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Root Vegetable Gratin With a Crust

The rolled oats in this recipe function as a nutritional substitute for breadcrumbs. Oatmeal has more fiber and protein, fewer carbs and sugars than breadcrumbs. For a deeper flavor, you can even lightly roast the oats in a pan with no oil or some coconut oil. Delish! 

Prep Time 1 hour and 50 minutes
Serves: 8
Difficulty Level: Low
Root Vegetable Gratin With a Crust
Ingredients for gratin:
Sweet potato - 2 (peeled and thinly sliced)
Butternut squash - 1 neck (peeled and thinly sliced)
Turnip - 1 (peeled and halved lengthwise)
Salt and Pepper - as needed
Chicken broth - 1/2 cup
Heavy cream - 1/4 cup
Rolled Oats - 3/4 cup
Olive oil - 2 tbsp.
Method of preparing the gratin:
  1. Preheat the oven to 375°F (190°C). Layer the veggies in an 8x12-inch baking dish. Cover tightly with foil and bake for 1 hour.
  2. Remove the foil and pour the cream over the veggies. Bake for another 30 minutes.
  3. Grind the oats to make them into crumbs. Mix the crumbs with the oil and seasoning, and spread over the gratin.
  4. Return the dish into the oven for 10 minutes on the top rack to get a nice roast. Alternatively, use the broiler. 
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Related Topics: Thanksgiving , Easter , lunch , squash , gratin , root vegetables , oats
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