Root Vegetable Gratin
By Joe
Source: Bon Appétit — Alison Roman, Root Vegetable Gratin.
A root vegetable gratin recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 400°. Butter one shallow 2-qt. Baking dish. Melt Butter in a (2 Tbsp) mid-sized skillet over a medium-high flame. Add breadcrumbs; cook, mixing often, till a deep gold, 5–7 minutes. Move to a little bowl and toss with ½ cup Parmesan and Thyme leaves (1 Tbsp); add salt and pepper till it tastes right and keep to one side. Bring cream, broth, thyme sprigs, and leftover 2 Tbsp. Butter to a simmer in a mid-sized saucepan over a mid-sized flame; add salt and pepper till it tastes right. Remove from heat, cover, and leave to sit 10 minutes; discard thyme. Cover; hold warm. Toss vegetables in a big bowl; add salt and pepper till it tastes right. Set out ⅓ of vegetables in dish plus top using ½ cup Parmesan. Repeat layers; top using leftover vegetables. Pour cream mixture over; put a piece of baking paper directly on top of gratin. Bake till vegetables are crunchy-tender plus cream is thickened, 50–60 minutes. Uncover, top using breadcrumb mixture, plus cook till gratin is bubbling plus breadcrumbs are brown, 15–20 minutes longer. Leave to sit 10 minutes before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 252 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 625 kcal |
| Protein | 15.1 g |
| Carbohydrate | 40.4 g |
| of which sugars | 10.2 g |
| of which free sugars | 0 g |
| Fat | 46.1 g |
| of which saturates | 28.1 g |
| Fibre | 5.6 g |
| Salt | 1.9 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
