Root Vegetable Gratin


  • 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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