Potato-Carrot-and-Mushroom-Gratin
Potato-Carrot-and-Mushroom-Gratin
Servings: 4
Prep time: 30

Craving some rustic vegetable goodness? This potato, carrot, and mushroom gratin is here for you. The soft flavors of the vegetables combine perfectly with the creamy dairy topping. The wonderful thing is you can add or change your vegetable base depending on preference. With only one pan in use, the clean up is quick and easy.

Preparation

  1. Preheat the oven to 400 degrees.
  2. In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping. Season the vegetables with salt and pepper
  3. In a small sauce pot over a medium low heat, melt the butter. Once melted, add the flour and a pinch of salt. Stir constantly for 1 minute. Add the milk and continue to stir occasionally until it begins to thicken. Once milk mixture has thickened, remove from the heat, mix in the cheese and allow to melt.
  4. Pour the cheese sauce over the potatoes, carrots, and mushrooms. Cover the dish with a sheet of aluminum foil and place in oven. Bake until the gratin until the vegetables are tender and sauce is bubbling, about 40-60 minutes.

Ingredients:

  • 1 large russet potato, thinly sliced
  • 1 large carrot, thinly sliced
  • ½ cup mushrooms, thinly sliced
  • 1 ½ tablespoons butter
  • 2 tablespoons flour
  • 1 cup low-fat milk
  • ¾ cup cheddar cheese
  • Salt and pepper to taste

Nutritional Information

Calories

250 cals

Fat

12 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

26 g

Sugar

5 g

Fiber

2 g

Protein

11 g

Sodium

495 mg

*per serving

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