Roasted Vegetable Idaho® Potato Gratin
The Ohio State University
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 crispy onions
1 each fresh thyme sprig
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.