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Recipes|Featured Main

Scalloped Root Vegetable Casserole

Scalloped Root Vegetable Casserole

Scalloped Root Vegetable Casserole Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT65M
    45 Minutes
  • Yield:
    8-10 servings
Creamy, rich and delicious! This vegetarian dish is a flavorful compliment to any of your Holiday meals.
Ingredients
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Generous pinch nutmeg
  • 1 pound each Yukon gold potatoes, red garnet sweet potatoes and turnips; peeled and sliced 1/8-inch thick
  • 1 (4 ounces) package crispy onions, divided
  • 1 whole wheat sandwich bread, crusts trimmed
  • 1 tablespoon unsalted butter, melted
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 473.18ml heavy cream
  • 473.18ml whole milk
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Generous pinch nutmeg
  • 453.59g each Yukon gold potatoes, red garnet sweet potatoes and turnips; peeled and sliced 1/8-inch thick
  • 1 (113.4g) package crispy onions, divided
  • 1 whole wheat sandwich bread, crusts trimmed
  • 12.78g unsalted butter, melted
  • 118.29ml grated Parmesan cheese
  • Salt and freshly ground black pepper

Creamy, rich and delicious! This vegetarian dish is a flavorful compliment to any of your Holiday meals.

Preparation
STEP 1

Preheat oven to 375°F.

STEP 2

Combine cream, milk, bay leaf and thyme in a large saucepan. Bring to a boil, then reduce to a simmer. Add nutmeg and vegetables. Season well with salt and pepper. Simmer 5 minutes.

STEP 3

Carefully transfer half of the vegetables and cream to a buttered 3-quart baking dish (remove bay leaf and thyme sprig). Reserve 1/2 cup crispy onions and spread remaining onions over casserole. Top with remaining vegetables and cream.

STEP 4

Bake at 375°F for 30 minutes. After about 15 minutes, gently press vegetables into cream with a spatula or spoon.

STEP 5

Meanwhile, tear bread into chunks and process in a food processor into crumbs. Add 1/2 cup crispy onions and pulse a few times. Add Parmesan and melted butter and pulse a few times more to combine.

STEP 6

After 30 minutes, remove casserole from oven and top with bread crumb mixture. Return to oven and bake about 10-15 minutes, or until browned and bubbling. Remove from oven and let sit at least 15 minutes before serving.

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