Cheesy Root Vegetable Gratin
Are you looking for a comforting and delicious dish to impress your guests? Look no further than the Cheesy Root Vegetable Gratin. This mouthwatering recipe combines the earthy flavors of root vegetables with the rich creaminess of cheese, creating a dish that is sure to be a hit at any gathering. In my experience, this Cheesy Root Vegetable Gratin is the perfect side dish for any occasion, and I can’t wait to share the recipe with you.
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Why You’ll Adore This Cheesy Root Vegetable Gratin
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Essential Ingredients for Cheesy Root Vegetable Gratin
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How to Make Cheesy Root Vegetable Gratin
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Ingredients
Cheesy Root Vegetable Gratin Instructions
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How to Store Cheesy Root Vegetable Gratin
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Customizing Your Cheesy Root Vegetable Gratin
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What to Serve with Cheesy Root Vegetable Gratin
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Cheesy Root Vegetable Gratin
This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.
Timing
Recipe Details
Ingredients
- 01 1 tablespoon unsalted butter (softened)
- 02 1-2 long sweet potatoes (about 2 inches thick, peeled)
- 03 3-4 large parsnips (ends trimmed and peeled)
- 04 3-5 small beets (peeled)
- 05 14 tablespoons heavy cream (divided (whole milk is fine, but mixture won't thicken as much or be as creamy))
- 06 4 ounces grated Parmesan (divided)
- 07 1 tablespoon fresh minced thyme (divided (plus more for garnish))
- 08 1 garlic clove (minced)
- 09 1 ounce shredded gruyere
- 10 salt and pepper (to taste)
Instructions
Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
Cover with foil and bake for 30 minutes or until vegetables are soft.
Uncover gratin and top with shredded gruyere.
Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
Finish with a sprinkle of fresh thyme leaves. Serve.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Frequently Asked Questions About Cheesy Root Vegetable Gratin
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