Root Vegetable Gratin

7 Reviews
From: EatingWell Magazine November/December 2008

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.

Ingredients 8 servings

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  • 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 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)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl.
  5. Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture.
  6. 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 information

  • Per serving: 285 calories; 13 g fat(5 g sat); 6 g fiber; 33 g carbohydrates; 12 g protein; 115 mcg folate; 24 mg cholesterol; 12 g sugars; 0 g added sugars; 10015 IU vitamin A; 19 mg vitamin C; 311 mg calcium; 2 mg iron; 427 mg sodium; 676 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 high-fat meat, 1 fat

Reviews 7

November 22, 2014
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By: EatingWell User
Has become a tradition for T-day At our CSA a few years ago this recipe was talked about so I tried it. Huge success. Make it the day before to ease up on oven room and to let the favors enhance. Pros: the nutty flavor of the cheese and the beauty of the veggies Cons: Yes, it's work but my hubby helps.
January 16, 2012
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By: EatingWell User
Not my favorite I am a major appreciator of root vegetables. For this recipe I used parsnips, rutabagas, red beets, sweet potatoes and turnips. I really like Gruyere, one of the reasons I chose this recipe, but I think its flavor overwhelmed the vegetables. I made the cheese sauce a bit too thick so it made its own layer on top of the vegetables rather than mixing in, sort of like it's meant to do in pastitsio. I refrigerated the leftovers then peeled off the cheese and topping layer and reheated the vegetables on their own. Everyone liked it better that way. I think we just enjoy root vegetables too much on their own to appreciate them all tarted up. Pros: Love the root vegetables Cons: Too cheesy
December 25, 2010
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By: cgluna1969
Loved it! I made this dish with beets, celeriac, turnips, rutabaga and carrot. I didn't have gruyere cheese so I used 1/2 romano and 1/2 Cabot garlic and herb cheddar. I was delicious! We all loved it and am making it again soon. Best to reheat in oven for left overs, not micro- came out great the next night as well. If you don't have a food processor to slice all the veggies it could be a bit time consuming though. Pros: great way to cook root veggies! Cons: need a food processor
October 03, 2010
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By: nancymann5
This took a lot of prep time, with peeling and cutting (esp. removing core of parsnips!)- but it was well worth it. Everyone at the family Thanksgiving loved it- even my husband, who doesn't care for turnip, beets or thyme! Pros: Cons:
January 11, 2010
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By: EatingWell User
Terrible,terrible, don't bother. Not worth all the work. Pros: Cons:
November 25, 2009
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By: EatingWell User
My husband and I think this dish is fantastic! Crunchy, rich crust with the delicious and colorful vegetables, it works great! Pros: Cons:
November 20, 2009
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By: EatingWell User
I really liked this as did my husband. We did use beets but cooked on the side before adding so that everything didn't turn pink. Gruyere cheese is key, don't sub with something else. Great the first night but doesn't hold up very well as a leftover. Pros: Cons: