Potatoes Au Gratin with Roasted Vegetables

Prep Time: 15 Minutes | Total Time: 1 Hour 15 Minutes | Servings: 4

  • SERVES 4
  • Prep Time: 15
  • Cook Time: 75


  • 1 tablespoon extra-virgin olive oil
  • 2 small turnips, peeled and diced
  • 2 small beets, diced
  • 2 small carrots, sliced into 1-inch pieces
  • 1 box (4.9 oz.) Betty Crocker™ Potato Mix Au Gratin
  • 2 cups boiling water
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/4 cup chopped parsley
  • 1 pinch coarse salt and freshly ground pepper


  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.
Nutritional Information per serving:

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