Print

Cheesy Root Vegetable Gratin

Print Recipe

A comforting dish featuring layers of sweet potatoes, parsnips, and beets baked in creamy goodness with a melty cheese topping.

Ingredients

Scale
  • 1 tablespoon unsalted butter (softened)
  • 1–2 long sweet potatoes (peeled)
  • 3–4 large parsnips (peeled)
  • 3–5 small beets (peeled)
  • 14 tablespoons heavy cream, divided
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided
  • 1 garlic clove (minced)
  • 1 ounce shredded gruyere
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400˚F. Grease a 3-quart baking dish with softened butter.
  2. Slice the sweet potatoes, parsnips, and beets into very thin rounds. Transfer each type of vegetable to its own bowl.
  3. Pour 4 tablespoons of cream over the sweet potatoes and parsnips. Pour 2 tablespoons of cream over the beets. Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season with salt and pepper and toss until coated.
  4. Pour the remaining 1/4 cup of cream into the bottom of the baking dish, then sprinkle with ½ ounce of Parmesan and minced garlic.
  5. Stack the vegetables in the baking dish, alternating sweet potatoes, parsnips, and beets to create 6 rows in total.
  6. Season the top with salt, pepper, and sprinkle with remaining Parmesan.
  7. Cover with foil and bake for 30 minutes until vegetables are soft.
  8. Uncover and top with shredded gruyere, then bake an additional 18-20 minutes until the cheese is melted and the top is lightly browned.
  9. Finish with a sprinkle of fresh thyme leaves before serving.

Notes

Use a mandoline slicer for uniform thickness, and adjust vegetable ratios as desired. Fresh thyme adds great flavor.

Nutrition

Keywords: cheesy gratin, root vegetables, comfort food, vegetarian dish, holiday recipe

Find it online: https://www.recipessmart.com/cheesy-root-vegetable-gratin/