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Leek & Root Vegetable Gratin

Makes: 8 to 10 servings

Prep 35 mins Bake 350°F1 hr Bake 400°F 15 mins Stand 10 mins

Ingredients

12 ounces mild cheddar and/or Muenster cheese, shredded (3 cups)
2 tablespoons finely snipped fresh herbs (such as parsley, thyme, chives, sage, and/or chervil)
1 tablespoon olive oil
12 ounces turnips or rutabaga, peeled and thinly sliced
12 ounces russet potatoes, thinly sliced*
1 cup thinly sliced leeks (3 medium)
12 ounces parsnips, peeled and thinly sliced
1 pound sweet potatoes, peeled and thinly sliced
Salt
Freshly ground black pepper
Assorted fresh herbs (optional)

Directions

1. Preheat oven to 350 degrees F. In a small bowl, toss together cheese and the 2 tablespoons snipped herbs; set aside. Coat a 3-quart oval or rectangular baking dish with oil.

2. In the prepared baking dish, layer half of the sliced vegetables and 1 1/2 cups of the cheese mixture; sprinkle lightly with salt and pepper. Top with remaining sliced vegetables, reserving the remaining 1 1/2 cups cheese mixture.

3. Bake, covered, for 35 minutes. Uncover. Bake for 10 to 15 minutes more or until vegetables are nearly tender. Sprinkle with the remaining cheese mixture.

4. Increase oven temperature to 400 degrees F. Bake, uncovered, about 15 minutes or until cheese melts and starts to brown. Remove from oven. Sprinkle with additional fresh herbs. Let stand for 10 minutes before serving.

From the Test Kitchen*Test Kitchen Tip:

Slice the russet potatoes just before layering to prevent them from discoloring.

Shred cheese. Place in a storage container; cover and chill up to 24 hours.

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