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Autumn Vegetable Gratin

Autumn Vegetable Gratin

Ditch the scalloped potatoes and try this lighter, plant-based Autumn Veggie Gratin.
Course Side Dish
Servings 6
Author Robin Asbell


  • 1/2 2 lb rutabaga peeled
  • 1/2 2.5 lb butternut squash peeled, solid trunk cut away from the cavity section
  • 1/2 1.5 lb turnip peeled
  • 1/2 medium red onion sliced
  • 3 cloves garlic peeled and slivered
  • 2 tablespoons fresh thyme chopped
  • 3 tablespoons extra virgin olive oil divided
  • 1 teaspoon salt divided
  • 1/2 cup apple juice
  • 1/2 cup finely chopped walnuts
  • 1/2 cup panko
  • 1/2 teaspoon paprika


  • Preheat the oven to 400 F.
    Slice the rutabaga, butternut squash, and turnip in half, vertically. Slice in 1/3 inch thick half moons, keeping the pieces in piles.
  • Start at one end of a 2 quart baking dish and build the gratin, alternating vegetable slices, and sprinkling with thyme in between layers. Tuck garlic and onions in between veggies, drizzle with 2 tablespoons of olive oil, then sprinkle with half of the salt. 
  • Pour the apple juice into the baking dish, and cover the dish tightly. Bake for 40 minutes.
  • In a bowl, mix the walnuts, panko, remaining tablespoon olive oil, remaining salt, and paprika. Sprinkle over the vegetables and return the pan to the oven for 20 minutes. 
  • Let cool for 5 minutes before serving.