Scalloped Beetroot, Parsnip and Potato Gratin
November 25, 2014
So I know Thankgsiving is coming up in the States and I do miss that holiday. Here in Germany we celebrate Erntedankfest though which is kinda similar but with different dishes served. I was looking for a way to incorporate some color into a bland potato gratin. So I came up with this Scalloped Beetroot, Parsnip and Potato Gratin
Well I was lusting for something super hearty yesterday and I still had some root vegetables I needed to cook so I decided to take a twist onto the traditional Potato Gratin and add some beetroot and parsnip. I can’t even describe how delicious it turned out and just look at these colors! I served it with brussel sprouts and salmon. The brussel sprouts really add a nice complementary contrast to the gratin.
- 1 potato, sliced 1/8-inch-thick
- 2 fresh parsnips, sliced 1/8-inch-thick
- 2 fresh beetroot, sliced 1/8-inch-thick
- 2 tbsp light butter, melted
- 1 medium sized onion
- 1 garlic clove
- salt and fresh pepper to taste
- 3 oz (3/4 cup) shredded Cheddar
- 1/2 cup fat free milk (I used soy milk)
- 1/2 cup heavy cream
- 1 tbsp flour
- pinch freshly grated nutmeg
- 1 tsp thyme
- 1 tsp sage
Preheat oven to 425°F.
In a large baking dish/ casserole dish, combine the potato, parsnips and beetroots. In a medium saucepan over medium heat, melt butter. Add diced onion and garlic and cook until the onion turns translucent. Whisk in flour and cook for 1 minute. Whisk in milk, heavy cream, cheddar, nutmeg, thyme, sage, pepper and salt. Bring to a boil over high heat. When it’s starts to bubble and thicken reduce heat and simmer for 5 minutes, stirring frequently. Spread mixture over the vegetables. Bake for 45 min, or until the veggies are tender.