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Autumn Vegetables Au Gratin

By: Sharon Gerow  
"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"

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 166 people have saved this

Prep Time:
1 Hr 10 Min
Cook Time:
25 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 cups diced rutabaga
  • 3 cups diced peeled potatoes
  • 2 cups sliced carrots
  • 6 tablespoons butter or margarine, 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

Directions

  1. 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.
  2. 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.
  3. 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 degrees F for 25-30 minutes or until bubbly around the edges.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2008 by amethestblaze 
A little late on reviewing this. We made this multiple times this winter and we love it. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by toivosgrl55 
Good flavor, just not enough of it in my opinion, and my mom commented that it could use more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2008 by JAcee 
This recipe can be used with 4 cups of any vegetables you have on hand, which makes it quite... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by Amanda from MA CT NJ 
This was good but took a lot of time to prepare and I didn't feel that the baking stage added... MORE

 
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