Layered Vegetable and Cheese Bake Make this delicious side dish for your next entertaining event. Layers of sweet potatoes, parsnip and butternut squash in a cream sauce and topped with Cheddar cheese deliver lots of flavour. Preparation Time: 30 minutesCooking Time: 7 minutesBaking Time: 1 hour 10 minutesServes 8 1/4 cup (50 mL) butter2 cloves Ontario Garlic, chopped1 Ontario Onion, chopped1/4 cup (50 mL) all-purpose flour1 tsp (5 mL) dry mustard1 tsp (5 mL) dried thyme leaves1/2 tsp (2 mL) salt2 cups (500 mL) 10% Ontario Half-and-Half Cream2 cups (500 mL) 1/4-inch (5 mm) sliced, Ontario Sweet Potatoes2 cups (500 mL) shredded Ontario Old Cheddar Cheese2 cups (500 mL) 1/4-inch (5 mm) sliced, Ontario Parsnips2 cups (500 mL) 1/4-inch (5 mm) peeled, sliced Ontario Butternut Squash2 tbsp (25 mL) chopped fresh Ontario Parsley In medium saucepan, over medium heat, melt butter. Add garlic and onion; cook for 3 minutes. Stir in flour, dry mustard, thyme and salt; cook for 1 minute. Gradually whisk in cream until smooth. Bring to boil. Reduce heat to low and simmer until thickened, about 3 minutes, stirring frequently. Remove from heat. In greased 8-cup (2 L) shallow baking dish; layer sweet potatoes; top with one-third of the cream sauce and one-third of the cheese. Top with parsnips; one-third of the sauce and one-third of the cheese. Top with squash and remaining sauce. Cover tightly with foil. Bake in 375⁰F (190⁰C) oven for 30 minutes. Remove foil and bake for 30 to 40 minutes, adding the remaining cheese in the last 10 minutes, until golden and vegetables are tender. Let stand 10 minutes. Sprinkle with parsley; serve. Nutritional Information:1 ServingPROTEIN: 11 gramsFAT: 21 gramsCARBOHYRATE: 25 gramsCALORIES: 327FIBRE: 4 gramsSODIUM: 410 mg – Printed with permission from Foodland Ontario
Layered Vegetable and Cheese Bake
