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Root Vegetable Gratin Recipe
Becky Rosenthal

Root Vegetable Gratin Recipe

A healthier version of potato au gratin using root vegetables and gluten free flour.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Holiday
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes, peeled and sliced 1/4” thick
  • 2 russet potatoes, peeled and sliced 1/4” thick
  • 1 rutabaga, celery root, or turnip peeled and sliced 1/4 “ thick
  • 1/3 cup gluten free flour*
  • 1/2 cup Parmesan cheese, shredded
  • 1 1/2 cups gruyere cheese, shredded
  • 2 cups half and half
  • 1 Thai chili, minced, or 2 teaspoons Red Chile flakes
  • 3 garlic cloves, minced
  • 1/2 cup scallions, chopped
  • 1 teaspoon fresh herbs like rosemary and thyme, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Method
 

  1. Preheat oven to 375.
  2. Use a food processor to thinly slice up the potatoes and root vegetables.
  3. In a small sauce pan combine the half and half, scallions, garlic, chilies and herbs. Bring to a simmer. Add salt and pepper. Set aside.
  4. Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1 tablespoon of gluten free flour. Add a layer of cheese. Pour some of the half and half mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, root vegetables, flour and half and half have been used. Top vegetables with remaining grated cheese.
  5. Cover pan with aluminum foil and bake in over for 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.

Notes

The gluten free flour in this recipe helps the gratin set and stick together.  Gluten free flour and all purpose flour may be used here interchangeably.