Individual Autumn Garden Gratin
A hearty blend of fennel, onions, carrots, and parsnips blended with rich and buttery mashed potatoes and baked with a bubbly topping of Gruyere cheese.
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 400° F (350° F convection). |
| Olive oil |
5 cup
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Heat oil in large skillet. Add onions and fennel. Sauté over medium-high heat for 5 to 7 minutes or until onion is slightly translucent. |
| Onion, medium, thinly sliced |
20 cup
|
|
| Fennel bulb, thinly sliced |
20 cup
|
|
| Carrots, peeled, medium dice |
10 cup
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Cook carrots and parsnips in boiling salted water until tender. Set aside. |
| Parsnips, peeled, medium dice |
10 cup
|
|
| Potato Pearls® Golden Extra Rich, prepared |
1 carton
|
Make Potato Pearls Golden Extra Rich according to package directions. Mix in heavy cream, salt, and white pepper; reserve. |
| Heavy cream, warmed |
1 1/4 cup
|
|
| Salt |
2 1/2 tsp.
|
|
| White pepper, coarse-ground |
1/4 tsp.
|
|
| Gruyère cheese, grated |
11 1/4 qt.
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Stir 10 quarts (10 lb.) of Gruyère into potato mixture along with onion/fennel and carrot/parsnip mixtures. |
|
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Place mixture evenly into three full-size steamtable pans or into individual gratin dishes. Top evenly with remaining grated cheese. Bake for 15-20 minutes or until cheese is golden and bubbly.
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More Ideas To Build On
• Make this recipe with a less expensive cheese alternative such as Swiss cheese.
• Substitute sweet potatoes for parsnips to vary this side dish.
• Use whole milk instead of heavy cream for a lighter version of this side dish.
• Take note: fresh fennel is an up-and-coming, on-trend addition to America's growing awareness of authentic ehtnic foods.
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Nutritional Information Per Serving
| Calories — 138 |
Protein — 7.4 g |
Fat — 8.2 g |
| Carbs — 8.4 g |
Iron — 0.2 mg |
Sodium — 185 mg |
| Potassium — 230 mg |
Zinc — 0.11 mg |
Vitamin A — 2232 IU |
| Riboflavin — 0.07 mg |
Niacin — 0.6 mg |
Calcium — 233 mg |
| Cholesterol — 25 mg |
Vitamin B6 — 56 mcg |
Vitamin B12 — 0.34 mcg |
| Thiamine — 0.03 mg |
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