Vegetarian Potatoes au Gratin
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
YIELD: 6 servings.
Fill up on veggies and load up on terrific flavor with this creamy, hearty casserole. You'll appreciate the homey crumb topping and hands-free bake time at the end of a long day. —Taste of Home Test Kitchen
Ingredients
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3 medium carrots, thinly sliced
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1 medium green pepper, chopped
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4 tablespoons butter, divided
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3 tablespoons all-purpose flour
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1 teaspoon dried oregano
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1/2 teaspoon salt
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2-1/2 cups 2% milk
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1 can (15 ounces) black beans, rinsed and drained
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3 cups shredded Swiss cheese, divided
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4 medium Yukon Gold potatoes, thinly sliced
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1/2 cup seasoned bread crumbs
Directions
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1.
Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted.
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2.
Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top.
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3.
Cover and bake 50-55 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1 serving: 557 calories, 25g fat (16g saturated fat), 77mg cholesterol, 749mg sodium, 56g carbohydrate (12g sugars, 7g fiber), 27g protein.
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