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Root Vegetable Gratin

Root Vegetable Gratin Recipe

  • 6 cups whole or 2-percent milk
  • 8 tablespoons unsalted butter (1 stick)
  • ½ cup all purpose flour
  • Pinch ground nutmeg
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, at room temperature
  • 6 cups Classic Béchamel
  • 2 small smoked chiles, such as anchos or dried smoked jalapeños.
  • 3 medium russet potatoes (about 3 pounds), peeled and sliced into 1/8-inch thick rounds
  • 1½ cups fresh or canned roasted red bell peppers, cut into strips
  • Salt and freshly ground black pepper
  • 4 cups shredded sharp cheddar cheese
  • 1 medium sweet potato (8 ounces), peeled and sliced into ½-inch-thick rounds
  • 1 small or ½ large rutabaga (about 12 ounces), peeled and sliced into 1/8-inch-thick rounds
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 525kcal (26%)
Total Fat 30g (47%)
Saturated Fat 19g (94%)
Cholesterol 90mg (30%)
Total Carbohydrate 44g
Dietary Fiber 5g
Sugars 12g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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