Root Vegetable Au Gratin Recipe

Name: Root Vegetable Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 2 1/2 cups milk; 1 teaspoon fresh thyme leaves; 2 tablespoons butter; 1 tablespoon canola oil; 1 tablespoon minced garlic; 1/4 cup flour; 1 cup grated Cheddar; 1/4 teaspoon pumpkin pie spice; Salt and freshly ground black pepper; 5 large carrots, peeled, sliced on the bias 1/4-inch thick; 5 parsnips, peeled, sliced on the bias 1/4-inch thick; 1 cup breadcrumbs; 1/4 cup grated Parmesan; 2 tablespoons chopped fresh parsley

Servings: persons

Nonstick cooking spray
2 1/2 cups milk
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup flour
1 cup grated Cheddar
1/4 teaspoon pumpkin pie spice
Salt and freshly ground black pepper
5 large carrots, peeled, sliced on the bias 1/4-inch thick
5 parsnips, peeled, sliced on the bias 1/4-inch thick
1 cup breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley

1
Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
2
In a small pot, heat the milk with the thyme over medium-low heat until hot.
3
In a medium saucepan over medium heat, melt the butter with the canola oil.
4
Add the garlic and cook 1 minute.
5
Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes.
6
Slowly whisk in the hot milk.
7
Bring the mixture to a simmer and cook until very thick.
8
Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
9
Coat the bottom of the prepared baking dish with a thin layer of the sauce.
10
Place one layer of carrots slightly overlapping in the bottom of the baking dish.
11
Top with an overlapping layer of the parsnips.
12
Pour a third of the sauce over top.
13
Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
14
In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste.
15
Evenly sprinkle over the top of the gratin.
16
Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours.
17
If the top begins to brown too quickly, cover with foil.
18
Let rest for 10 minute before serving.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick cooking spray, 2 1/2 cups milk, 1 teaspoon fresh thyme leaves, 2 tablespoons butter, and more.

Yes, Root Vegetable Au Gratin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Root Vegetable Au Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions