Root Vegetable Gratin
Enjoy the simplicity and deliciousness of this Mixed Root Veggie Gratin. Serve it as a warming side dish or as an earthy main course during these cold Winter evenings!
Ingredients
- 16 oz Mixed root vegetables (like potatoes, carrots, beetroot, parsnips) thinly sliced
- 1 1/2 cups Low-fat milk or unsweetened almond or soy milk
- 2 cloves Garlic minced
- 1 small Onion thinly sliced
- 1/2 cup Parmesan cheese grated
- 1/2 cup Light Gouda cheese grated
- Salt to taste
- Pepper to taste
- 2 tsp Fresh thyme or rosemary
- Cooking spray or a small amount of olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
- Thinly slice the root vegetables using a mandoline or sharp knife for even cooking.
- Arrange a layer of vegetable slices in the dish, then top with some minced garlic, onion, salt, pepper, and herbs. Repeat the layers until all vegetables are used.
- In a bowl, mix the milk with half of the Parmesan and Gouda cheeses. Pour this mixture over the layered vegetables, ensuring it seeps in between the layers.
- Sprinkle the remaining cheese on top for a flavorful crust.
- Cover with foil and bake for about 40 minutes. Remove the foil and continue to bake for another 20-30 minutes, or until the top is golden and the vegetables are tender.
- Allow it to cool slightly before serving to help the gratin set and make it easier to cut. Enjoy!
Nutrition
Nutrition Facts
Root Vegetable Gratin
Amount per Serving
Calories
278
% Daily Value*
Fat
12
g
18
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
3
g
Cholesterol
47
mg
16
%
Sodium
540
mg
23
%
Potassium
608
mg
17
%
Carbohydrates
23
g
8
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
17
g
34
%
Vitamin A
16573
IU
331
%
Vitamin C
6
mg
7
%
Calcium
511
mg
51
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!