Roasted Vegetable Idaho® Potato Gratin

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 crispy onions
  • 1 each fresh thyme sprig

Directions:

  1. Prepare all vegetables as instructed, place in bowl with garlic, salt, pepper, thyme and oil, toss to coat.
  2. Spread onto sheet tray and bake at 350° F until tender and lightly browned.
  3. Remove from oven and spread into ovenproof dish.
  4. Top with prepared Idaho® mashed potatoes and spread into an even layer, top with Parmesan cheese.
  5. Broil for 3-5 minutes to brown tops of potatoes, remove from broiler.
  6. Garnish with crispy onions and thyme sprigs.
Print Recipe

Yield: 6 servings

Source:
Mark Newton
The Ohio State University
Columbus, OH

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