Cheesy, Mustardy Au Gratin Root Vegetables
Servings
8
Prep Time
20-25 minutes
Cook Time
40-45 minutes
"What’s better than an ooey, gooey, cheesy concoction to celebrate fall? This dish is pure comfort and can be made with just potatoes for a classic potato au gratin or a combination of root and winter vegetables. Make it yours by thinly slicing your favorites and dousing it in this cheesy sauce for a rich, decadent side. Serve with a refreshing salad and protein of your choice for a complete meal. The cheesy sauce is very versatile and can also be used as a dip for veggies or chips, to smother whole baked potatoes or poured over steamed vegetables — especially good with broccoli and cauliflower!"
Susan Sisarran
Ingredients
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2 pounds thinly sliced assortment of potatoes/yam/squash/carrots/celery
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1 onion, thinly sliced
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3 Tbsp butter
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3 Tbsp all-purpose flour
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1 tsp Andante Mustard Powder
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2 cups milk
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1 cup shredded cheddar cheese
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½ cup shredded gruyere cheese
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Salt to taste
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Fermented White Pepper to taste
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1/8 tsp ground Grenada Gold Nutmeg
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1 tsp Purple Stripe Garlic powder (optional)
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1 tsp chili flakes (optional)
Directions
Preheat oven to 400 °F.
Slice veggies and onion into thin slices. Place in a greased 3-quart casserole dish.
Melt butter and flour in a saucepan and cook 2-3 minutes. Add seasonings and milk. Whisk over low to medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
Spoon cheese sauce over potatoes. Cover with foil/parchment paper and bake until tender.
Remove covering and bake at 350°F an additional 20-30 minutes until desired color attained. Cool 10 minutes before serving.
Supermarket
Fair Trade