- Course Side Dishes
- Prep. Time 20 mins
- Cooking Time 1 hr, 15 mins
- Yields 6 to 8 Servings
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Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.
Preheat oven to 375°F (190°C).
In a large, oven-safe baking dish or in individual gratin dishes, layer the vegetables, alternating with half the sliced Provolone.
Mix the beef broth with parsley and pepper. Pour into dish(es).
Top with remaining cheese and cover with aluminum foil.
Bake in oven 60 minutes, remove foil and continue cooking for another 15 minutes or until vegetables are tender and the cheese browned.
Note: For even thinner slices of vegetables, use a mandoline.
Canadian Cheddar, Mozzarella, Swiss cheese.
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Shirley SchuurmanJanuary 6th, 2013
I was very disappointed in this recipe & surprized! I watched the video x3 to try to see how many circles of cheese were used--could not tell. The recipe does not describe:-the order of the layers, how many layers of cheese, which kind of rutabaga to use (yellow seems too strong), that the potatoes are divided & used twice, the size of casserole to use, other cheeses to substitute. Lacked flavour-only parsley used--perhaps thyme would be helpful. Vegs undercooked in time give (Used mandolin).
Sandy WarringtonAugust 27th, 2012
I just received your magazine & the first one I wanted to try out is
Root Vegetable Gratin
I must be missing something but where does it tell you what kind & how much cheese is in this receipe
Thanks for excellent choices keep up the good work, our families benefit from it
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