Root Vegetable au Gratin Recipe

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Ingredients:

Serving

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 tbsp minced fresh rosemary
1 tbsp king arthur unbleached all-purpose flour
1 tsp seasoned salt
1/2 cup shredded gruyere or swiss cheese

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.87 Kcal (552 kJ)
Calories from fat	99.11 Kcal
		% Daily Value*
Total Fat	11.01g	17%
Cholesterol	40.14mg	13%
Sodium	276.74mg	12%
Potassium	166.7mg	4%
Total Carbs	5.8g	2%
Sugars	2.03g	8%
Dietary Fiber	1.06g	4%
Protein	3.04g	6%
Vitamin C	12.5mg	21%
Calcium	103.8mg	10%

Amount Per 100 g
Calories	157.32 Kcal (659 kJ)
Calories from fat	118.24 Kcal
		% Daily Value*
Total Fat	13.14g	17%
Cholesterol	47.89mg	13%
Sodium	330.16mg	12%
Potassium	198.88mg	4%
Total Carbs	6.92g	2%
Sugars	2.42g	8%
Dietary Fiber	1.27g	4%
Protein	3.63g	6%
Vitamin C	14.9mg	21%
Calcium	123.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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