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Root Vegetable Au Gratin

This Root Vegetable Au Gratin is the perfect twist on the traditional au gratin potatoes. Made with Yukon gold potatoes, sweet potatoes, and beets it is both beautiful and delicious.
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Ingredients
  

  • 2 large Yukon potatoes
  • 2 medium sweet potatoes
  • 2 medium beets
  • 1 onion
  • 1/4 cup butter
  • 1/4 flour
  • 1 tbsp dijon mustard
  • 2 cups milk
  • 2 cups sharp cheddar cheese shredded
  • 1/2 cup parmesan cheese grated

Instructions
 

  • Preheat oven to 350.
  • Peel and thinly slice the potatoes, beets, and onions. If you have a mandolin this is a great use of it!
  • In a pot melt butter and mix in flour. Cook over medium heat for 1-2 minutes.
  • Add in milk and cook over medium heat until the mixture has thickened. It should coat a wooden spoon.
  • Add in shredded cheddar cheese and dijon mustard. Mix until cheese is melted. Set aside.
  • In a cast iron skillet or baking dish. Add a thin layer of onions to the bottom of the pan. Then arrange the potatoes and beets vertically in the dish.
  • Add in thinly cut onions between potatoes and beets or sprinkle on top of potatoes.
  • Pour cheese mixture on top of the potato mixture and spread on top. Sprinkle parmesan cheese on t

Notes

NOTE: if you do not like beets, feel free to swap out with any other root vegetable you like, more potatoes, sweet potatoes, turnips, etc work great here!
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