegetable Gratin Starter with Crunchy Panko Empty Root Vegetable Gratin Starter with Crunchy Panko

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

    Root Vegetable Gratin Starter with Crunchy Panko Img13l
    Root Vegetable Gratin Starter with Crunchy Panko
    Root Vegetable Gratin Starter with Crunchy Panko Translucent
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    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.






    • 6

    Ingredients:


    • 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

    Directions:

    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
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