Root Vegetable Gratin

Ken Burris
  • Yield: servings


3pounds assorted root vegetables, peeled and cut into 1/8-inch-thick-slices
3tablespoons extra-virgin olive oil
1cup thinly sliced shallots
1 1/3cups low-fat milk
3tablespoons all-purpose flour
1 1/2cups finely shredded Gruyere cheese
1tablespoon chopped fresh thyme or 1 teaspoon dried
1/2teaspoon salt
1/4teaspoon freshly ground pepper
1cup 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.

Nutritional Info *per serving

  • Calories 285
  • Fat 13g
  • Cholesterol 24mg
  • Sodium 350mg
  • Potassium 676mg
  • Carbohydrate 33g
  • Fiber 6g
  • Protein 12g