Root Vegetable Gratin
Root Vegetable Gratin packs all the flavor and comfort of a classic casserole into a lighter dish starring seasonal winter veggies. Slice parsnips, sweet potatoes and beets into thin rounds, then bake them in a garlicky cheese sauce with a crunchy breadcrumb topping.
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
- 1 pound parsnips, peeled
- 1 pound sweet potatoes, peeled
- 1 pound red beets, peeled
- ¼ cup olive oil, divided
- 2 ½ teaspoons salt, divided
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- ½ teaspoon black pepper
- ½ cup Swiss cheese, grated
- ⅓ cup Panko breadcrumbs
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside
- Slice parsnips, sweet potatoes and beets into thin rounds with a knife or mandoline. Place each vegetable in a separate small bowl and toss each with 1 teaspoon oil and ⅓ teaspoon salt. Arrange vegetables on prepared baking sheet, keeping them separated, and roast for 15 minutes.
- While vegetables roast, prepare the sauce. In a medium saucepan over medium heat, whisk together 2 tablespoons oil and flour. Cook while whisking for 1 to 2 minutes. Add the milk, garlic, sage, remaining 1 ½ teaspoon salt and pepper. Cook while whisking until sauce has thickened slightly, about 4 to 5 minutes. Remove from heat and whisk in the Swiss cheese until smooth. Set aside.
- Return cooked vegetables to the three separate bowls used in step 2 and toss each with about a third of the sauce. Arrange the vegetables in the prepared baking dish in rows, beginning with the parsnips, then sweet potatoes, then beets.
- In a small bowl, whisk together the breadcrumbs, Parmesan and remaining tablespoon oil. Sprinkle breadcrumb mixture over the vegetables and bake for 45 minutes to 1 hour, or until golden brown. Serve warm.
Nutrition Information
Calories: 363|Sugar: 18g|Sodium: 1194mg|Fat: 17g|Saturated fat: 6g|Carbohydrates: 43g|Fiber: 7g|Protein: 11g|Cholesterol: 23mg|
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