Autumn Vegetable Gratin Recipes

END OF SUMMER VEGETABLE GRATIN

Steps:

• Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
• Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
• Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
• Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
• Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
• Garnish with the basil and serve with crusty bread.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

WINTER VEGETABLE GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
• Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
• Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
• Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
• Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
• Remove the gratin from the oven and top with the Gruyère cheese.
• Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
• Before serving, sprinkle with the remaining ½ teaspoon of thyme.
• Enjoy!

AUTUMN VEGETABLES AU GRATIN

Steps:

• Place rutabagas in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add carrots. bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are crisp-tender. Drain, reserving 1 cup liquid.
• In a large saucepan, melt 3 tablespoons butter. Stir in flour, salt, pepper and nutmeg until smooth. Add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 1/4 cup cheese until melted. Add vegetables; toss to coat.
• Transfer to a greased 2-qt. baking dish. Melt the remaining butter in a small skillet. Add bread crumbs; cook and stir for 3-4 minutes or until lightly browned. Sprinkle over vegetables; top with the remaining cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly around the edges.

GRATIN OF FALL VEGETABLES

Steps:

• In large skillet, heat oil over medium heat Add turnip and water, cover and cook for 10 minutes or until tender.
• Stir ocassionally, Add more water if necessary to prevent sticking.
• Add red pepper and onion, cook, stirring for 2 minutes.
• Add zuchinni and mushrooms, cook, stirring for 3 minutes.
• Add tomatoes and increase heat to high, cook, stirring occasionally, 5-10 minutes or till excess moisture has evaporated.
• Stir in oregano, season with salt and pepper to taste.
• Spoon vegatable mixture into shallow heatproof casserole dish, sprinkle evenly with mozzarella and Parmesan cheeses.
• Broil for 3 to 5 minutes or until nicely browned.

WINTER VEGETABLE GRATIN

Steps:

• In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, sour cream, rosemary, basil, salt, pepper and cumin. Bring to a gentle boil. Remove from the heat; cool for 10 minutes., Layer half of the potatoes, turnips and sweet potato in a greased 8-in. square baking dish; pour half of sauce over the top. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

VEGETABLE GRATIN

Steps:

• Preheat oven to 375 degrees. Lightly cover the eggplant and squash slices with the salt and set aside for 30 minutes. Rinse the slices under cold running water and pat them dry.
• Put the carrots, onion and garlic in a large skillet with a heavy bottom. Dissolve the tomato paste in the white wine and pour it over the carrots. Stir to combine.
• Arrange the eggplant, tomato, yellow pepper, fennel, squash and red pepper, in that order, in alternating rows on top of the carrot mixture. The sliced vegetables should be loosely packed. Sprinkle the thyme over the gratin and season with the black pepper. Drizzle with the olive oil, cover the pan with foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 30 minutes.
• Garnish with the parsley.

AUTUMN VEGETABLE GRATIN

Steps:

• Prehead oven to 450 degrees.
• In a large skillet arange potatoes and vegetables in overlapping layers,.
• Pour broth over vegetables, season with salt & fresh ground pepper, bring to boiling over medium heat, reduce heat and simmer covered about 15 minute.
• In a small bowl, stir together half and half & cornstarch, pour over vegetables, simmer until thickened; sprinkle with cheese.
• Place skillet in oven, bake about 5 minute or until cheese is bubbly. Let cool before serving.