Root Vegetable Gratin

Eating Well

Ready in: 75 minutes
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8
Very Popular

Ingredients

  • 3 tablespoons all-purpose flour
    Baking
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
    Produce;Spices and Seasonings
  • 1 1/2 cups finely shredded Gruyère cheese, divided
    Cheese
  • 1 1/3 cups low-fat milk, divided
    Milk, Eggs, Other Dairy
  • 3 tablespoons extra-virgin olive oil, divided
    Oil, Vinegar, Salad Dressing
  • 1/4 teaspoon freshly ground pepper
    Spices and Seasonings
  • 3 pounds assorted root vegetables, peeled (see Tip) and cut into 1/8-inch-thick slices
    Produce
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 1 cup thinly sliced shallots
    Produce
  • 1 cup fresh whole-wheat breadcrumbs, (see Tip)
    Pasta and Rice

Steps

  • Preheat oven to 400F. Coat a 9-by-13-inch baking dish with cooking spray.If using parsnips, quarter lengthwise and remove the woody core before cutting into 1/8-inch thick slices. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes.
  • Drain.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat.
  • Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes.
  • Add 1 cup milk and bring to a simmer.
  • Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes.
  • Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper.
  • Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl.Layer the vegetable slices in the prepared baking dish.
  • Pour the cheese sauce over the top and top with the breadcrumb mixture.
  • Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes.
  • Let cool for 10 minutes before serving.

Nutrition

  • Calories: 346.07  cal  (17.3%)
  • Fat: 14.64  g  (22.52%)
  • Saturated Fat: 5.75  g  (35.93%)
  • Carbohydrates: 46.06  g  (15.35%)
  • Sugar: 10.86  g  (12.06%)
  • Cholesterol: 29.19  mg  (9.73%)
  • Sodium: 335.22  mg  (14.57%)
  • Protein: 12.47  g  (24.94%)
  • Manganese: 1.0  mg  (50.21%)
  • Vitamin K: 42.26  µg  (40.25%)
  • Vitamin C: 33.12  mg  (40.14%)
  • Fiber: 9.94  g  (39.75%)
  • Calcium: 365.47  mg  (36.55%)
  • Phosphorus: 312.69  mg  (31.27%)
  • Folate: 124.38  µg  (31.1%)
  • Vitamin E: 3.36  mg  (22.43%)
  • Potassium: 730.34  mg  (20.87%)
  • Magnesium: 64.96  mg  (16.24%)
  • Zinc: 2.18  mg  (14.5%)
  • Vitamin B2: 0.25  mg  (14.43%)
  • Vitamin B1: 0.2  mg  (13.27%)
  • Vitamin B5: 1.32  mg  (13.22%)
  • Iron: 2.34  mg  (12.99%)
  • Selenium: 8.92  µg  (12.74%)
  • Copper: 0.23  mg  (11.35%)
  • Vitamin B6: 0.2  mg  (9.82%)
  • Vitamin B12: 0.58  µg  (9.68%)
  • Vitamin B3: 1.44  mg  (7.19%)
  • Vitamin A: 353.69  IU  (7.07%)
  • Vitamin D: 0.62  µg  (4.14%)

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