Potato, Carrot, and Mushroom Gratin | Cook for Your Life
Potato-Carrot-and-Mushroom-Gratin

Potato, Carrot, & Mushroom Gratin

4
Rated 4 out of 5
4 out of 5 stars (based on 139 reviews)
Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Craving some rustic vegetable goodness? This potato, carrot, and mushroom gratin is here for you. The soft flavors of the vegetables combine perfectly with the creamy dairy topping. The wonderful thing is you can...

Ingredients

  • 1 large russet potato, thinly sliced
  • 1 large carrot, thinly sliced
  • ½ cup mushrooms, thinly sliced
  • 1 ½ tablespoons butter
  • 2 tablespoons flour
  • 1 cup low-fat milk
  • ¾ cup cheddar cheese
  • Salt and pepper to taste
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Nutrition Facts

Calories

250 cals

Fat

12 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

26 g

Sugar

5 g

Fiber

2 g

Protein

11 g

Sodium

495 mg

*per serving

Directions

  1. Preheat the oven to 400 degrees.
  2. In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping. Season the vegetables with salt and pepper.
  3. In a small sauce pot over medium low heat, melt the butter. Once melted, add the flour and a pinch of salt. Stir constantly for 1 minute. Add the milk and continue to stir occasionally until it begins to thicken. Once milk mixture has thickened, remove from the heat, mix in the cheese and allow to melt.
  4. Pour the cheese sauce over the potatoes, carrots, and mushrooms. Cover the dish with a sheet of aluminum foil and place in oven. Bake until the gratin until the vegetables are tender and sauce is bubbling, about 40-60 minutes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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Reviews & Comments

Sara B
Rated 5 out of 5
November 1, 2022

Can I use a plant milk instead of low-fat?

srothmul@fredhutch.org
Rated 4 out of 5
November 1, 2022

This was great! (no title, name)

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