Description
This Cheesy Root Vegetable Gratin combines sweet potatoes, parsnips, and beets with a creamy, cheesy sauce, making it a comforting and flavorful side dish. Topped with Parmesan and Gruyere, this gratin is a perfect addition to any meal
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened butter and set it aside.
- Slice Vegetables: Using a mandoline slicer, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each vegetable type into its own separate bowl.
- Prepare Vegetables: Add 4 tablespoons of heavy cream to the sweet potato and parsnip bowls, and 2 tablespoons of cream to the beet bowl. Mix each with ½ ounce of Parmesan, 1 teaspoon of minced thyme, salt, and pepper. Toss each mixture to coat evenly.
- 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. Start layering the vegetables in rows: sweet potato, parsnip, beet, repeating until all slices are used.
- Season and Bake: Sprinkle the top with the remaining Parmesan, salt, and pepper. Cover the dish with foil and bake for 30 minutes.
- Add Gruyere: After 30 minutes, uncover the dish and sprinkle the shredded Gruyere over the top. Continue baking for an additional 18-20 minutes, or until the vegetables are tender and the top is golden brown.
- Finish and Serve: Garnish the gratin with fresh thyme. Serve warm and enjoy!
Notes
- If you prefer a dairy-free version, you can use plant-based cream and non-dairy cheeses, such as vegan Parmesan or mozzarella.
- For a crispy top, consider broiling the gratin for an additional 1-2 minutes after baking.
- The vegetables can be pre-sliced and stored in the refrigerator for up to 24 hours before assembling the gratin.
- Feel free to experiment with different root vegetables like carrots or rutabaga for a variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6th of the dish)
- Calories: 250
- Sugar: 9g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg