Cheesy Root Vegetable Gratin

Introduction

When I first made this Cheesy Root Vegetable Gratin, I wasn’t sure how my family would react. The combination of sweet potatoes, parsnips, and beets all layered together with creamy cheese and thyme seemed like it could go either way. But once we took the first bite, I knew this would be a family favorite. The creamy, cheesy topping perfectly complements the tender root vegetables, with just enough thyme and garlic to add depth without overpowering the natural sweetness of the vegetables. The contrast of flavors and textures—earthy and sweet root vegetables with the creamy, melty cheese—made this dish a standout. It’s rich, comforting, and visually stunning with the colorful layers of vegetables. This gratin has quickly become a staple in our household, perfect for any dinner table and a great side dish for special occasions. I’m excited to share this recipe, and I hope your family enjoys it as much as mine!

Why You’ll Love This Cheesy Root Vegetable Gratin

This Cheesy Root Vegetable Gratin is a deliciously rich and savory dish that is perfect for a comforting meal. Here’s why you’ll love it:

• Comforting and Hearty: The combination of root vegetables like sweet potatoes, parsnips, and beets, paired with a creamy cheese sauce, creates a dish that is both hearty and satisfying.
• Perfect for All Occasions: Whether it’s a cozy weeknight dinner or a special holiday meal, this gratin is versatile enough for any occasion.
• Packed with Flavor: The use of fresh thyme, garlic, and Parmesan creates a depth of flavor that enhances the earthy sweetness of the root vegetables.
• Visually Stunning: The colorful layers of sweet potatoes, beets, and parsnips make this gratin not only delicious but beautiful to serve.
• Customizable: You can easily tweak this recipe to suit your tastes by experimenting with different cheeses, herbs, or even adding a little heat with chili flakes or paprika.

Ingredients

Here’s everything you need to make this flavorful Cheesy Root Vegetable Gratin:

Vegetables:

• 1-2 long sweet potatoes (about 2 inches thick), peeled
• 3-4 large parsnips, ends trimmed and peeled
• 3-5 small beets, peeled

Dairy & Cream:

• 14 tablespoons heavy cream, divided (whole milk can be used for a lighter dish)
• 4 ounces grated Parmesan, divided
• 1 ounce shredded Gruyere

Seasonings:

• 1 tablespoon fresh minced thyme, divided (+ extra for garnish)
• 1 garlic clove, minced
• Salt and pepper to taste

Other:

• 1 tablespoon unsalted butter, softened (for greasing dish)

Instructions

Follow these simple steps to make this delicious Cheesy Root Vegetable Gratin:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened butter and set aside.
2. Slice Vegetables: Using a mandoline slicer, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each type of vegetable into its own separate bowl.
3. Prepare Vegetables: Add 4 tablespoons of cream to the sweet potato and parsnip bowls, and 2 tablespoons to the beet bowl. Mix each bowl with ½ ounce of Parmesan, 1 teaspoon of minced thyme, salt, and pepper. Toss each vegetable mixture to coat evenly.
4. Layer the Dish: Pour the remaining ¼ cup of cream into the prepared baking dish and sprinkle with ½ ounce of Parmesan and minced garlic. Begin arranging the vegetables in the dish, layering the sweet potatoes, parsnips, and beets in rows, repeating until all slices are used.
5. Season and Bake: Sprinkle the top with the remaining Parmesan, salt, and pepper. Cover the dish with foil and bake for 30 minutes.
6. Add Gruyere: After 30 minutes, uncover the dish and sprinkle the shredded Gruyere cheese evenly over the top. Continue baking for an additional 18-20 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
7. Finish and Serve: Remove the gratin from the oven and let it sit for a few minutes. Garnish with fresh thyme and serve warm.

Nutrition Facts (per serving)

• Serving Size: 1 serving (1/6th of the dish)
• Calories: 240 kcal
• Sugar: 8g
• Sodium: 300mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 40mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings

How to Serve

This Cheesy Root Vegetable Gratin is a versatile dish that can be served in various ways:

• As a Side Dish: Serve it alongside roasted meats such as chicken, turkey, or pork for a comforting and hearty meal.
• For Holiday Dinners: This gratin makes an excellent side for Thanksgiving, Christmas, or other holiday gatherings.
• With a Green Salad: Pair the gratin with a simple green salad for a light and satisfying meal.
• As a Vegetarian Main: Serve this gratin as a main course for a vegetarian dinner, accompanied by a crisp white wine.

Additional Tips

1. Use a Mandoline for Perfect Slices: Using a mandoline slicer ensures that the vegetables are uniformly sliced, which will help them cook evenly and create a beautiful presentation.
2. Experiment with Cheeses: While Gruyere and Parmesan work perfectly, you can substitute other cheeses like cheddar, fontina, or goat cheese to create a unique flavor.
3. Add a Crunchy Topping: If you like a bit of crunch, sprinkle some breadcrumbs mixed with melted butter on top before baking for an extra crispy topping.
4. Customize the Herbs: If you don’t have fresh thyme, try using rosemary, sage, or tarragon for a different flavor profile.
5. Make Ahead: This dish can be prepared ahead of time and stored in the refrigerator before baking. Just bake it on the day you plan to serve it.

FAQ Section

1. Can I use other root vegetables in this gratin? Yes, you can substitute other root vegetables like carrots or rutabaga for parsnips or beets if you prefer.
2. Can I make this dish dairy-free? To make it dairy-free, use non-dairy cream, plant-based cheese alternatives, and dairy-free butter.
3. Can I use pre-sliced vegetables? While pre-sliced vegetables are convenient, they may not be as fresh, and the texture of the gratin may differ slightly. Fresh vegetables will give the best result.
4. How can I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes.
5. Can I freeze this gratin? Yes, you can freeze the gratin before baking. Just cover it tightly with foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
6. Can I add meat to this dish? Yes, adding cooked sausage or bacon would be a great way to make this gratin heartier.
7. What can I serve this gratin with? It pairs beautifully with roasted meats, green vegetables, and even a simple green salad.
8. Can I use a different type of cream? You can use whole milk, but the dish will not be as creamy. Heavy cream provides a rich, smooth texture.
9. How do I know when the gratin is done? The vegetables should be tender when pierced with a fork, and the top should be golden and bubbly.
10. Can I add garlic to the vegetable layers? Yes, you can sprinkle a bit of minced garlic between the layers of vegetables for added flavor.

Conclusion

This Cheesy Root Vegetable Gratin is the perfect dish to add flavor, warmth, and comfort to your table. The rich creaminess from the cheese and cream, combined with the earthy flavors of the root vegetables, creates a dish that is both satisfying and delicious. Whether served as a side dish or a main course, this gratin is sure to impress and become a family favorite. Try it out and enjoy the perfect combination of sweet potatoes, parsnips, and beets in a creamy, cheesy delight!

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