Root Vegetable Au Gratin

In my family, Potato Au Gratin is a holiday tradition. I peel the potatoes and my mom throws together this cheesy, creamy, delicious side. Everyone loves it so much, that she usually makes two, one for dinner and one for leftovers.

In the last few weeks, I'd seen a couple of recipes for Root Vegetable Au Gratin and thought, I wonder how my mom's recipe would fair with turnips and rutabagas instead of potatoes. Let me tell you, nothing compares to the original, but this is a close second. If you try this at home, make sure you layer a few sweet potatoes near the top. With the cheese and the bread crumbs, they are simply heaven. This side dish also doubles as a super great vegetarian meal.

Root Vegetable Au Gratin (inspired by Joy of Cooking Creamed Potato Casserole)

Serves 4-6

• 1 large potato
• 1 large sweet potato
• 1 large carrot
• 1 large parsnip
• 1 medium turnip
• 1 medium rutabaga
• 1 1/2 cups milk
• 4 1/2 Tablespoons butter
• 4 1/2 Tablespoons flour
• 1 cup of shredded cheddar cheese
• 2 Tablespoons panko bread crumbs

Directions

Peel vegetables and trim the ends off of the carrot and parsnip. 

Place vegetables in the boiling water and simmer, covered, for 30 minutes. Remove vegetables from heat and drain. Place vegetables in the fridge for 5 minutes to cool. 

Preheat oven to 400 degrees. While the vegetables are cooling, melt butter in a small pot over low heat. Add flour and stir until thick and creamy. Add milk and continue stirring until the roux starts to thicken.

Remove vegetables from fridge and slice into small pieces. Layer half of the vegetables alternatively in a 1 1/2 quart baking dish. Pour half of the sauce over the vegetables and top with 1/2 cup shredded cheddar cheese. Repeat layering until dish is full. Top with bread crumbs.

Cover and place in the oven for 15 minutes. Remove cover and bake for another 20 minutes or until vegetables are fork tender and cheese is bubbly and starting to brown.

Remove from oven, let cool for 5 minutes and serve!