Gratin made with potatoes and root greens are a brand new should so far as Thanksgiving facet dish recipes go. This potato au gratin with gruyere is tremendous tacky but additionally gluten free made with Bob’s Red Mill gluten free flour.
Victoria a neighborhood chef in Salt Lake Metropolis is a genius on the subject of wholesome, seasonal recipes. She initially gave me the thought for this scrumptious root vegetable gratin recipe years in the past at a small gathering we created collectively round vacation dishes. All of her recipes from that night had been amazingly scrumptious, utilizing seasonal greens, and wholesome substitutes, however this one was a favourite.
Since then, I’ve been altering this recipe yearly, including this or that, making an attempt out totally different cheeses, and now additionally making an attempt with with a gluten free flour. This up to date recipe is my favourite to this point. The gruyere cheese actually places it excessive.
When making au gratin from scratch you want a number of easy components, root greens of any sort, cheese and seasonings. The key to creating au gratin from scratch is utilizing a meals processor to thinly slice the entire potatoes and root veggies. This hurries up the method tremendously. Ensure and slice up the potatoes proper earlier than you’re prepared to make use of them as a result of when you do it too quickly then they are going to begin to discolor.
This root vegetable gratin recipe is definitely fairly easy and the fantastic thing about it’s, you should utilize no matter root greens you will have readily available.
As a substitute of the normal, all potato gratin, this recipe has a mix of a number of root greens. In the event you don’t have celery root or perhaps your just a bit uncomfortable with the massive gnarly brown root, strive the gorgeous purple and white root vegetable- rutabaga or the marginally bitter turnip. Rutabagas are barely extra candy, whereas celery root style much like celery however extra mellow, and turnips have a taste much like horseradish, which my husband loves.
Most au gratin recipes are naturally gluten free. The recipe that I started with years in the past has some flour in it to assist take in a few of the half and half, and to trigger the potatoes and veggie to stay collectively extra. I’ve since altered it to make use of Bob’s Red Mill gluten free flour which works completely discover and doesn’t add any additional taste or texture.
This layered root vegetable gratin has been a crowd pleaser ever since first creating it years in the past for our gathering and it has even gotten higher through the years.
Becky Rosenthal
A more healthy model of potato au gratin utilizing root greens and gluten free flour.
Prep Time 25 minutes minutes
Prepare dinner Time 1 hour hr
Complete Time 1 hour hr 25 minutes minutes
Course Aspect Dish
Delicacies American, Vacation
The gluten free flour on this recipe helps the gratin set and stick collectively. Gluten free flour and all goal flour could also be used right here interchangeably.
Key phrase gluten free, potatoes au gratin
Victoria a neighborhood chef in Salt Lake Metropolis is a genius on the subject of wholesome, seasonal recipes. She initially gave me the thought for this scrumptious root vegetable gratin recipe years in the past at a small gathering we created collectively round vacation dishes. All of her recipes from that night had been amazingly scrumptious, utilizing seasonal greens, and wholesome substitutes, however this one was a favourite.
Since then, I’ve been altering this recipe yearly, including this or that, making an attempt out totally different cheeses, and now additionally making an attempt with with a gluten free flour. This up to date recipe is my favourite to this point. The gruyere cheese actually places it excessive.
Au Gratin with Gruyere from Scratch
When making au gratin from scratch you want a number of easy components, root greens of any sort, cheese and seasonings. The key to creating au gratin from scratch is utilizing a meals processor to thinly slice the entire potatoes and root veggies. This hurries up the method tremendously. Ensure and slice up the potatoes proper earlier than you’re prepared to make use of them as a result of when you do it too quickly then they are going to begin to discolor.
This root vegetable gratin recipe is definitely fairly easy and the fantastic thing about it’s, you should utilize no matter root greens you will have readily available.
Substitutions for potatoes in gratin
As a substitute of the normal, all potato gratin, this recipe has a mix of a number of root greens. In the event you don’t have celery root or perhaps your just a bit uncomfortable with the massive gnarly brown root, strive the gorgeous purple and white root vegetable- rutabaga or the marginally bitter turnip. Rutabagas are barely extra candy, whereas celery root style much like celery however extra mellow, and turnips have a taste much like horseradish, which my husband loves.
Making Gluten free Au Gratin
Most au gratin recipes are naturally gluten free. The recipe that I started with years in the past has some flour in it to assist take in a few of the half and half, and to trigger the potatoes and veggie to stay collectively extra. I’ve since altered it to make use of Bob’s Red Mill gluten free flour which works completely discover and doesn’t add any additional taste or texture.
This layered root vegetable gratin has been a crowd pleaser ever since first creating it years in the past for our gathering and it has even gotten higher through the years.
Root Vegetable Gratin Recipe
Becky Rosenthal
A more healthy model of potato au gratin utilizing root greens and gluten free flour.
Prep Time 25 minutes minutes
Prepare dinner Time 1 hour hr
Complete Time 1 hour hr 25 minutes minutes
Course Aspect Dish
Delicacies American, Vacation
- 2 candy potatoes, peeled and sliced 1/4” thick
- 2 russet potatoes, peeled and sliced 1/4” thick
- 1 rutabaga, celery root, or turnip peeled and sliced 1/4 “ thick
- 1/3 cup gluten free flour*
- 1/2 cup Parmesan cheese, shredded
- 1 1/2 cups gruyere cheese, shredded
- 2 cups half and half
- 1 Thai chili, minced, or 2 teaspoons Pink Chile flakes
- 3 garlic cloves, minced
- 1/2 cup scallions, chopped
- 1 teaspoon recent herbs like rosemary and thyme, chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly floor pepper
Preheat oven to 375.
Use a meals processor to thinly slice up the potatoes and root greens.
In a small sauce pan mix the half and half, scallions, garlic, chilies and herbs. Convey to a simmer. Add salt and pepper. Put aside.
Layer candy potatoes in a baking dish coated with pan spray. Sprinkle with 1 tablespoon of gluten free flour. Add a layer of cheese. Pour a few of the half and half combination over the potatoes. Add a layer of russet potatoes, flour and a few extra cream. Proceed layering till the entire potatoes, root greens, flour and half and half have been used. High greens with remaining grated cheese.
Cowl pan with aluminum foil and bake in over for 50-60 minutes. Take away foil for the final 10 minutes of cooking. Take away from oven and serve.
The gluten free flour on this recipe helps the gratin set and stick collectively. Gluten free flour and all goal flour could also be used right here interchangeably.
Key phrase gluten free, potatoes au gratin