Cheesy Root Vegetable Gratin

Why Make This Recipe

Cheesy Root Vegetable Gratin is a delightful dish, perfect for any gathering or cozy night in. It showcases the earthy sweetness of root vegetables and turns them into a creamy, cheesy masterpiece. This gratin is not only satisfying but also adds a boost of nutrition to your meal, making it a delicious way to enjoy seasonal produce. Plus, who can resist gooey cheese on top of tender vegetables?

How to Make Cheesy Root Vegetable Gratin

Ingredients:

• 1 tablespoon unsalted butter (softened)
• 1-2 long sweet potatoes (about 2 inches thick), peeled
• 3-4 large parsnips, ends trimmed and peeled
• 3-5 small beets, peeled
• 14 tablespoons heavy cream, divided (whole milk is fine, but the mixture won’t thicken as much or be as creamy)
• 4 ounces grated Parmesan, divided
• 1 tablespoon fresh minced thyme, divided (plus more for garnish)
• 1 garlic clove, minced
• 1 ounce shredded gruyere
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400˚F. Grease a 3-quart baking dish with softened butter.
2. Slice the sweet potatoes, parsnips, and beets into very thin rounds. Using a mandoline makes this easier. Transfer each vegetable to its own bowl.
3. Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets.
4. Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season with salt and pepper, then toss the vegetables until they are well coated.
5. Pour the remaining 1/4 cup of cream into the bottom of the baking dish. Sprinkle with ½ ounce of Parmesan and add the minced garlic.
6. Take a stack of sweet potatoes and line them standing up on a bias at the top of the dish. Follow with a row of parsnips, then a row of beets. Repeat with the remaining vegetables to create 6 rows.
7. Season the top of the gratin with salt, pepper, and a sprinkle of the remaining Parmesan.
8. Cover the dish with foil and bake for 30 minutes or until the vegetables are soft.
9. Uncover the gratin, then top with shredded gruyere. Place it back into the oven uncovered and continue to bake for an additional 18 to 20 minutes, or until the vegetables are fork-tender, the cheese has melted, and the top is lightly browned.
10. Finish with a sprinkle of fresh thyme leaves before serving.

How to Serve Cheesy Root Vegetable Gratin

This gratin can be served as a hearty side dish alongside your favorite protein, such as roasted chicken or grilled fish. It also makes a wonderful vegetarian main dish with a crisp salad on the side.

How to Store Cheesy Root Vegetable Gratin

Store any leftovers in an airtight container in the refrigerator. The gratin should stay fresh for about 3 to 4 days. To reheat, place it in the oven at 350˚F until warmed through, or microwave individual portions.

Tips to Make Cheesy Root Vegetable Gratin

• Use a mandoline for perfectly even slices of vegetables, ensuring they cook evenly.
• Feel free to mix up the types of root vegetables based on what you have on hand or your personal tastes.
• Adjust the amount of cheese based on your preferences—adding more makes it extra creamy and delicious!

Variation

You can add layers of thinly sliced onions or leeks for a different flavor. Also, consider using different types of cheese like cheddar or mozzarella for a twist.

FAQs

Can I make this gratin ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Just bake it just before you plan to serve.

Can I freeze Cheesy Root Vegetable Gratin?
Yes, this dish can be frozen. Allow it to cool completely, then place it in an airtight container. To reheat, bake from frozen at 375˚F for about 45 minutes.

What can I serve with this dish?
This gratin pairs well with roasted meats, a green salad, or even as part of a cozy vegetarian meal.

Cheesy Root Vegetable Gratin

This hearty gratin features layers of tender root vegetables baked in a rich and creamy cheese sauce, creating a comforting and flavorful side dish.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Calories 350 kcal

Equipment

• 9x13 inch baking dish
• large bowl
• saucepan

Ingredients

  

Gratin

• 1.5 lbs potatoes peeled and thinly sliced
• 1 lb carrots peeled and thinly sliced
• 1 lb parsnips peeled and thinly sliced
• 2 cups heavy cream
• 1 cup milk
• 2 cloves garlic minced
• 1.5 cups Gruyere cheese shredded
• 0.5 cup Parmesan cheese grated
• 1 tablespoon fresh thyme chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

 

Preparation

• Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
• In a large bowl, combine sliced potatoes, carrots, and parsnips.
• In a separate saucepan, whisk together heavy cream, milk, minced garlic, thyme, salt, and pepper; heat until warm but not boiling.

Assembly and Baking

• Layer half of the root vegetables in the prepared baking dish, pour half of the cream mixture over them and sprinkle with half of both cheeses.
• Repeat with the remaining vegetables, cream mixture, and cheeses.
• Bake for 45-55 minutes, or until vegetables are tender and the top is golden brown and bubbly.

Notes

For best results, slice the vegetables very thinly and uniformly to ensure even cooking. You can use a mandoline for this. Let the gratin rest for 10 minutes after baking before serving.