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Cheesy root vegetable gratin, a comforting dish made with layers of root vegetables and cheese

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
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.