Print

Cheesy Root Vegetable Gratin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 85 reviews

A creamy and flavorful Cheesy Root Vegetable Gratin featuring layers of sweet potatoes, parsnips, and beets baked in a rich blend of heavy cream, Parmesan, Gruyere, and fresh thyme. This comforting dish is perfect as a hearty side or a vegetarian main course.

Ingredients

Scale

Vegetables

  • 1-2 long sweet potatoes (about 2 inches thick), peeled
  • 3-4 large parsnips, ends trimmed and peeled
  • 3-5 small beets, peeled

Dairy & Cheese

  • 1 tablespoon unsalted butter, softened
  • 14 tablespoons heavy cream, divided (whole milk can substitute but won’t thicken as well)
  • 4 ounces grated Parmesan, divided
  • 1 ounce shredded Gruyere

Herbs & Seasoning

  • 1 tablespoon fresh minced thyme, divided plus more for garnish
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the gratin.
  2. Prepare the vegetables: Peel the sweet potatoes, parsnips, and beets carefully. Slice each vegetable into thin, even rounds about 1/8 inch thick to ensure even cooking.
  3. Make the cream mixture: In a bowl, combine 12 tablespoons of heavy cream, 3 ounces of grated Parmesan, half of the minced thyme, the minced garlic, and a generous pinch of salt and pepper. Mix well to create a creamy herb sauce.
  4. Butter the baking dish: Use the softened butter to lightly grease a medium-sized baking dish to prevent sticking and add richness.
  5. Layer the vegetables: Arrange a layer of sweet potato slices evenly in the baking dish. Spoon a portion of the cream mixture over the layer, then sprinkle with a bit of Parmesan. Repeat layering with parsnips, cream mixture, and Parmesan, followed by beets with cream mixture and Parmesan, finishing with the top layer of vegetables covered with the remaining cream and cheese.
  6. Add Gruyere and thyme: Sprinkle the shredded Gruyere evenly over the top layer and finish with the remaining minced thyme for added flavor.
  7. Bake the gratin: Cover the dish loosely with foil and bake for about 40 minutes. Then remove the foil and bake another 20 minutes to allow the cheese to brown and the gratin to bubble and thicken.
  8. Rest and garnish: Let the gratin rest for 10 minutes before serving to allow it to set. Garnish with additional fresh thyme leaves for a fresh aroma and presentation.

Notes

  • For a lower fat option, whole milk can be used instead of heavy cream, but the gratin will be less creamy.
  • Beets can bleed color; to prevent color mixing, layer carefully or consider par-cooking them before layering.
  • This gratin is best served warm as a side dish for roasted meats or as a vegetarian main.
  • Make sure to slice the vegetables evenly to ensure uniform cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Find it online: https://amandafood.com/cheesy-root-vegetable-gratin-recipe/