The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.
- 3 pounds assorted root vegetables, peeled (see Ingredient Note) 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 Gruyère 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)
Preheat oven to 400 degrees F. Coat a 9 x 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.
Ingredient Note: 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.
Tip: 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
276 calories; 13g total fat; 5g total saturated fat; 25mg cholesterol; 357mg sodium; 30g carbohydrates; 6g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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