Cheesy Root Veggie Gratin
Cheesy Root Veggie Gratin
ingredients
- 2 cups thinly sliced potatoes (Yukon Gold or russet)
- 1 cup thinly sliced parsnips
- 1 cup thinly sliced carrots
- 2 cups soy milk
- 1 cup grated Gruyère cheese
- 1 cup grated sharp cheddar cheese
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- ½ cup breadcrumbs
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a saucepan, heat olive oil over medium heat.
- 3.
Add minced garlic and sauté until fragrant.
- 4.
Sprinkle flour over the garlic and stir, cooking for about 1 minute.
- 5.
Gradually whisk in soy milk until smooth; simmer until thickened (about 5 minutes).
- 6.
Stir in Gruyère and cheddar cheeses until melted.
- 7.
Season with thyme, salt, and pepper.
- 8.
In a greased baking dish, layer the potatoes, parsnips, and carrots, smoothing each layer.
- 9.
Pour the cheese sauce evenly over the layered vegetables.
- 10.
In a small bowl, mix breadcrumbs with a drizzle of olive oil, then sprinkle over the gratin.
- 11.
Bake for 45-50 minutes until bubbly and the top is golden brown.
- 12.
Let cool for 10 minutes before serving, garnished with extra thyme if desired.
