Root Vegetable Gratin
Ingredients
| 8 cups sliced root vegetables (rutabaga, parsnip, turnip, Yukon gold potatoes, carrots) slice potatoes thicker as they will cook faster. | ||
| 6 cups water | ||
| cooking spray | ||
| 1 cup mil | ||
| 1/3 cup chicken broth | ||
| 2 tbs flour | ||
| kosher salt and black pepper to taste | ||
| 1 cup Gouda cheese, shredded | ||
| 2 tbs butter | ||
| 1/4 cup panko bread crumbs1/4 cup panko bread crumbs |
- Preheat oven to 400 degrees.
- Combine the sliced root vegetables and water in a large sauce pan and bring to a boil.
- Reduce heat and simmer for 7-10 minutes or until almost tender.
- Drain and let stand for 5 minutes.
- Arrange vegetables in a 9×13 baking pan coated with cooing spray.
- Combine the milk, broth, flour, salt and pepper in a saucepan over medium high heat and bring to a simmer.
- Cook for 4-5 minutes, stirring constantly until thickened.
- Remove from heat, add the cheese and stir until smooth.
- Pour evenly over the vegetables.
- Melt butter in a medium skillet over medium high heat.
- Add the panko and toast for about 2 minutes, stirring constantly.
- Sprinkle bread crumb mixture evenly over the cheese mixture and bake at 400 degrees for 20-25 minutes or until bubbly and golden.
- Let stand for 5 minutes before serving.
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