Root Vegetable Gratin
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 694
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 81
- Dietary Fiber
- 16
- Sugar
- 9
- Protein
- 31
- Cholesterol
- 49
- Sodium
- 978
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
3 pounds assorted root vegetables, peeled (see Tip) and cut into 1/8-inch-thick slices
3 tablespoons extra-virgin olive oil, divided
1 cup thinly sliced shallots
1 1/3 cups low-fat milk, divided
3 tablespoons all-purpose flour
1 1/2 cups finely shredded Gruyere cheese, divided
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup fresh whole-wheat breadcrumbs, (see Tip)
Directions
- Preheat oven to 400 degrees F. 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.
- Tips: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
- To make fresh breadcrumbs, trim crusts from country-style whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup crumbs.
- Nutrition:
- Per serving: 276 calories; 13 g fat (5 g sat, 6 g mono); 25 mg cholesterol; 30 g carbohydrates; 12 g protein; 6 g fiber; 357 mg sodium; 604 mg potassium.