Root vegetables au gratin Recipe

Name: Root vegetables au gratin
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6-8 servings
Ingredients: 60 mL (1/4 cup) butter; 60 (1/4 cup) flour; 500 mL (2 cups) milk; 2 sprigs thyme, leaves only, chopped; 625 mL (2 1/2 cups) grated Lustenberger cheese; To taste, salt and pepper; 1 L (4 cups) diced potatoes; 750 mL (3 cups) diced turnip; 750 mL (3 cups) diced carrots; To taste,ground Cayenne pepper

Ingredients

60 mL (1/4 cup) butter
60 (1/4 cup) flour
500 mL (2 cups) milk
2 sprigs thyme, leaves only, chopped
625 mL (2 1/2 cups) grated Lustenberger cheese
To taste, salt and pepper
1 L (4 cups) diced potatoes
750 mL (3 cups) diced turnip
750 mL (3 cups) diced carrots
To taste,ground Cayenne pepper

	PREP TIME 15m	COOK TIME 1h45m	TOTAL TIME 2h
YIELD 6-8 servings

Instructions

Preheat oven to 180°C (350°F).
Melt butter in a saucepan over medium heat and add flour. Cook, stirring with a whisk, for 1 minute. Add milk and thyme. Whisk until mixture thickens. Add 375 mL (1 1/2 cups) cheese and stir until smooth. Season generously with salt and pepper.
Spread vegetables in a buttered rectangular ovenproof dish measuring 28 x 20 cm (11 x 8 in.). Season with Cayenne pepper, salt, and pepper. Cover vegetables with sauce and remaining grated cheese.
Cover dish with aluminum foil and bake for 1 hour 30 minutes.
Remove foil from dish and finish cooking by broiling for a few minutes, until cheese is golden.

Dinner