Root vegetable gratinDairy Farmers of Canada
- Course Side Dishes
- Prep. Time 20 mins
- Cooking Time 1 hr, 15 mins
- Yields 6 to 8 Servings
The holes in swiss cheese are called "eyes", which are formed during ripening.
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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Nutritional InfoPer serving
Top 5 Nutrients
|Calcium:||19 % / 213 mg|
|Vitamin C:||52 %|
|Vitamin A:||19 %|
*percentage of daily value
*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
This recipe contains 1/2 milk product serving(s) per person.
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