Root Vegetable Au Gratin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 704
- Total Fat
- 35
- Saturated Fat
- 15
- Carbohydrates
- 75
- Dietary Fiber
- 13
- Sugar
- 22
- Protein
- 24
- Cholesterol
- 70
- Sodium
- 1184
- Total: 2 hr 10 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 1 hr 40 min
Ingredients
Nonstick cooking spray
2 1/2 cups milk
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup flour
1 cup grated Cheddar
1/4 teaspoon pumpkin pie spice
Salt and freshly ground black pepper
5 large carrots, peeled, sliced on the bias 1/4-inch thick
5 parsnips, peeled, sliced on the bias 1/4-inch thick
1 cup breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Directions
- Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
- In a small pot, heat the milk with the thyme over medium-low heat until hot.
- In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
- Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
- In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
- Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.