Winter Vegetable Gratin Recipe

  • 1 onion, chopped (small)
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 1/2 cups Heavy Whipping Cream
  • 1/2 cup sour cream
  • 4 1/2 teaspoons Minced Fresh Rosemary or 1 1/2 teaspoon Dried Rosemary, crushed
  • 1 tablespoon Minced Fresh Basil or 1 teaspoon Dried Basil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 3 Yukon Gold Potatoes, peeled and thinly sliced (medium)
  • 2 Turnips, peeled and thinly sliced (medium)
  • 1 Sweet Potato, peeled and thinly sliced (medium)
In a small skillet, sauté 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 inch 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.
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