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Potato, Carrot, & Mushroom Gratin

Name: Potato, Carrot, & Mushroom Gratin
Prep time: 30
Cook time: 90

(147 votes, average: 3.86 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

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...

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

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Nutrition Facts

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

Directions

Preheat the oven to 400 degrees.
In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping. Season the vegetables with salt and pepper.
In a small sauce pot over 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.
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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.