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Root Vegetable au Gratin

 Root Vegetable au Gratin
I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce. This casserole is a favorite at our holiday buffets.—Lizela Sabiranju, Lynnwood, Washington
10 ServingsPrep: 20 min. Bake: 50 min.


  • 3 medium Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium rutabaga, peeled, halved and thinly sliced
  • 1 medium turnip, peeled and thinly sliced
  • 1 medium parsnip, peeled and thinly sliced
  • 2 cups heavy whipping cream
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/2 cup shredded Gruyere or Swiss cheese


  • Arrange the potatoes, rutabaga, turnip and parsnip in a greased
  • 13-in. x 9-in. baking dish.
  • In a small saucepan, combine the cream, rosemary, flour and seasoned
  • salt. Bring to a gentle boil. Remove from the heat; pour over
  • vegetables. Sprinkle with cheese.
  • Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25
  • minutes longer or until bubbly and vegetables are tender. Yield: 10
  • servings.
Nutritional Facts: 3/4 cup equals 264 calories, 20 g fat (12 g saturated fat), 71 mg cholesterol, 211 mg sodium, 19 g carbohydrate, 3 g fiber, 5 g protein.