why make this recipe
Cheesy Root Vegetable Gratin is a delightful dish that combines the natural sweetness of root vegetables with creamy goodness and cheesy flavor. It’s perfect for the colder months when you want something warming and comforting. This dish is not only satisfying but also colorful and appealing on the plate. It’s great for holiday gatherings or any meal where you want to impress your family and friends. Plus, it’s a wonderful way to incorporate more vegetables into your diet!
how to make Cheesy Root Vegetable Gratin
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
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Directions :
- Preheat oven to 400˚F. Grease a 3-quart baking dish with butter.
- Slice sweet potatoes, parsnips, and beets into very thin rounds and transfer each vegetable to its own bowl.
- Pour 4 tablespoons of cream over each bowl of sweet potatoes and parsnips, and 2 tablespoons of cream over beets.
- Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon of minced thyme.
- Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
- Pour the remaining 1/4 cup cream into the bottom of the baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
- Line the baking dish with stacks of sweet potatoes, parsnips, and beets.
- Season the top with salt and pepper and remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover and top with shredded gruyere. Bake uncovered for an additional 18 to 20 minutes until fork-tender and the top is lightly browned.
- Finish with a sprinkle of fresh thyme leaves and serve warm.
how to serve Cheesy Root Vegetable Gratin
Cheesy Root Vegetable Gratin can be served as a side dish or a main course. It pairs well with roasted meats, grilled chicken, or can be enjoyed on its own with a side salad. For a festive touch, feel free to add some extra thyme or a drizzle of olive oil just before serving.
how to store Cheesy Root Vegetable Gratin
If you have leftovers, allow the gratin to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through before serving again.
tips to make Cheesy Root Vegetable Gratin
- Make sure to slice the vegetables as evenly as possible for even cooking.
- You can mix and match root vegetables based on what you have on hand, such as carrots or turnips.
- For more flavor, experiment with different types of cheese or add some crushed red pepper flakes for a bit of heat.
variation
Feel free to add spinach or kale for an extra veggie boost and a splash of color. You can also substitute half of the heavy cream for milk for a lighter version, though the texture may be slightly different.
FAQs
Can I use other types of cheese in this recipe?
Yes! You can use any cheese you love, such as cheddar or mozzarella. Just remember that the flavor will change a bit.
Can I prepare this dish ahead of time?
Yes, you can assemble all the layers ahead of time and store it in the fridge. Just bake it when you’re ready to serve.
Can I freeze Cheesy Root Vegetable Gratin?
Freezing is not highly recommended due to the cream and cheese, but if you must, make sure to cool it completely, wrap it well, and freeze for up to 2 months. Thaw in the fridge before reheating.
Cheesy Root Vegetable Gratin
Ingredients
Vegetable Preparation
- 1 tablespoon unsalted butter (softened) For greasing the baking dish.
- 1-2 long sweet potatoes sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips parsnips, ends trimmed and peeled
- 3-5 small beets beets, peeled
Cream and Cheese Mixture
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided
- 1 clove garlic, minced
- 1 ounce shredded gruyere
- to taste Salt and pepper
Instructions
Preparation
- Preheat oven to 400˚F. Grease a 3-quart baking dish with butter.
- Slice sweet potatoes, parsnips, and beets into very thin rounds and transfer each vegetable to its own bowl.
- Pour 4 tablespoons of cream over each bowl of sweet potatoes and parsnips, and 2 tablespoons of cream over beets.
- Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon of minced thyme.
- Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
Cooking
- Pour the remaining 1/4 cup cream into the bottom of the baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
- Line the baking dish with stacks of sweet potatoes, parsnips, and beets.
- Season the top with salt and pepper and remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover and top with shredded gruyere. Bake uncovered for an additional 18 to 20 minutes until fork-tender and the top is lightly browned.
- Finish with a sprinkle of fresh thyme leaves and serve warm.
