Description

Spiralized Winter Veggie Gratin is a comforting and colorful gluten-free side dish featuring spiralized sweet potatoes, carrots, butternut squash, and parsnips roasted to tenderness and layered with a rich, cheesy white sauce made from Gruyere and Parmesan. Baked to perfection with fresh herbs, this gratin is perfect for holiday meals or cozy dinners.

Ingredients

Scale

Vegetables

1 medium (7 ounce) sweet potato, peeled and spiralized
1 pound carrots (1.5″ in diameter), peeled and spiralized
1 ½ pounds whole butternut squash, peeled and spiralized
2 medium (7 ounces total) parsnips, peeled and spiralized

Herbs & Seasonings

4 teaspoons fresh chopped thyme, divided
1 tablespoon fresh chopped oregano
3 tablespoons fresh chopped Italian parsley, divided
1 ¼ teaspoon Kosher salt
Freshly ground black pepper, to taste

Other Ingredients

Olive oil spray
1 ½ tablespoon olive oil
½ tablespoon butter
1/3 cup chopped shallots
3 teaspoons all-purpose flour (or gluten free flour for GF)
1 cup fat free milk
1 tablespoon grated parmesan cheese
2 ½ ounces grated Gruyere cheese, divided

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Instructions

Preheat and prepare dish: Preheat your oven to 400°F. Spray a 9” x 13” casserole dish with olive oil to prevent sticking.
Combine and season vegetables: In a large bowl, place the spiralized sweet potato, carrots, butternut squash, and parsnips. Add 1 ½ tablespoons olive oil, 1 tablespoon fresh thyme, 1 tablespoon fresh oregano, 2 tablespoons parsley, 1 teaspoon Kosher salt, and freshly ground black pepper to taste. Toss all ingredients thoroughly to coat the vegetables evenly.
Roast vegetables: Transfer the seasoned vegetables to the prepared casserole dish. Roast uncovered in the oven for 40 to 50 minutes, tossing halfway through to ensure even cooking, until the vegetables become very tender.
Prepare cheese sauce: While vegetables roast, heat a medium non-stick pan over medium heat. Melt ½ tablespoon butter in the pan, then add 1/3 cup chopped shallots. Cook for about 4 to 5 minutes until shallots soften without browning.
Make roux: Sprinkle 3 teaspoons of flour over the softened shallots, stirring constantly and whisking for 1 to 2 minutes to form a roux and cook out the raw flour taste.
Add milk and thicken sauce: Gradually add 1 cup of fat free milk while stirring with a wooden spoon. Cook over medium-low heat for approximately 4 minutes, stirring frequently, until the sauce thickens to a creamy consistency.
Add herbs and cheeses: Stir in the remaining 3 teaspoons fresh thyme, 1 tablespoon grated Parmesan cheese, and half (about 1 ¼ ounces) of the grated Gruyere cheese. Continue stirring until the cheeses fully melt and incorporate into the sauce.
Combine sauce and veggies: Pour the white cheese sauce evenly over the roasted vegetables in the casserole dish. Then sprinkle the remaining Gruyere cheese on top.
Bake gratin: Return the dish to the oven and bake for an additional 10 minutes until the cheese on top is melted and bubbly.
Finish and serve: Remove from oven, sprinkle the remaining fresh Italian parsley over the top, and serve the gratin warm.

Notes

Spiralized Winter Veggie Gratin is an excellent gluten-free side dish option, ideal for holiday meals or special occasions.
The use of spiralized vegetables ensures even cooking and a visually appealing layered texture.
Substitute gluten free flour for all-purpose flour if you need to keep the dish gluten-free.
You can adjust the herbs to your preference or use dried herbs in smaller amounts if fresh are unavailable.
For a richer sauce, consider using whole milk or cream instead of fat free milk, though nutrition values will change.

Nutrition

Serving Size: 1/2 cup
Calories: 176 kcal
Sugar: 8 g
Sodium: 277 mg
Fat: 6.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 13 mg