Root Vegetable Au Gratin

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We really like carrots and parsnips. Normally, I do not try too many of her recipes as I like to make from scratch and avoid a lot of preservatives and colorants. This one was from scratch, so we went for it.

The flavor was good and I didn't mind the pumpkin pie spice. One thing I did notice though was that there is no way she used an entire cup of bread crumbs in the video. There was just too much bread crumbs trying to use it all, so we left some off.

Not sure I would use cheddar again as it was a bit stringy and wanted to separate in the dish.

We also cut up chunks of ham into the dish to make it a one dish meal. We will cut the recipe in half for next time as it was HUGE!

We will be trying this dish again with a few tweaks and a different cheese that melts well.

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I was not impressed with this dish. My husband did not like it either. Didn't really care for the sweet flavor. I liked the topping. Getting ready to try a different recipe, Honey Mustard pork cutlets, Rachel Ray. Looks and sounds good will let you know if I liked it or not.

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Loved it! My two year old is the pickiest eater ever but he actually finished his whole plate! Impressed with the pumpkin spice flavor! Will def make again!

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This recipe was so tasty and hearty. I cut the recipe in half, but I felt like that didn't really give me enough sauce. I think if I dide that again, I would go ahead and make the full recipe sauce and just use what I need and toss the rest if it's too much. I couldn't find parsnips so I used a rutabega, which was actually pretty good. I thought all the flavors meshed well and I will definitely be making this recipe again.

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This was really great! While I love parsnips, my husband and son aren't so impressed so I confess to using white potatoes in place of parsnips. Also, I used just 2 cups of 2% milk and about 1/4 tsp freshly grated nutmeg instead of pumpkin pie spice (which I don't keep on hand. These substitutions all worked well and nicely complemented the pan-fried ham steaks we had alongside. I'll likely prepare this again. It'd be great on a Fall or winter holiday table.

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I typically do not like Sandra Lee's recipes because there are too many short cuts and processed foods. BUT, this particular one was a "from scratch" recipe. I made this and it was wonderful. My husband, who claims to hate parsnips, ate almost the entire casserole by himself. I used fat free half and half as I didn't have any milk, and it came out great. Would be great for Thanksgiving. I did not use the pumpkin pie spice, since it's not a flavor I like.