Scalloped Root Vegetable Casserole

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  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Generous pinch nutmeg
  • 1 pound each Yukon gold potatoes, red garnet sweet potatoes and turnips; peeled and sliced 1/8-inch thick
  • 1 (4 ounce) package  crispy onions, divided
  • 1 slice whole wheat sandwich bread, crusts trimmed
  • 1 tablespoon unsalted butter, melted
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper


Combine cream, milk, bay leaf and thyme in a large saucepan. Bring to a boil, then reduce to a simmer. Add nutmeg and vegetables. Season well with salt and pepper. Simmer 5 minutes. Carefully transfer half of the vegetables and cream to a buttered 3-quart baking dish (remove bay leaf and thyme sprig). Reserve 1/2 cup crispy onions and spread remaining onions over casserole. Top with remaining vegetables and cream. Bake at 375°F for 30 minutes. After about 15 minutes, gently press vegetables into cream with a spatula or spoon. Meanwhile, tear bread into chunks and process in a food processor into crumbs. Add 1/2 cup crispy onions and pulse a few times. Add Parmesan and melted butter and pulse a few times more, just to combine. After 30 minutes, remove casserole from oven and top with bread crumb mixture. Return to oven and bake about 10-15 minutes, or until browned and bubbling. Remove from oven and let sit at least 15 minutes before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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