Recipe: Vegetable Gratin
Fresh, flavorful diced potatoes, carrots, asparagus and yellow squash are baked in Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce, Minor’s Herb de Provence Flavor Concentrate, and caramelized onions topped with herbed, whole wheat bread crumbs.
3 cups Chef-mate® ¡Que Bueno!® White Cheddar Cheese Sauce
2 Tbsp Minor’s Flavor Concentrate Herb de Provence
1/3 cup Onions, caramelized
4-2/3 cup Yukon gold potatoes, skin-on, medium dice
2-2/3 cup Carrots, medium dice
2-2/3 cup Yellow squash, medium dice
1- 2/3 cup Asparagus, medium dice
1/2 cup Whole wheat breadcrumbs
1. Pre-heat convection oven to 350°F.
2. In a medium bowl, combine cheddar sauce, herb de Provence, and onions. Mix well to combine.
3. In a large bowl, combine potatoes, carrots, squash, asparagus, and mixed cheddar sauce. Mix well to combine.
4. Pour into a 2” half hotel pan, and sprinkle with breadcrumbs. Bake for 50-60 minutes, or until heated through.
5. Serve 6 oz. per order.