Turnip and Blue Cheese Gratin
This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!
- Serves: 4 persons
- 2cloves garlic, smashed
- salt and pepper to taste
- ¾cup half-and-half cream
- 2teaspoons dried thyme
- 1bay leaf
- 1large leek - cleaned, and cut into 1/4 inch thick rounds
- 2large turnips, peeled and sliced
- 1cup cubed butternut squash
- 4large mushrooms, sliced
- 2large carrots, sliced
- 1teaspoon chopped fresh rosemary
- ½cup crumbled blue cheese
- ¼cup shredded Gruyere cheese
Step 1Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
Step 2Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
Step 3Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
Step 4Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.