Root Vegetable Gratin

From EatingWell: November/December 2008 — Subscribe Now!

The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.

READER'S COMMENT:

"I really liked this as did my husband. We did use beets but cooked on the side before adding so that everything didn't turn pink. Gruyere cheese is key, don't sub with something else. Great the first night but doesn't hold up very well as...

Comments

Comment	Posted
I really liked this as did my husband. We did use beets but cooked on the side before adding so that everything didn't turn pink. Gruyere cheese is key, don't sub with something else. Great the first night but doesn't hold up very well as a leftover.	4 days 10 hours ago