Autumn Vegetables Au Gratin |
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Prep Time: 70 Minutes Cook Time: 25 Minutes |
Ready In: 95 Minutes Servings: 8 |
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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 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:
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.
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