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Scalloped Root Vegetables

This dish makes the most of winter root vegetables and is a great addition to Thanksgiving dinner. Like many scalloped potato recipes, this dish can be made a day before and re-heated the next day for dinner.

Side Dish

Prep  15 Mins

Cook  40 Mins (+ 15 Mins Cooling)

Total  1 Hr 10 Mins

Servings:  4 to 6

Organic Meadow
Ingredients

  • 1 small organic celery root, ends removed, peeled, halved and thinly sliced, 1/8-inch thick

  • 3 small organic parsnips, peeled and sliced on the bias, 1/8-inch thick

  • 2 organic Yukon gold potatoes, peeled and thinly sliced, 1/8-inch thick

  • 1 cup Organic Meadow 35% Whipping Cream

  • 4 thyme sprigs

  • 1 organic garlic clove, crushed

  • 1 tsp salt

  • 1 cup Organic Meadow Shredded Medium Cheddar Cheese

How To Make It

  1. Step 1

    Preheat oven to 400°F.

  2. Step 2

    Place sliced celery root, sliced parsnips and sliced potatoes in a large bowl.

  3. Step 3

    Combine cream, three thyme sprigs, crushed garlic clove and salt in a medium-sized pot. Heat over medium-high heat until cream starts to simmer. Strain cream over sliced vegetables. Mix well to combine.

  4. Step 4

    Tip vegetables and cream mixture into an 8 x 8-inch casserole dish. Sprinkle cheese over top. Bake until vegetables are knife tender and top is golden brown, about 40 minutes.

  5. Step 5

    Let cool and set for 15 minutes before serving. If there’s a bit of cream left in the bottom of the dish, spoon over top of servings. Sprinkle remaining thyme on top of dish.

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