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From their farm to your table: Root vegetable gratin recipe

“Served with a salad or sautéed greens, this dish makes for a simple, beautiful fall dinner,” says farmer Jen Smith.

Full of fall flavor, this dish from Crimson and Clover farm — featured in the latest issue of Land&People magazine — will make a colorful and delicious addition to your Thanksgiving table. 

Root vegetable gratin


• 4 pounds of mixed root vegetables (potatoes, sweet potatoes, rutabaga, turnips, etc.)

• ½ cup chicken broth

• 1 ¼ cup cream

• 1 ¼ teaspoon thyme

• 6 ounces Gruyere cheese

• Salt and pepper to taste

Preheat oven to 400 degrees. Thinly slice root vegetables with veggie slicer or mandoline. Toss with thyme and season generously with salt and pepper.

Layer sliced vegetables in a 13"x9" glass or ceramic baking dish. Pour cream and chicken broth over vegetables. Bake for 45 minutes.

Remove dish from oven. Press vegetables down into liquid with the back of a spoon, and cover with shredded Gruyere.

Bake another 45 minutes or until roots are cooked through (test with fork) and top is browned. 

We made this dish ourselves, and it turned out great. Here's a short video clip of the results — yum!

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