Recipe by Chelsea
"This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!"
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salt and pepper to taste
leek - cleaned, and cut into 1/4 inch thick rounds
turnips, peeled and sliced
cubed butternut squash
chopped fresh rosemary
crumbled blue cheese
shredded Gruyere cheese
I thought this was pretty good. I have made it twice and found that the bleu cheese was too powerful a cheese for turnip and strong rosemary the first time. So.. I made it again and subbed parmesan to the cooked recipe and left the bleu cheese to be added after- as a topping. I also made it without mushrooms since I was out (the second time) and did not miss them. I sprinkiled the herbs on the top just before baking
This was good. I however changed it a bit...I took out the rosemary all together, used havarti cheese in place of Gruyere and used Zuccini in place of leeks. I also minused the mushrooms all together. When I layered it I salted and peppered and put havarti cheese between each layer. It turned out really good and had a nice flavor. I also left the thyme leaves in the cream mixture. It is an easy recipe to play around with.
It seems to have all the right stuff, but somehow should have tasted better.
This was pretty darn good, but I wish I hadn't added the squash. I didn't like the sweet with the rest of the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Turnip and Blue Cheese Gratin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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