Cheesy Root Vegetable Gratin Recipe

A Cheesy Root Vegetable Gratin is a delectable side dish that combines the earthy flavors of root vegetables with a creamy, cheesy sauce. Here’s a recipe for you to enjoy:

Ingredients:

For the Gratin:

• 2 pounds (about 900g) mixed root vegetables (such as potatoes, sweet potatoes, parsnips, and carrots), peeled and thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk or 2%)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1/4 teaspoon ground nutmeg (optional)
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C). Grease a baking dish (9×13 inches or a similar size) with butter or cooking spray.

2. Prepare the Root Vegetables:

• Peel and thinly slice the mixed root vegetables. You can use a mandoline slicer for even and thin slices. Place them in a large bowl.

3. Sauté the Onion and Garlic:

• In a medium-sized saucepan, melt the 2 tablespoons of butter over medium heat. Add the thinly sliced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

4. Create the Cheese Sauce:

• Sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to create a roux, a thickening agent for the sauce.
• Slowly pour in the 2 cups of milk while continuing to stir. Cook and stir until the mixture thickens, which should take about 5-7 minutes.
• Reduce the heat to low, and stir in 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese. Keep stirring until the cheeses are fully melted and the sauce is smooth.
• Season the sauce with salt, black pepper, and ground nutmeg (if using). Adjust the seasonings to your taste.

5. Assemble the Gratin:

• Pour the cheese sauce over the thinly sliced root vegetables in the bowl. Gently toss the vegetables to ensure they are coated evenly with the sauce.

6. Layer in the Baking Dish:

• Arrange the coated root vegetable slices in the greased baking dish in an even layer.

7. Bake the Gratin:

• Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 35-40 minutes, or until the vegetables are tender when pierced with a fork.

8. Add the Cheesy Topping:

• Remove the foil, and sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese evenly over the top of the gratin.

9. Brown and Garnish:

• Return the uncovered gratin to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
• If desired, garnish the cheesy root vegetable gratin with fresh thyme leaves for a pop of color and flavor.

10. Serve and Enjoy:

• Let the gratin cool for a few minutes before serving. Scoop out generous portions, and savor the creamy, cheesy, and comforting flavors of this delectable side dish.

Cheesy Root Vegetable Gratin is a fantastic addition to any holiday meal or special dinner, offering a delicious combination of cheesy goodness and the natural sweetness of root vegetables. It’s sure to become a family favorite.

Source: spoonforkbacon.com

Yield: 12 TAQUITOS

Cream Cheese Chicken Taquitos (30 Minutes)

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Craving something crispy, creamy, and delicious? Look no further than Cream Cheese Chicken Taquitos. These tasty rolled tortillas are filled with a savory mixture of chicken and cream cheese, making them an irresistible snack or meal. Ready in just 30 minutes, they’re perfect for busy weeknights or last-minute get-togethers. Let’s dive into this easy and delightful recipe!

Prep Time 20 minutes

Cook Time 10 minutes

Ingredients

• 2 cups cooked, shredded chicken
• 8 oz cream cheese, softened
• 1 cup shredded Mexican cheese blend
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 12 small flour tortillas
• Vegetable oil, for frying
• Optional garnishes: cilantro, lime wedges, diced tomatoes

Instructions

1. Mix Filling: In a large bowl, combine shredded chicken, cream cheese, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix until well combined.
2. Prepare Tortillas: Warm tortillas slightly to make them more pliable.
3. Assemble Taquitos: Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Roll tightly and secure with a toothpick if necessary.
4. Fry Taquitos: Heat oil in a large pan over medium-high heat. Fry taquitos in batches, turning until all sides are golden brown and crispy, about 3-4 minutes per batch.
5. Drain: Remove taquitos from the oil and drain on paper towels or a wire rack.
6. Serve: Garnish with your choice of toppings and serve with dipping sauces

Notes

Sprinkle a little cheese on the outside of the tortillas before frying for an extra cheesy crust.

Add a squeeze of lime juice to the chicken mixture for a fresh zesty flavor.

Serve with a variety of dipping sauces to cater to different tastes.

Nutrition Information:

Amount Per Serving: Calories: 313