Cheesy Root Vegetable Gratin
A delightful and creamy dish that combines the natural sweetness of root vegetables with cheesy flavor, perfect for colder months and holiday gatherings.
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.
Notes
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.