I can’t believe John Grayson was the size of a turnip just 6 weeks ago! Time is flying by especially since I am 23 weeks now and he is supposed to be the size of a large grapefruit. But when he was the size of a turnip it got me thinking…
Have I ever actually eaten a turnip? I mean yes I love to eat food and will pretty much try anything. But unless it was mixed in with something and I didn’t know it, I could not for the life of me think of what they tasted like! Which meant it was time for a trip to the winter farmers market downtown. And once I got there all I could think about were grabbing up a ton of root vegetables. I got carrots, potatoes, turnips, beets, parsnips, celery root…did I go overboard? Why yes I did.
Once I got home I sat there staring at my goodies. I couldn’t think of what I wanted to make. I mean it’s cold out so there is always winter vegetable soup, but I wanted something that also screamed comfort. What about a gratin…gooey cheesy goodness is all I have to say. Even the taste tester asked what all was in it? When I told him he laughed and his response was I don’t even know what half of those things look like but it tastes really good. And hey that works for me!
Root Vegetable Gratin
- 6 1/2 cups of your favorite root vegetables parsnips, golden beets, turnips, carrots, Yukon gold potatoes
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup whole milk
- 1/2 cup cream
- 1 1/2 cups gruyere
- 1/8 cup Parmesan cheese
- 1/4 cup panko bread crumbs
- 2 teaspoons dried sage
- Fresh thyme optional
- Preheat oven to 400 degrees.
- Peel your vegetables and take off any tops (like the carrots, beets, parsnips or turnips). Slice the vegetables into thin slices.
- In a sauce pan melt 2 Tbsp. butter over low/medium heat. Add the flour and whisk until it is lightly brown, about 2 minutes. Slowly whisk in milk and cream. Cook until it thickens, about 4-6 minutes. Stir in gruyere cheese until smooth.
- Coat a greased baking dish with a thin layer of the sauce. Then add a layer of vegetables (use a combination). Repeat with a layer of sauce then vegetables until you have used all of the vegetables and sauce.
- Combine the panko, Parmesan, and sage in a little bowl. Sprinkle the mixture over the vegetables.
- Cover with foil and bake for 50 minutes. Remove foil and bake for 8-10 more minutes until golden brown. Let stand for 5 minutes before serving. Garnish with fresh thyme.
did you make this recipe?
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Comments & Reviews
Christine @ Cooking with Cakes says
Lauren you’re gonna be a mama before we know it!! So glad you are sharing this time with everyone, it’s so exciting!! this recipe looks delish, I love the addition of the panko crumbs to add that extra crunch.
Ya I originally tried breadcrumbs but changed to panko for that crunch I was striving for!
Sophia @ NY Foodgasm says
Sounds delicious, I really wish I had some now, mmmmmm creamy!
Me too! Warmth and comfort all in this dish!
Jessica @ Jessiker Bakes says
I had gratin once…I CAN’T wait to have it again!! Looks so good!
You will love it Jessica! It’s a nice twist on a classic gratin instead of using just potatoes.