A creamy root vegetable gratin is the perfect side dish for a holiday meal. Often made with potatoes, gratin or au gratin dishes can be made with any root vegetable or even Brussels sprouts (read on). Start with thinly sliced, peeled root vegetables, use a mandolin if you have one or just a sharp knife. There are two basic approaches (and probably many more) to making a gratin. For a smooth creamy sauce start with a basic béchamel – equal parts butter and flour, gently whisked with milk. For a more laid back approach, rub a gratin dish with garlic and butter, then layer the pan with vegetables, milk or cream, cheese, and more butter. Bake until brown and bubbling at the edges. Gratins can be topped with cheese, breadcrumbs, or a combination of both. Try extra sharp cheddar, Gruyére, or comte cheese. Most winter produce is great for a gratin. If you want to branch out from potatoes, try turnips, beets, carrots, radish, celeriac, rutabaga, or winter squash.
Root Vegetable Gratin – mix any combination of root vegetables
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