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Roasted Vegetable IdahoŽ Potato Gratin
Recipe courtesy of Mark Newton, Executive Chef, The Ohio State University, Columbus, OH
Yield: 6 servings
Ingredients
2 pounds Idaho® Instant Mashed Potatoes, rehydrated, set aside 1 pound Idaho® Fingerlings, peeled, sliced 1 pound parsnips, peeled, sliced 1 pound leeks, diced large cleaned, drained 1 pound carrots, peeled, sliced 1 tablespoon garlic, minced 1 tablespoon kosher salt 1 teaspoon black pepper, fresh ground 1 tablespoon thyme, dried 1 ounce olive oil 1 ounce Parmesan cheese, shredded 1 cup cispy onions 1 each fresh thyme sprig
Directions
Prepare all vegetables as instructed, place in bowl with garlic, salt, pepper, thyme and oil, toss to coat. Spread onto sheet tray and bake at 350° F until tender and lightly browned. Remove from oven and spread into ovenproof dish. Top with prepared Idaho® mashed potatoes and spread into an even layer, top with Parmesan cheese. Broil for 3-5 minutes to brown tops of potatoes, remove from broiler. Garnish with crispy onions and thyme sprigs.
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