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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin for Heartwarming Comfort Food

A comforting Cheesy Root Vegetable Gratin, perfect for chilly nights and holiday gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 1 tablespoon Unsalted Butter Greasing the baking dish; olive oil can be used for a dairy-free option.
  • 1-2 pieces Sweet Potatoes About 2 inches thick.
  • 3-4 large Parsnips Trimmed and peeled.
  • 3-5 small Beets Peeled; golden beets help keep the cream from turning pink.
  • 14 tablespoons Heavy Cream Whole milk can substitute for a lighter option.
  • 4 ounces Grated Parmesan Divided.
  • 1 tablespoon Fresh Thyme Minced, with extra for garnish.
  • 1 clove Garlic Minced.
  • 1 ounce Shredded Gruyère For topping.
  • Salt and Pepper Essential for seasoning.

Equipment

  • Oven
  • Mandoline
  • Baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400˚F (200˚C). Grease a 3-quart baking dish with unsalted butter.
  2. Slice the sweet potatoes, parsnips, and beets into very thin rounds using a mandoline.
  3. Mix 4 tablespoons of heavy cream with the sweet potatoes and parsnips, and 2 tablespoons with the beets. Add Parmesan, thyme, salt, and pepper. Toss to coat.
  4. Pour the remaining cream into the baking dish. Add garlic and sprinkle with Parmesan.
  5. Layer the vegetables: sweet potatoes, parsnips, beets. Repeat until all are used, making six layers in total.
  6. Sprinkle the remaining Parmesan on top and season with salt and pepper.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and add shredded Gruyère on top. Bake uncovered for an additional 18-20 minutes until the top is golden brown.
  9. Let cool for a moment, garnish with thyme leaves, slice, and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 45mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Use a mandoline for uniform slicing. Coat beets with cream to prevent color bleeding. Refrigerate leftovers tightly wrapped and reheat gently.

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