Root Vegetable Gratin

  • Yield servings

The gratin is defined by the sweet, earthy taste of the roots balanced with the creamy, almost nutty Gruyere cheese. Serve with warm garlic bread and a salad. For a more substantial variation, crack some whole eggs on top of the gratin to bake for the last 10 minutes or so.

Ken Burris


3 pounds assorted root vegetables, peeled and cut into 1/8-inch-thick-slices
3 tablespoons extra-virgin olive oil
1 cup thinly sliced shallots
1 1/3 cups low-fat milk
3 tablespoons all-purpose flour
1 1/2 cups finely shredded Gruyere cheese
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


  1. Preheat oven to 400F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. If using parsnips, quarter lengthwise and remove the woody core before cutting in 1/8-inch think 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 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 is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.
Recipe used with permission from EatingWell Fast & Flavorful Meatless Meals by Jessie Price & The EatingWell Test Kitchen. (c) Eating Well Inc.