Leek and Root Vegetable Gratin

by Cafe Johnsonia
Leek and Root Vegetable Gratin


·1 lb. turnips, peeled, cut into 1/4" slices
·1 lb. potatoes, cut into 1/4" slices
·1 lb. carrots, cut into 1/4" slices
·1 tablespoon butter or ghee, plus 2 teaspoons for greasing baking dish
·1 onion, halved and thinly sliced
·3 leeks (white and tender green parts only) thinly sliced
·3 garlic cloves, minced
·1¼ cup cream
·1 cup shredded Gruyere cheese
·1 bay leaf
·½ teaspoon dried thyme
·Sprinkle freshly grated nutmeg
·Salt and pepper, to taste


Preheat oven to 425°F. Grease an 8" x 11" casserole dish. Bring a pot of salted water to a boil. Add the bay leaf, turnips, and carrots. Simmer for 5-7 minutes, then add potatoes. Continue cooking until just barely tender. Drain and transfer to the prepared baking dish. Meanwhile, heat a skillet over medium-high heat and melt 1 tablespoon butter. Add the onion and cook for a few minutes until it softens. Lower the heat a bit, add the leeks, and cook until they begin to soften. Add minced garlic and cook a few more minutes. Remove from heat and spoon evenly over the root vegetables. Pour cream over vegetables and top with grated Gruyere. Sprinkle nutmeg and thyme over the top. Bake 15-20 minutes, or until the cream sauce has thickened and the cheese is golden brown and bubbly on top. Let cool for a few minutes before serving. Enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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