All in all this tasted good — even my vegetable-averse husband  gave it a thumbs-up. But I did make e a few changes and would do a few thing differently the next time I make this. I added chopped rosemary and sage for extra flavors, and also layered in an onion sliced with the mandoline.  I put in a layer of grated Parmigiano Reggiano under the panko.  I think these changes improved the recipe.  However,  I expected the dish to have more texture and retain the layered look evident in the Food and Wine recipe photo.  It was actually very soft and almost mushy, and sank down considerably in the pan when it cooked, so the gratin wasn’t very deep.  I think it would help to either cook it less or stack it up higher in a smaller baking dish.  Here's a link to my blog post with pics throughout the process and how it turned out:  http://www.recipemashups.com/2009/02/23/extreme-makeover-root-vegetables/.

By RecipeMashups | 

February 24, 2009

These are great party food! I made a few additions because I thought the flavor needed a little kick.  I added a generous dash of paprika and of cayenne to the cheese mixture.  I also chopped and sauteed six scallions and added those.  I'm trying to freeze and reheat them for a party -- hopefully they'll weather the freezing well.  Here's a link to my blog post with pics of the whole process and how they came out: http://www.recipemashups.com/2009/02/24/three-cheese-mini-macs/.

By RecipeMashups | 

February 24, 2009

These are great!  I am attempting to freeze and reheat them for a party --we'll see how that goes.  Here's a link to my blog post with pics of the whole process: http://www.recipemashups.com/2009/02/24/butternut-squash-shiitake-and-goat-cheese-turnovers/.

By RecipeMashups | 

February 24, 2009