Potato, Turnip and Carrot Gratin in an Herb Bechemel
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 247.2
- Total Fat: 10.0 g
- Cholesterol: 31.8 mg
- Sodium: 138.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.5 g
- Protein: 10.9 g
View full nutritional breakdown of Potato, Turnip and Carrot Gratin in an Herb Bechemel calories by ingredient
Introduction
Mollie Katzen's recipe for a winter root vegetable gratin. Yum!!Don't be afraid of the total time it takes, as you can spend 1 hour of it relaxing!
This is a fantastic Thanksgiving side dish! Mollie Katzen's recipe for a winter root vegetable gratin. Yum!!
Don't be afraid of the total time it takes, as you can spend 1 hour of it relaxing!
This is a fantastic Thanksgiving side dish!
Number of Servings: 3
Ingredients
-
Bechemel:
1 tbsp butter
2 cloves garlic, minced
1tsp each dried thyme and oregano
1 bay leaf
1 cup milk (1% used in info), microwaved for 1 minute
Salt and Pepper to taste
Gratin:
1/3 lb yukon gold potatoes, unpeeled
1 medium turnip, peeled (about 3" diameter)
1/4 lb carrots, peeled
1/2 cup shallots, small dice
Topping:
2 oz. shredded swiss cheese
Directions
Preheat the oven to 350 F
To Make the Bechemel Sauce:
Melt the butter in a small saucepan over medium heat. Add the butter and dried herbs, and cook for a few minutes. When it's fragrant, whisk in the flour. Whisk until it's fully mixed and there are no lumps.
Whisk in the milk, add the bay leaf, and reduce the heat to low. Let the sauce heat for 5-8 minutes, or until thickened.
For the Gratin:
Slice all of the vegetables thinly (1/8") with a knife or mandoline.
Layer the vegetables in a 1-qt. casserole dish. I put them in the order of Turnips on the bottom, then potatoes, then shallots, then carrots. (The key is to have the bigger veggies at the bottom so that you can easily slice and serve the finished dish)
Pour the thickened bechemel over the vegetables, and wiggle the dish to help the sauce settle into the spaces. It won't sink completely until it's in the oven though.
Cover the dish with foil and bake at 350 for 50-60 minutes.
Remove the foil and sprinkle the swiss cheese over the top of the casserole. Put it back in the oven, and turn the broiler on. Let the dish broil until the cheese is bubbly.
Remove from the oven and let cool for at least 10 minutes to let the casserole set.
Serve with roasted chicken, low-fat sausages, pork chops, or your Thanksgiving meal!
Number of Servings: 3
Recipe submitted by SparkPeople user BTVMADS.
To Make the Bechemel Sauce:
Melt the butter in a small saucepan over medium heat. Add the butter and dried herbs, and cook for a few minutes. When it's fragrant, whisk in the flour. Whisk until it's fully mixed and there are no lumps.
Whisk in the milk, add the bay leaf, and reduce the heat to low. Let the sauce heat for 5-8 minutes, or until thickened.
For the Gratin:
Slice all of the vegetables thinly (1/8") with a knife or mandoline.
Layer the vegetables in a 1-qt. casserole dish. I put them in the order of Turnips on the bottom, then potatoes, then shallots, then carrots. (The key is to have the bigger veggies at the bottom so that you can easily slice and serve the finished dish)
Pour the thickened bechemel over the vegetables, and wiggle the dish to help the sauce settle into the spaces. It won't sink completely until it's in the oven though.
Cover the dish with foil and bake at 350 for 50-60 minutes.
Remove the foil and sprinkle the swiss cheese over the top of the casserole. Put it back in the oven, and turn the broiler on. Let the dish broil until the cheese is bubbly.
Remove from the oven and let cool for at least 10 minutes to let the casserole set.
Serve with roasted chicken, low-fat sausages, pork chops, or your Thanksgiving meal!
Number of Servings: 3
Recipe submitted by SparkPeople user BTVMADS.