| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 694 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 16 g |
| Sugar | 9 g |
| Protein | 31 g |
| Cholesterol | 49 mg |
| Sodium | 978 mg |
Reviews
I probably won’t make this dish again, but if you want to try it I recommend using more milk than suggested so that the cheese sauce is pourable over the vegetables and coats them. Mine was more like a custard consistency and just sat on top of my vegetables. Also I would use more salt and pepper to add flavor.