Try this Root Vegetable Gratin recipe, or contribute your own.
Suggest a better descriptionPreheat oven 350 with 2 racks centered.
Cover and bring a large saucepan of water to a boil over high heat. Slice each vegetable crosswise very thinly.
Working in batches, transfer vegetables to boiling water to cook, just until softened., but not falling apart. (2-3 minutes)
Using a slotted spoon, transfer vegetables to a colander, and place under cold running water.
Shake Colander well and transfer blanched vegetable to a baking sheet or piece of waxed paper..
Continue with batches until all vegetables are blanched. Set aside to cool.
BECHAMEL SAUCE:
In a medium skillet melt butter over medium-low. Sprinkle flour over butter and whisk until flour is cooked and well combined, about 2 minutes. Whisking, pour in the hot milk. Contiue to whisk until sauce is well combined and thickened, 3-4 minutes. Whisk in cheddar, thyme, salt and pepper, until cheese melts. Remove sauce from heat.
Butter sides and bottom of a 6"spring form pan. Layer vegetables in concentric circles covering bottom of the pan. Every 2 to 3 layers, press firmly with fingers to even out layers. ( Vegetable rounds do not have to be perfectly overlapping or spaced)
Spread 3-4 Tbsp. bechamel over vegetables, salt and pepper
Continue layering and spreading sauce until vegetables are a few layers over rim of pan.
Sprinkle remaining grated cheese over top. (Completed gratin may be covered with plastic wrap at this stage and refrigerated up to 4 hours. Remove plastic wrap before continuing.)
While gratin is cooking combine breadcrumbs, melted butter and thyme in a medium bowl. Arrange breadcrumbs in an even layer on a baking sheet. Toast in oven until golden, about 5 minutes. Set aside to use as garnish on gratin sides.
To serve: Let sit at room temperature about 5 minutes. Run a knife around inside of gratin. Open pan, remove sides, and using a large spatula, transfer to a serving platter. Press breadcrumb mixture around sides of gratin. Arrange thyme sprigs. Cut into wedges to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 18 | ||
Calories from Fat: 9 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 9.4mg | 0 % | |
Potassium 6.3mg | 0 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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