Side Dish

Potato, Turnip and Carrot Gratin in an Herb Bechemel is for Side Dish.

Potato, Turnip and Carrot Gratin in an Herb Bechemel takes 20 minutes to prepare.

Potato, Turnip and Carrot Gratin in an Herb Bechemel takes 70 minutes to cook.

Potato, Turnip and Carrot Gratin in an Herb Bechemel makes 3 servings.

The ingredients for Potato, Turnip and Carrot Gratin in an Herb Bechemel are:

Bechemel:
1 tbsp butter
2 cloves garlic, minced
1tsp each dried thyme and oregano
1 bay leaf
1 cup milk (1% used in info), microwaved for 1 minute
Salt and Pepper to taste

Gratin:
1/3 lb yukon gold potatoes, unpeeled
1 medium turnip, peeled (about 3" diameter)
1/4 lb carrots, peeled
1/2 cup shallots, small dice

Topping:
2 oz. shredded swiss cheese

Here is how you make Potato, Turnip and Carrot Gratin in an Herb Bechemel:

Preheat the oven to 350 FTo Make the Bechemel Sauce: Melt the butter in a small saucepan over medium heat. Add the butter and dried herbs, and cook for a few minutes. When it's fragrant, whisk in the flour. Whisk until it's fully mixed and there are no lumps.Whisk in the milk, add the bay leaf, and reduce the heat to low. Let the sauce heat for 5-8 minutes, or until thickened.For the Gratin:Slice all of the vegetables thinly (1/8") with a knife or mandoline. Layer the vegetables in a 1-qt. casserole dish. I put them in the order of Turnips on the bottom, then potatoes, then shallots, then carrots. (The key is to have the bigger veggies at the bottom so that you can easily slice and serve the finished dish)Pour the thickened bechemel over the vegetables, and wiggle the dish to help the sauce settle into the spaces. It won't sink completely until it's in the oven though.Cover the dish with foil and bake at 350 for 50-60 minutes.Remove the foil and sprinkle the swiss cheese over the top of the casserole. Put it back in the oven, and turn the broiler on. Let the dish broil until the cheese is bubbly.Remove from the oven and let cool for at least 10 minutes to let the casserole set.Serve with roasted chicken, low-fat sausages, pork chops, or your Thanksgiving meal!Number of Servings: 3Recipe submitted by SparkPeople user BTVMADS.

The nutritional information for Potato, Turnip and Carrot Gratin in an Herb Bechemel is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 247.2

• Total Fat: 10.0 g
• Cholesterol: 31.8 mg
• Sodium: 138.9 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 2.5 g
• Protein: 10.9 g

The dietary needs meet for Potato, Turnip and Carrot Gratin in an Herb Bechemel is Vegetarian