Root Vegetable Gratin
Featured in the Honolulu Star-Advertiser on December 17, 2014.
Ingredients:
Directions:
- Preheat oven to 400°F.
- Coat a 9x13-inch baking dish with cooking spray.
- Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes.
- Drain.
- Heat 1 tablespoon oil in a medium saucepan over medium heat.
- Add shallots and cook, stirring occasionally, until light brown, 3-4 minutes.
- Add 1 cup milk and bring to a simmer.
- 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.
- Remove from heat.
- Stir in 1/2 cup cheese, thyme, salt and pepper.
- Combine breadcrumbs, the remaining 1/2 cup cheese and 1 tablespoon oil in a bowl.
- Layer vegetable slices in prepared baking dish.
- Pour cheese sauce over top and top with breadcrumb mixture.
- Bake until bubbling and top is golden brown, 30-40 minutes.
- 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
