Root Vegetable Gratin

Swap silken tofu for cream to make a creamy but light sauce for gratin.

Swap silken tofu for cream to make a creamy but light sauce for gratin.


  • 1 cup vegetable stock
  • 3 sprigs thyme
  • 6 oz silken tofu
  • 3/4 cup whole milk
  • 3 tbsp cornstarch
  • 1 shallot, minced
  • 3/4 cup grated fresh Parmesan
  • 1/2 lb turnips, sliced 1/4 inch thick
  • 1/2 lb rutabaga, peeled, sliced 1/8 inch thick
  • 1/2 lb celery root, peeled, sliced 1/8 inch thick
  • 1/2 lb sweet potatoes, sliced 1/4 inch thick
  • 1/4 cup panko breadcrumbs


1. Heat oven to 400°F. In a small saucepan over medium heat, cook vegetable stock and thyme sprigs. In a blender, puree tofu and milk until creamy. Pour tofu mixture into vegetable stock; season with salt and black pepper. Place cornstarch in a medium bowl. Slowly add 1 cup stock-tofu mixture, whisking constantly to re-move all lumps. Pour cornstarch mixture into saucepan with remaining stock-tofu mixture and reduce heat to simmer until slightly thick, 2–3 minutes. Remove thyme sprigs. Stir in shallots and Parmesan.

2. In an 8” x 8” baking dish, place turnip and rutabaga slices in shingled layers; pour half of sauce over top. Place celery-root and sweet-potato slices in shingled layers; top with remaining sauce. Sprinkle with breadcrumbs. Bake until vegetables are tender, sauce is thick, and top is golden, 1 hour. Cool 10 minutes before serving.

See Also Baked Eggplant Rounds

Nutrition Information

  • Serving Size 8
  • Calories 29
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 3 g
  • Protein Content 6 g
  • Saturated Fat Content 2 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g