Ingredients
- 1 bag pork meatballs with hamburger steak sauce, pre-cooked and vacuum-packed
- 2 cups potatoes, thinly sliced
- 2 cups carrots, thinly sliced
- 1 cup turnip, thinly sliced
- 1 cup parsnips, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 60 ml (1/4 cup) olive oil
- 15 ml (1 tbsp.) maple syrup
- 15 ml (1 tbsp.) herbes de Provence
- Salt and black pepper to taste
- 250 ml (1 cup) 35% cooking cream
- 125 ml (1/2 cup) grated Parmesan cheese
Preparation
Preheating
Preheat oven to 375°F (190°C).
Prepare vegetables
In a large bowl, toss potatoes, carrots, turnip, parsnip, onion and garlic with olive oil, maple syrup, herbes de Provence, salt and pepper. Make sure the vegetables are well coated.
Cooking the vegetables
Spread the vegetables in a single layer on a baking sheet. Bake for 30 minutes, stirring the vegetables halfway through to ensure even cooking.
Assembling the casserole
Once the vegetables are cooked, transfer them to a casserole dish. Pour the 35% cooking cream over the vegetables. Arrange the pork meatballs with hamburger steak sauce on top, then sprinkle with grated Parmesan.
Final cooking
Place the gratin dish in the oven for 15 minutes, or until the Parmesan cheese is melted and lightly browned.
