Root vegetable gratin
Root vegetable gratin is a comforting, oven-baked dish originating from French cuisine, where thinly sliced root vegetables are layered in a creamy sauce and topped with cheese or breadcrumbs. It typically features a mix of potatoes, carrots, parsnips, and turnips, all cooked until tender and golden brown.
🍽️ Nutrition at a glance
This dish is high in carbohydrates and fat due to the starchy vegetables and creamy, cheesy sauce, while providing a good source of dietary fiber, potassium, and vitamins A and C. A typical serving contains approximately 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 10 g |
| Carbs | 35 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 450 mg |
| Potassium | 480 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 15 mg |
| Calcium | 200 mg |
| Iron | 1.2 mg |
| Magnesium | 35 mg |
| Phosphorus | 150 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, gratin is a classic example of French 'comfort food' that transforms humble, earthy vegetables into an elegant side dish. Nutritionally, the combination of diverse root vegetables offers a wider range of phytonutrients and antioxidants than a single-vegetable dish.
