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Root Vegetable Gratin

Featured in the Honolulu Star-Advertiser on December 17, 2014.

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Ingredients:

ROOT VEGETABLE GRATIN

  • 3 pounds assorted root vegetables, peeled and cut into 1/8-inch-thick slices
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup thinly sliced shallots
  • 1 1/3 cups low-fat milk, divided
  • 3 tablespoons flour
  • 1 cups finely shredded Gruyère cheese, divided
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup fresh whole-wheat breadcrumbs

Directions:

  1. Preheat oven to 400°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes.
  4. Drain.
  5. Heat 1 tablespoon oil in a medium saucepan over medium heat.
  6. Add shallots and cook, stirring occasionally, until light brown, 3-4 minutes.
  7. Add 1 cup milk and bring to a simmer.
  8. Combine flour and the remaining 1/3 cup milk in a bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until sauce bubbles and thickens, 1-2 minutes.
  9. Remove from heat.
  10. Stir in 1/2 cup cheese, thyme, salt and pepper.
  11. Combine breadcrumbs, the remaining 1/2 cup cheese and 1 tablespoon oil in a bowl.
  12. Layer vegetable slices in prepared baking dish.
  13. Pour cheese sauce over top and top with breadcrumb mixture.
  14. Bake until bubbling and top is golden brown, 30-40 minutes.
  15. Let cool for 10 minutes before serving.

Makes 8 servings.

Approximate Nutrient Analysis per serving (based on carrots, yam, and beets):
220 calories, 9 g fat, 3.5 g saturated fat, 20 mg cholesterol, 350 mg sodium, 28 g carbohydrate, 5 g fiber, 12 g sugar, 9 g protein

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