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Vegetable and Kale Au Gratin

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Total Time (mins)
60
Difficulty
2
Servings
8
Ingredients
15
Total Prep Time: 23 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size 295g

Amount per serving
Calories 280 Calories from fat: 110
% Daily Value*
Fat 13 g 20 %
Saturated 5 g 25 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 6 g %
Cholesterol 25 mg 8 %
Sodium 190 mg 8 %
Potassium 700 mg 11 %
Carbohydrate 32 g 11 %
Fiber 5 g 20 %
Sugars 9 g
Protein 14 g
Vitamin A 280 %
Vitamin C 80 %
Calcium 40 %
Iron 10 %
Vitamin D 10 %
Vitamin E 10 %
Vitamin K 120 %
Thiamin 15 %
Riboflavin 20 %
Vitamin B6 15 %
Folate 20 %
Vitamin B12 20 %
Pantothenic Acid 10 %
Phosphorus 30 %
Magnesium 20 %
Zinc 15 %
Selenium 15 %
Manganese 25 %
Molybdenum 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Here’s a savory dish that will warm your holiday table. Our version of the classic au gratin adds DOLE® Organic Super Spinach for a contemporary twist. With layers of butternut squash, sweet potato, carrots, parsnips and Brussels sprouts, each bite bursts with fall flavors. Best when served directly from the oven! 

Ingredients

  • 1 medium butternut squash, peeled and sliced
  • 1 medium DOLE® Sweet Potato, peeled and thinly sliced
  • 2 large DOLE Carrots, peeled and sliced lengthwise
  • 2 large parsnips, peeled and sliced lengthwise
  • 12 DOLE Brussels Sprouts, halved
  • Nonstick olive oil spray
  • salt to taste
  • 3 tablespoons olive oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 cup all-purpose flour
  • 3 cups fat-free milk
  • 1-1/2 cups grated Emmenthal cheese
  • 1/2 cup grated parmesan cheese
  • pinch nutmeg
  • 1 (5 oz) package DOLE Organic Super Spinach
  • Directions

    1. Preheat oven to 400°F.
    2. Arrange butternut squash, sweet potatoes, carrots, parsnips and Brussels sprouts on two baking pans. Spritz vegetables with nonstick olive oil spray and season with salt. Roast vegetables 20 minutes or until soft. Set aside
    3. Heat olive oil in a saucepan. Add ginger, cumin and flour; stir consistently for 2 minutes. Slowly add milk and stir consistently until smooth. Simmer for 5 minutes, until sauce thickens. Remove from heat; stir in cheeses and nutmeg.
    4. Layer 2-quart casserole dish halfway with squash, sweet potatoes, carrots and parsnips. Pour half the sauce into the dish. Layer remaining roasted vegetables. Top with a layer of DOLE Organic Super Spinach, Brussels sprouts and remaining sauce. Bake 30 minutes or until bubbly and hot. Serve hot!

    Tip: Cut down on kitchen time on the day of the holiday or party. Prepare the gratin ahead of time and refrigerate covered for three days. Then on the day of the party, slowly heat the gratin in a 325°F oven until thoroughly heated and bubbly, about one hour.

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    Vegetable and Kale Au Gratin Here’s a savory dish that will warm your holiday table. Our version of the classic au gratin adds DOLE® Organic Super Spinach for a contemporary twist. With layers of butternut squash, sweet potato, carrots, parsnips and Brussels sprouts, each bite bursts with fall flavors. Best when served directly from the oven! Prep Time:23 minutes Cook time: Serves: 8
    Nutrition facts: 280 Calories, 13 grams fat
    Ingredients: 1 medium butternut squash, peeled and sliced, 1 medium DOLE® Sweet Potato, peeled and thinly sliced, 2 large DOLE Carrots, peeled and sliced lengthwise, 2 large parsnips, peeled and sliced lengthwise, 12 DOLE Brussels Sprouts, halved, Nonstick olive oil spray, salt to taste, 3 tablespoons olive oil, 2 teaspoons grated fresh ginger, 1 teaspoon ground cumin, 1/2 cup all-purpose flour, 3 cups fat-free milk, 1-1/2 cups grated Emmenthal cheese, 1/2 cup grated parmesan cheese, pinch nutmeg, 1 (5 oz) package DOLE Organic Super Spinach, Directions:Preheat oven to 400°F.Arrange butternut squash, sweet potatoes, carrots, parsnips and Brussels sprouts on two baking pans. Spritz vegetables with nonstick olive oil spray and season with salt. Roast vegetables 20 minutes or until soft. Set asideHeat olive oil in a saucepan. Add ginger, cumin and flour; stir consistently for 2 minutes. Slowly add milk and stir consistently until smooth. Simmer for 5 minutes, until sauce thickens. Remove from heat; stir in cheeses and nutmeg.

    Layer 2-quart casserole dish halfway with squash, sweet potatoes, carrots and parsnips. Pour half the sauce into the dish. Layer remaining roasted vegetables. Top with a layer of DOLE Organic Super Spinach, Brussels sprouts and remaining sauce. Bake 30 minutes or until bubbly and hot. Serve hot!

    Tip: Cut down on kitchen time on the day of the holiday or party. Prepare the gratin ahead of time and refrigerate covered for three days. Then on the day of the party, slowly heat the gratin in a 325°F oven until thoroughly heated and bubbly, about one hour.