Description
Root Vegetable Au Gratin is a colorful and comforting dish that elevates the classic gratin experience with a vibrant blend of Yukon gold potatoes, sweet potatoes, and beets. This creamy casserole is perfect for gatherings or cozy weeknight dinners, showcasing a delightful combination of flavors that everyone will adore. Topped with a rich layer of sharp cheddar and parmesan cheese, this dish is not only visually stunning but also packed with nutrition.
Ingredients
Scale
- 2 large Yukon potatoes
- 2 medium sweet potatoes
- 2 medium beets
- 1 onion
- 1/4 cup butter
- 1/4 cup flour
- 1 tbsp dijon mustard
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 1/2 cup parmesan cheese (grated)
Instructions
- Preheat your oven to 350Β°F (175Β°C).
- Peel and thinly slice the Yukon potatoes, sweet potatoes, beets, and onion.
- In a medium pot, melt the butter over medium heat. Stir in the flour and cook until lightly golden.
- Gradually add the milk while stirring until thickened. Mix in the cheddar cheese and dijon mustard until melted.
- In a baking dish, layer sliced onions at the bottom followed by the sliced root vegetables vertically.
- Pour the cheese sauce evenly over the layered vegetables and sprinkle grated parmesan on top.
- Cover with foil and bake for 30 minutes, then remove foil and bake an additional 20β30 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: For even cooking, ensure all vegetables are sliced uniformly. Feel free to customize by adding other root vegetables like parsnips or carrots. Allow the gratin to rest for about 5β10 minutes after baking for easier serving.