Gratin of Root Vegetables

This is a delicious, make ahead, side dish for a holiday meal. It goes well with turkey or other poultry and roast beef or ham. It is true comfort food. If you don’t want to make a sauce, you can cut the vegetables attractively, coat them with olive oil, sprinkle with salt and pepper and roast in a 400 degree oven until they are tender when pierced with a fork. They are best if not tossed together, rather arranged attractively on individual dinner plates.


  • 8 Tbs. butter
  • 1/2 lb. each carrots, rutabagas, turnips, and/or parsnips peeled and sliced into 1/4 inch rounds
  • salt and pepper
  • 4 Tbs. flour
  • 4 cups milk, heated
  • 4 Tbs. Gruyere and/or Parmesan, grated
  • 1/2 cup breadcrumbs


To cook the vegetables, melt 4 Tbs. butter in a large saute pan and add the sliced carrots, rutabagas, turnips and/or parsnips. Season with salt and pepper and toss the root vegetables to coat well. Pour in 1/2 cup water, cover, and let cook until able to be pierced with a fork.

To make a Bechamel sauce, melt the remaining 4 Tbs. butter. Off the heat, stir in the flour with a wooden spoon, and cook 1 to 2 minutes. Whisk in the milk and cook 3 to 5 minutes. Stir in the cheese. Season with salt and pepper.

To assemble, spoon the vegetables into a buttered 2 quart dish. Cover with the sauce. Sprinkle with the breadcrumbs. Place in a in a preheated 355 degree oven for 20 minutes, or until golden brown.