Root Vegetable Au Gratin

Total Time:
2 hr 10 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 40 min

Yield:
4 servings
Level:
Easy

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.


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    Recipe courtesy of Food Network Kitchen