Potato, Carrot, & Mushroom Gratin

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 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

Nutrition Facts


250 cals


12 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


26 g


5 g


2 g


11 g


495 mg


  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 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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