Winter Vegetable Gratin
10 ingredients
3 steps
Ingredients
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1 pinch ground nutmeg
- 1 1/4 lb potatoes, peeled and thinly sliced
- 1/2 lb carrots, peeled and thinly sliced
- 1 lb rutabaga, peeled and thinly sliced
- 1 lb sweet potato, peeled and thinly sliced
- 1/3 cup breadcrumbs
- 2 oz Parmesan cheese, grated
Directions
-
1Preheat oven to 400°F. Grease a large baking dish. For the bechamel sauce, melt butter in a medium saucepan. Add flour and cook, stirring, for 1 min, or until lightly toasted. Gradually whisk in milk then cook, stirring, until sauce boils and thickens. Add nutmeg and season. Set aside.
-
2Layer potato slices in prepared dish then pour 1/3 of bechamel over top. Repeat with carrots and another 1/3 of bechamel then rutabaga and final 1/3 of bechamel. Top with a layer of sweet potatoes. Cover dish with foil and bake for 1 hour 30 mins, or until vegetables are tender.
-
3Combine breadcrumbs and cheese. Sprinkle over vegetables then return to oven, uncovered, for 20 mins, or until top is browned. Let cool for 10 mins before serving.
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