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Carrot and Beet Gratin with Gruyère

Name: Carrot and Beet Gratin with Gruyère
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 400 g Carrots; 300 g Beet; 150 g Gruyère shreds; 30 g Butter; 25 g Flour; 250 ml Water; 1 pinch Salt; 1 pinch Pepper

A comforting and colorful gratin featuring roasted root vegetables and melted cheese. Perfect for a weeknight dinner.

40 min4 servings280 kcalDifficulty: Easy

Ingredients

400 g Carrots
300 g Beet
150 g Gruyère shreds
30 g Butter
25 g Flour
250 ml Water
1 pinch Salt
1 pinch Pepper

Instructions

Step 1
Preheat the oven to 180°C. Peel and slice the carrots and beets into 5mm thick rounds.
Step 2
Melt the butter in a saucepan, sprinkle with flour, and stir to make a roux.
Step 3
Gradually pour in the water while stirring to create a smooth béchamel sauce. Season with salt and pepper.
Step 4
Layer the vegetables alternately in a gratin dish and pour the béchamel over top.
Step 5
Cover with Gruyère shreds and bake for 25 minutes until golden brown.

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