dish
Root Vegetable Gratin with Ham and Gruyere Cheese

6
Serves
360
Calories
15
Nutrients
14
Vitamins

Ingredients

3 cups 2% milk
2 cloves garlic , crushed
pinch ground nutmeg
1/4 pound sliced, baked ham , chopped
1 cup shredded Gruyere cheese
1/2 cup plain bread crumbs

Cooking Instructions

1. Preheat the oven to 350°F.

2. In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.

3. Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.

4. Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.

5. Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Serving Size: 1 wedge

Nutrition Information

Number of Servings: 6
Calories
360
Protein
20 g
Total Carbohydrate
45 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
10 g
Total Fat
11 g
Saturated Fat
6 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
35 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
22 %
Percent Calories from Carbohydrate
50 %
Percent Calories from Fat
27 %
Vitamin A
7288 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
52 mg
Vitamin D
52 IU
Folate
31 mcg
Vitamin E
1 IU
Vitamin K
35 mcg
Pantothenic Acid
0 mg
Calcium
408 mg
Iron
2 mg
Phosphorus
175 mg
Potassium
1382 mg
Sodium
427 mg
Zinc
2 mg