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Root Vegetable Gratin

Root Vegetable Gratin


  • 3 pounds assorted root vegetables, peeled and cut into ⅛-inch-thick slices (carrots, parsnips, sweet potatoes, beets, parsnips, turnips, etc)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup thinly sliced shallots
  • 1 cup unsweetened milk alternative like almond milk or coconut milk
  • 3 tablespoons all-purpose flour (or gluten free flour)
  • 1 ½ cups GO Veggie! Lactose Free or Dairy Free Cheddar or Mozzarella Flavor Shreds
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons GO Veggie! Dairy Free Grated Parmesan Topping
  • salt and pepper to taste


  • Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  • Blanch all vegetables (if using beets, cook separately to avoid bleeding) in a large pot of boiling water for about 5 minutes. Drain. Pat Dry.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat.
  • Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes.
  • Add the flour and stir into a paste. Cook for 1-2 minutes.
  • Add the milk and thyme and simmer to slightly thicken.
  • Add ½ the cheese and simmer until melted.
  • Layer the ⅓ of the vegetables in the pan.
  • Top with remaining cheese.
  • Repeat two more times.
  • Pour the milk and cheese mixture over the grain.
  • Bake the gratin until for 20 minutes.
  • Remove from oven, top with parmesan and cook for another 5-10 minutes until bubbling and golden brown.
  • Cool for 10-15 minutes and serve.