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!

Step: 1

Preheat 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: 2

Heat 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: 3

Place 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: 4

Bake, 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.

Per Serving: 235 calories; protein 9.9g; carbohydrates 22.9g; fat 12.7g; cholesterol 36.9mg; sodium 373.6mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .