Ingredients
- 5 large carrots, sliced on the bias 1/4" thick $0.80
- 5 large parsnips, sliced on the bias 1/4" thick $2.50
- 2 tablespoon butter $0.12
- 1 tablespoon canola oil $0.03
- 1 tablespoon minced garlic $0.05
- 1/4 cup flour $0.04
- 10 1/2 cup milk $0.40
- 3 sprig fresh thyme $0.03
- 1/4 teaspoon pumpkin pie spice $0.08
- 1 cup grated cheddar cheese $1.00
- 1 cup bread crumbs $0.19
- 2 tablespoon fresh chopped parsley $0.04
- 1/4 cup grated parmesan cheese $0.54
Preparation
Baking Directions:
In a medium saucepan over medium heat melt the butter with canola oil.
Add the garlic and cook 1 minute.
Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes.
Slowly whisk in the milk and add sprigs of thyme.
Bring mixture to a simmer and cook until very thick.
Remove thyme stems from pot and stir in the Cheddar cheese, pumpkin pie spice, and salt and pepper to taste.
Coat the bottom of baking dish with a thin layer of the béchamel sauce.
Place one layer of carrots slightly overlapping in the bottom of the baking dish.
Top with an overlapping layer of the parsnips.
Pour ⅓ of the béchamel sauce over top.
Repeat with 2 more layers each of the carrots and parsnips, ending with the béchamel sauce.
In a small bowl stir together the bread crumbs with parsley, Parmesan cheese, and salt and pepper to taste.
Bake for 1 hour 30 minutes or until gratin is bubbling and the topping is browned, and when pierced-through vegetables yield easily.
(Reserve 1 cup of carrot and parsnip au gratin for round 2 recipe: Ham skillet casserole.)
