Spiralized Winter Vegetable Gratin
Think of this spiralized winter vegetable gratin as a slightly healthier version of potatoes au gratin. Don’t worry, we didn’t nix any of the cheesy goodness—just swapped the load of carbs for a bunch of hearty winter veggies.
3 large parsnips, peeled and cut into noodles with a spiralizer
2 medium sweet potatoes, peeled and cut into noodles with a spiralizer
1 small butternut squash, peeled and cut into noodles with a spiralizer
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
¼ cup all-purpose flour
1 cup whole milk
¼ cup grated Parmesan cheese
1¼ cup grated Gruyère cheese, divided
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 tablespoon chopped parsley
1. Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with nonstick spray.
2. Add the parsnip noodles, sweet potato noodles, butternut squash noodles and olive oil to the casserole dish; season with salt and pepper and toss to combine.
3. Roast until the vegetables start to become tender, 30 to 35 minutes.
4. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute.
5. Stir the flour into the saucepan until combined, about 1 minute. Add the whole milk and bring the mixture to a simmer, stirring constantly. Stir in the Parmesan and ¾ cup of the Gruyère; season with salt and pepper.
6. Remove the casserole dish from the oven and pour the sauce over the vegetables. Toss gently to combine.
7. Sprinkle the remaining ½ cup Gruyère over the surface of the gratin, and return to the oven until the vegetables are very tender and the cheese is melted and golden brown, 12 to 15 minutes.
8. Garnish with thyme, rosemary and parsley. Serve immediately.