Rutabaga & Apple Gratin
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Chef & Child Ingredient of the Month, December 2015
2 pounds rutabaga
2 large apples
Half red onion, sliced
½ cup aged cheddar, grated
½ cup gruyère, grated
1/3 cup vegetable broth
1 tsp apple cider vinegar
Fresh thyme, a few sprigs
Salt & pepper
Preheat oven to 400 F.
Peel the rutabagas and slice into 1/4 inch rounds. Bring a large pot of water to a boil with a generous pinch of salt. Parboil the rutabaga slices for 5 minutes. Drain and set aside. Meanwhile, core the apples and slice into 1/4 inch rounds too.
To assemble the gratin: In a rectangular baking dish, start with one layer of rutabaga slices - season lightly with salt & pepper, followed by one layer of apple slices. Top with half of the onions, fresh thyme leaves and half of the cheese.
Repeat with one layer of rutabaga slices - season lightly with salt & pepper, followed by one layer of apple slices. Top with the remaining onions and fresh thyme leaves. Top with the last layer of rutabaga slices - season lightly with salt & pepper.
In a small bowl, combine the vegetable broth with apple cider vinegar. Pour evenly over the dish. Cover tightly and bake in preheated oven for 30 minutes.
Uncover, top with the remaining cheese and bake for another 10-12 minutes. For the last 2 minutes, set the oven to broil until the cheese is nice and golden.
Remove from the oven and rest for 15 minutes.
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