Canadian Bacon & Root Vegetable Gratin

SERVINGS

6

PREP TIME

20 min

TOTAL TIME

1 hr 40 min

GLUTEN FREE

NO


Canadian Bacon Slices 6oz

This recipe is made with Jones Canadian Bacon.


This stunning, make-ahead vegetable gratin recipe layers thinly sliced root vegetables with cheese, Canadian Bacon and fresh herbs.


 Enjoy these main ingredient substitutions:

Ham Slices

ingredients
1 1/2 tablespoons extra-virgin olive oil, divided
1 pound (about 1 large) rutabaga, peeled 
1/2 cup yellow onion
1 pound russet potatoes, peeled
1/2 cup parsnip, peeled
3/4 teaspoon sea salt, divided
Freshly ground black pepper, to taste
2 tablespoons minced fresh basil, divided 
2 tablespoons minced fresh oregano, divided 
2 cups shredded Italian cheese blend, divided
1 (6 oz) package Jones Dairy Farm Canadian Bacon
8 eggs 
1 tablespoon chopped herbs
2 tablespoons chopped green onions
Additional cheese, for garnish
 
DIRECTIONS
Preheat oven to 350˚F.

Drizzle bottom of 9x9-inch baking dish with 1/2 tablespoon olive oil. 

Using a mandolin, thinly slice (1/16-inch to 1/8-inch thick) rutabaga, yellow onion, potatoes and parsnip. Arrange half of rutabagas to cover bottom of pan, overlapping slices as needed. Sprinkle with 1/4 teaspoon salt and black pepper. Top with half yellow onions.  Arrange half of potatoes over onions, overlapping slices as needed. Top with all parsnip. Drizzle with 1/2 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt, 1 tablespoon basil, 1 tablespoon oregano, and 1/2 cup cheese. 

Arrange 9 Canadian Bacon slices, in single layer, over vegetables. Cut remaining slice of Canadian Bacon in quarters and place over gaps. Drizzle with 1/2 tablespoon olive oil. Top with remaining rutabagas, yellow onions, oregano and basil. Sprinkle with 1/4 teaspoon salt and black pepper to taste. Arrange remaining potatoes over vegetables and sprinkle with remaining cheese. 

Cover pan tightly with aluminum foil and bake 50-55 minutes. Uncover and bake 10-15 minutes or until center vegetables are soft when poked with a knife.

Remove from oven and crack 8 eggs over top of bake. If scrambled eggs are preferred, beat eggs in a large bowl before pouring on top. Bake for another 5-7 minutes or until eggs have cooked. 

Remove from oven and let set 10-15 minutes. To garnish, sprinkle with fresh herbs, green onions and additional cheese. 
 

Ingredients

Directions

1 1/2 tablespoons extra-virgin olive oil, divided
1 pound (about 1 large) rutabaga, peeled 
1/2 cup yellow onion
1 pound russet potatoes, peeled
1/2 cup parsnip, peeled
3/4 teaspoon sea salt, divided
Freshly ground black pepper, to taste
2 tablespoons minced fresh basil, divided 
2 tablespoons minced fresh oregano, divided 
2 cups shredded Italian cheese blend, divided
1 (6 oz) package Jones Dairy Farm Canadian Bacon
8 eggs 
1 tablespoon chopped herbs
2 tablespoons chopped green onions
Additional cheese, for garnish
 
Preheat oven to 350˚F.

Drizzle bottom of 9x9-inch baking dish with 1/2 tablespoon olive oil. 

Using a mandolin, thinly slice (1/16-inch to 1/8-inch thick) rutabaga, yellow onion, potatoes and parsnip. Arrange half of rutabagas to cover bottom of pan, overlapping slices as needed. Sprinkle with 1/4 teaspoon salt and black pepper. Top with half yellow onions.  Arrange half of potatoes over onions, overlapping slices as needed. Top with all parsnip. Drizzle with 1/2 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt, 1 tablespoon basil, 1 tablespoon oregano, and 1/2 cup cheese. 

Arrange 9 Canadian Bacon slices, in single layer, over vegetables. Cut remaining slice of Canadian Bacon in quarters and place over gaps. Drizzle with 1/2 tablespoon olive oil. Top with remaining rutabagas, yellow onions, oregano and basil. Sprinkle with 1/4 teaspoon salt and black pepper to taste. Arrange remaining potatoes over vegetables and sprinkle with remaining cheese. 

Cover pan tightly with aluminum foil and bake 50-55 minutes. Uncover and bake 10-15 minutes or until center vegetables are soft when poked with a knife.

Remove from oven and crack 8 eggs over top of bake. If scrambled eggs are preferred, beat eggs in a large bowl before pouring on top. Bake for another 5-7 minutes or until eggs have cooked. 

Remove from oven and let set 10-15 minutes. To garnish, sprinkle with fresh herbs, green onions and additional cheese.