Winter Vegetable Cheese Gratin

By The Canadian Living Test Kitchen

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Winter Vegetable Cheese Gratin
Photography by Jodi Pudge

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	277277 cal
pro	13 g13g pro
total fat	14 g14g total fat
sat. fat	9 g9g sat. fat
carb	27 g27g carb
fibre	5 g5g fibre
chol	49 mg49mg chol
sodium	554 mg554mg sodium
potassium	570 mg570mg potassium
% RDI:	-
calcium	3030 calcium
iron	1212 iron
vit A	102102 vit A
vit C	7373 vit C
folate	3333 folate

Preparation time: 20 minutes
Total time : 1-1/4 hours

This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.

Ingredients

1 bunch leeks , (white and light green parts only)1 1bunch bunchleekleeks, (white and light green parts only)
4 carrots , cut in large chunks4 4carrotcarrots, cut in large chunks
1/2 small head cauliflower , cut in florets1/2 1/2small head cauliflower, cut in florets
2 cups Brussels sprouts , halved2 2cups cupsBrussels sproutBrussels sprouts, halved
1 lb small potatoes , peeled1 1lb lbsmall potatoes, peeled
3 fresh thyme sprigs 3 3fresh thyme sprigfresh thyme sprigs
3 fresh parsley sprigs 3 3fresh parsley sprigfresh parsley sprigs
1 bay leaf 1 1bay leafbay leaves
2 tbsp butter 2 2tbsp tbspbutter
1 onion , finely chopped1 1oniononions, finely chopped
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
8 oz Canadian Tilsiter cheese , or other Swiss-style cheese, shredded8 8oz ozCanadian Tilsiter cheese or raclette cheese, or other Swiss-style cheese, shredded

Preparation

Cut leeks in half lengthwise; wash well. Cut into 3-inch (8 cm) lengths, keeping layers together. Arrange in 13- x 9-inch (3 L) glass baking dish along with carrots, cauliflower, brussels sprouts and potatoes. With kitchen string, tie thyme, parsley and bay leaf into bundle; nestle into vegetables.

In skillet, melt butter over medium-high heat; sauté onion until golden, about 8 minutes. Stir in salt, pepper and 1-1/2 cups (375 mL) water; bring to boil. Pour over vegetables; cover loosely with foil.

Bake in 375°F (190°C) oven until vegetables are tender, 45 to 55 minutes. Uncover dish; sprinkle cheese evenly over vegetables. Bake until cheese is melted, bubbly and beginning to brown, about 15 minutes.

Additional information : Switch It Up

Instead of the cauliflower and brussels sprouts, try half a head of Savoy cabbage, cut into 6 wedges.

Source : Canadian Living Magazine: November 2010