Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin

Introduction

As the weather cools and the craving for hearty, comforting dishes increases, this Cheesy Root Vegetable Gratin is the perfect addition to your recipe collection. Layers of tender sweet potatoes, parsnips, and beets are bathed in a rich cream sauce, then topped with melty Gruyere and a hint of fresh thyme. This dish is not only visually stunning but also delivers a symphony of flavors that will elevate any meal.

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 Oven:
   • Preheat your oven to 400˚F (200˚C). Grease a 3-quart baking dish with softened butter, ensuring even coverage to prevent sticking.
2. Prepare Vegetables:
   • Slice the sweet potatoes, parsnips, and beets into very thin rounds. A mandoline is highly recommended for this step to achieve uniform slices.
   • Transfer each type of vegetable into separate bowls.
3. Season Vegetables:
   • Pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets.
   • Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season generously with salt and pepper, then toss until all slices are well coated.
4. Assemble Gratin:
   • Pour the remaining ¼ cup of cream into the bottom of your prepared baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic.
   • Starting at one end of the dish, grab a stack of sweet potatoes and line them up on a bias (standing slightly upright). Follow with a row of parsnips, then beets. Repeat the process, creating 6 rows of root vegetables.
5. Bake:
   • Season the top of the gratin with a pinch of salt and pepper, then sprinkle with the remaining Parmesan.
   • Cover the dish with foil and bake for 30 minutes, or until the vegetables are soft.
6. Add Cheese & Finish Baking:
   • Uncover the gratin and top with shredded Gruyere. Place it back in the oven, uncovered, and 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.
7. Serve:
   • Finish with a sprinkle of fresh thyme leaves for a pop of color and flavor. Serve hot and enjoy this cheesy, comforting dish!

Notes

This Cheesy Root Vegetable Gratin is a versatile dish that pairs beautifully with roasted meats, poultry, or can even stand alone as a vegetarian main. The vibrant colors from the beets, sweet potatoes, and parsnips make it a visually appealing centerpiece for any table. Plus, the combination of Parmesan and Gruyere ensures a cheesy goodness in every bite.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Calories: 250 per serving
• Servings: 6

This recipe is perfect for a family dinner or even as a side dish for your next gathering. Enjoy the rich, comforting flavors of this root vegetable gratin, and don’t forget to sprinkle a bit of extra thyme for that final touch of freshness!

Cheesy Root Vegetable Gratin

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• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Ingredients

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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 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

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Instructions

Preheat oven to 400˚F. Grease a 3-quart baking dish with butter.
Slice sweet potatoes, 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 the sweet potatoes and parsnips, and 2 tablespoons cream over the 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 the top of the gratin with salt, pepper, and sprinkle the remaining Parmesan.
Cover with foil and bake for 30 minutes or until vegetables are soft.
Uncover the gratin and top with shredded gruyere.
Place the gratin back into the oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork-tender, the cheese has melted, and the top has lightly browned.
Finish with a sprinkle of fresh thyme leaves. Serve.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 250 Kcal