Autumn Vegetables Au Gratin Recipe

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Autumn Vegetables Au Gratin Recipe

Read Reviews
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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
Recommended: Top 10 Turnip Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 70 min. Bake: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Autumn Vegetables Au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p124

Nutritional Facts

1 cup: 189 calories, 10g fat (7g saturated fat), 31mg cholesterol, 294mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 5g protein.

  • 3 cups diced rutabagas
  • 3 cups diced peeled potatoes
  • 2 cups sliced carrots
  • 6 tablespoons butter, divided
  • 2 tablespoons 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
  1. 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.
  2. 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.
  3. Transfer to a greased 2-qt. baking dish. Melt the remaining butter in 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.
Originally published as Autumn Vegetables Au Gratin in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p124

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Reviews forAutumn Vegetables Au Gratin

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MY REVIEW
jmkasprak User ID: 2880256 127300
Reviewed Dec. 2, 2011

"I had never used rutabaga before. They're really hard to cut through, and tasted kind of like a turnip. My only change was to use stuffing cubes in place of the bread crumbs."

MY REVIEW
ksb223 User ID: 1270993 85257
Reviewed Oct. 22, 2010

"rutabegas and carrots cook for the same amount of time (20min) then add potatoes cook another 15min. Otherwise potatoes are mush. I diced everything 1/2in square. Boiled milk mixture in microwave 1min, stir, repeat until as thick as I wanted, approx. 4min"

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