Shopping Cart
Print Share this item


Holiday classic recipes, revisited: Scalloped Root Vegetables


Switch out your typical scalloped potatoes side dish with tasty root vegetables like sweet potato, turnip and rutabaga. 


yields approx. 4 cups

  • 4 cups        parsnip, sweet potato, turnip, rutabaga, sliced thinly
  • 1/4 lb          Vidalia onion, thinly sliced
  • 75 ml          35% cream
  • 2 oz            Parmigiano cheese, grated
  • 1 oz             unsalted butter
                        salt and pepper to taste



  • Mix all ingredients in a stainless steel bowl and then transfer to a shallow baking dish. The mixture should be slightly higher near the center of the baking dish.
  • Pour remaining liquid from the bowl overtop.
  • Place dish in oven at convection bake for 45 minutes to 1 hour at 300F.
  • Test vegetables with a toothpick to ensure they are cooked all the way through.

    Tip: The harder the root vegetable, the more flavourful they are likely to be. 



    About Tony Cammalleri