Southern Vegetable Gratin
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
450 g
Baby Carrots (frozen)4 tbsps
Butter (1/2 stick)1 tsp
Rubbed Sage (dried)1.5 cups
Cooked Ham (diced)1.5 cups
Sharp Cheddar Cheese (grated)Directions:
1
Preheat oven to 350°F
2
Butter 8x8x2-inch glass baking dish
3
Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water until tender, about 8 minutes
4
Drain well; place in large bowl
5
Add 2 tablespoons butter and sage and mix to coat
6
Mix in ham and 3/4 cup cheese
7
Season to taste with salt and pepper
8
Transfer vegetable mixture to prepared dish
9
Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat
10
Add breadcrumbs and sauté until golden, about 4 minutes
11
Remove from heat
12
Mix in remaining 3/4 cup cheese
13
Sprinkle breadcrumb mixture over vegetables
14
Cover with foil
15
Bake vegetable gratin until heated through, about 30 minutes
16
Uncover and bake until topping browns, about 10 minutes longer
17
Preheat oven to 350°F
18
Butter 8x8x2-inch glass baking dish
19
Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water until tender, about 8 minutes
20
Drain well; place in large bowl
21
Add 2 tablespoons butter and sage and mix to coat
22
Mix in ham and 3/4 cup cheese
23
Season to taste with salt and pepper
24
Transfer vegetable mixture to prepared dish
25
Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat
26
Add breadcrumbs and sauté until golden, about 4 minutes
27
Remove from heat
28
Mix in remaining 3/4 cup cheese
29
Sprinkle breadcrumb mixture over vegetables
30
Cover with foil
31
Bake vegetable gratin until heated through, about 30 minutes
32
Uncover and bake until topping browns, about 10 minutes longer