Root Vegetable Gratin

Root Vegetable Gratin

Root Vegetable Gratin

By cooking.nytimes.com
1 hour 30 minutes

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Details
  • Servings:   4
  • Calories:   257
  • Protein:   12g
  •  
  • Fiber:   9g
  • Sugar:   14g
  • Carb Total:   28g
  •  
  • Trans Fat:   0g
  • Saturated:   5g
  • Fat Total:   9g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
Comments
Ingredients
  • 1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)
  • Salt
  • freshly ground pepper
  • 1/2 teaspoon fresh thyme leaves
  • 3/4 cup grated Gruyère cheese (3 ounces)
  • 1 1/2 cups low-fat milk (1 or 2 percent)
Instructions

Root Vegetable Gratin serves 4 original recipe by cooking.nytimes.com.

View original preparation instructions

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