More About This Recipe
I have vivid memories of being a kid, sitting down to eat dinner right after completing my homework.
I’d watch Fresh Prince of BelAir on primetime television, with countless piping hot casseroles of boxed potatoes au gratin.
Mom had this little dish with a divider in the middle, and I remember being like, "ohhhh look at that fly over there in the laundry room" and spooning out like HALF of the dish and dumping it onto my plate before anyone had a clue.
It's been a long time since I've had boxed potatoes au gratin, until now. (Imagine my fist over my heart and me looking into the distance with dew on my face.)
But of course I couldn't just make them as is. No way, man. I roasted some der-lar-shush root veggies and nestled them into the gratin like a little snuggle village of creaminess and love.
I guess you could say I got back to my roots, OHHHHHHHHHHH SNAAAAP.
Grab a box of Betty Crocker potatoes au gratin, a couple of carrots, beets and turnips. Rooty!
You can serve this as a side dish with some chicken or steak. Or if you're like me, just keep eating it alone until you can't see. Which is pretty much what I did.