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Autumn Vegetables Au Gratin

 Autumn Vegetables Au Gratin
I often assemble this vegetable casserole early in the morning and refrigerate. Just before baking, I top it with the buttered bread crumbs. —Sharon Gerow, Foothill Ranch, California
8-10 ServingsPrep: 70 min. Bake: 25 min.

Ingredients

  • 3 cups diced rutabagas
  • 3 cups diced peeled potatoes
  • 2 cups sliced carrots
  • 6 tablespoons butter, divided
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • 3/4 cup shredded cheddar cheese, divided
  • 1 cup soft bread crumbs

Directions

  • Place rutabagas in a large saucepan or Dutch oven; cover with water.
  • Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add
  • potatoes. Bring to a boil. Reduce heat; cover and simmer for 5
  • minutes. Add carrots. bring to a boil. Reduce heat; cover and simmer
  • 15 minutes longer or until vegetables are crisp-tender. Drain,
  • reserving 1 cup liquid.
  • In a large saucepan, melt 3 tablespoons butter. Stir in flour, salt,
  • pepper and nutmeg until smooth. Add milk and reserved cooking
  • liquid. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Reduce heat. Stir in 1/4 cup cheese until melted. Add
  • vegetables; toss to coat.
  • Transfer to a greased 2-qt. baking dish. Melt the remaining butter in

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Autumn Vegetables Au Gratin (continued)

Directions (continued)

  • a small skillet. Add bread crumbs; cook and stir for 3-4 minutes or
  • until lightly browned. Sprinkle over vegetables; top with the
  • remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or
  • until bubbly around the edges. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 cup) equals 189 calories, 10 g fat (7 g saturated fat), 31 mg cholesterol, 294 mg sodium, 20 g carbohydrate, 3 g fiber, 5 g protein.