Potatoes Au Gratin with Roasted Vegetables

Cheesy potatoes au gratin are enhanced with roasted vegetables. Comfort food at its finest. MORE+ LESS-

By Bev Cooks

April 25, 2017

Ingredients

tablespoon extra-virgin olive oil

small turnips, peeled and diced

small beets, diced

small carrots, sliced into 1-inch pieces

box (4.9 oz) Betty Crocker™ Potato Mix Au Gratin

cups boiling water

1/2

cup milk

tablespoons butter

1/4

cup chopped parsley

pinch coarse salt and freshly ground pepper

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1

Preheat oven to 450°F. Toss the diced vegetables on a rimmed baking sheet with the oil. Season with a pinch of salt and pepper. Roast 30 minutes, flipping half way through. Remove from oven and set aside.
2

In a 2-quart baking dish, combine the water, milk, butter, potatoes and cheese packet. Whisk to combine. Bake for 10 minutes.
3

Remove from oven and sprinkle the roasted vegetables over gratin, nestling them into the loose sauce. Return to oven for 15 to 20 more minutes, until the top is browned and bubbly.
4

Serve as a side dish garnished with fresh parsley.

No nutrition information available for 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. SUCKERS. 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. Oh. 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.