Root Vegetable Gratin
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)
- Salt
- freshly ground pepper
- ½teaspoon fresh thyme leaves
- ¾cup grated Gruyère cheese (3 ounces)
- 1½cups low-fat milk (1 or 2 percent)
Nutritional analysis per serving (4 servings)
256 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 9 grams dietary fiber; 13 grams sugars; 12 grams protein; 660 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Butter a 2-quart gratin or baking dish. Place the sliced vegetables in a large bowl, and season generously with salt and pepper. Add the thyme, and toss together.
- Step 2
Arrange the vegetables in the gratin dish. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
- Step 3
Add the cheese, and stir in carefully to incorporate. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed. Remove from the heat and serve, or allow to settle and serve warm. (You can make this several hours ahead of serving, and reheat in a medium oven.)
- If the rutabagas are very large, cut them in half and slice in half-moons; slice the turnips and kohlrabi into rounds; quarter and core the parsnips, then slice them.
Private Notes
Comments
I didn't get a cheesy crust at all -- I ended up with delicious vegetables with stringy, tough cheese throughout. Any ideas as to what I might have done wrong? Much appreciated!!
The instruction to use low fat milk is no good - separated into a goopy mess. Will probably try again with proper heavy cream. Acidic root vegetables and 2% milk are not a fit.
I confess I used cream.
I made this exactly as written and it turned out great. Thanks much!
Made this dish exactly as written and it turned out great! Thanks much!
I made this because I ordered a produce box that came with a bunch of kohlrabi & had no idea what to do with it. The recipe came out okay—I drained some excess liquid at the end of the cooking time, & let the juices settle before slicing. Instead of gruyère, I used mozzarella & parmesan since those are what I had in the fridge. The recipe was tender, not buttery, kind of lame, but a good use of random vegetables. I’d recommend this to anyone in my predicament.
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