Scalloped Beetroot, Parsnip and Potato Gratin
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.
Ingredients:
- 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
Directions:
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.
Enjoy!
Das hört sich ja richtig lecker an.
Viele liebe Grüße,
Mimi
Hi Mimi,
schön, dass es dir gefällt 🙂
Viele Grüße
Annika