AUTUMN VEGETABLES AU GRATIN

Autumn Vegetables Au Gratin image

I often assemble this vegetable casserole early in the morning and refrigerate. Just before baking, I top it with the buttered bread crumbs. -Sharon Gerow, Foothill Ranch, California

Provided by Taste of Home

Categories Side Dishes

Time 1h35m

Yield 8-10 servings.

Number Of Ingredients 11

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Ingredients

3 cups diced rutabagas
3 cups diced peeled potatoes
2 cups sliced carrots
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup milk
3/4 cup shredded cheddar cheese, divided
1 cup soft bread crumbs

Steps:

Place rutabagas in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add carrots. bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are crisp-tender. Drain, reserving 1 cup liquid., In a large saucepan, melt 3 tablespoons butter. Stir in flour, salt, pepper and nutmeg until smooth. Add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 1/4 cup cheese until melted. Add vegetables; toss to coat., Transfer to a greased 2-qt. baking dish. Melt the remaining butter in a small skillet. Add bread crumbs; cook and stir for 3-4 minutes or until lightly browned. Sprinkle over vegetables; top with the remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.

Nutrition Facts :

*** Explore more Autumn Vegetables Au Gratin Recipes »

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David-Paul Norman Music

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Yum! This dish was delicious and easy to make. I used a mix of vegetables that I had on hand, including carrots, parsnips, and turnips. The cheese sauce was perfect - not too thick and not too thin. I served it with a side of roasted chicken and it w

Cecilia Sanchez

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Just made this dish and it was a hit! The vegetables were roasted to perfection and the cheese sauce was creamy and flavorful. I added a little bit of smoked paprika to the sauce for a touch of smokiness. Will definitely be making this again.

sugaryskittless

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This autumn vegetable au gratin was an absolute delight! The combination of roasted butternut squash, sweet potatoes, and Brussels sprouts, topped with a creamy cheese sauce, was simply divine. I followed the recipe exactly and the dish turned out pe

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