Recipes and Cooking Leek & Root Vegetable Gratin 3.0 (4) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 1 hrs Bake Time: 15 mins Stand Time: 10 mins Total Time: 2 hrs Servings: 8 Ingredients 12 ounce mild cheddar and/or Muenster cheese, shredded (3 cups) 2 tablespoon finely snipped fresh herbs (such as parsley, thyme, chives, sage, and/or chervil) 1 tablespoon olive oil 12 ounce turnips or rutabaga, peeled and thinly sliced 12 ounce russet potatoes, thinly sliced* 1 cup thinly sliced leeks (3 medium) 12 ounce parsnips, peeled and thinly sliced 1 pound sweet potatoes, peeled and thinly sliced Salt Freshly ground black pepper Assorted fresh herbs (optional) Directions Preheat oven to 350°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. 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. 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. Increase oven temperature to 400°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. *Test Kitchen Tip: Slice the russet potatoes just before layering to prevent them from discoloring. Tips Shred cheese. Place in a storage container; cover and chill up to 24 hours. Rate it Print