Spring is coming, we believe, although the weather is being uncooperative. Here’s a grest dish for the last of those winter veg.
This is a lovely vegetable gratin. The directions are unspecific…yet easy.
Heat the oven to 400F.
Spray a casserole dish with olive oil spray.
Now begin…
Slice some vegetables thinly, by hand or with a mandolin or food processor. Layer them in the bottom of the casserole. Sprinkle with herbs, pepper, nutmeg, or other tasty bits. Grate or crumble on a scanty bit of cheese (this is not a cheap discount pizza)!
Repeat for 4 to 6 layers. At learn every second layer should be a root veg, to give body to the thing. Ours was purely potato, carrot, beet and parsnip. But kale, tomato, onion or beans are great additions as long as there are sliced veg on the top and bottom.
Press the top layer down. Then, grate on some real grated Parmesan – it adds a richness that no other cheese can match.
Bake for 45 minutes with a cover, the remove the cover and give it 15 minutes more. Let it cool 5 minutes before serving. Also great served cold the next day.
Yummy. Substitute Daiya cheese, in my case, and I’m good to go.
The cashew cheese was a big hit – now I want to try one of the firmer types.