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Cheesy Root Vegetable Gratin

A comforting twist on traditional gratins, featuring earthy root vegetables and creamy layers, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Gratin
  • 1 tablespoon unsalted butter, softened For greasing the baking dish
  • 2 pieces long sweet potatoes, peeled About 2 inches thick
  • 4 pieces large parsnips, ends trimmed and peeled For a unique flavor and creamy texture
  • 5 pieces small beets, peeled Brings earthiness and vibrant hue
  • 14 tablespoons heavy cream, divided Brings richness to the gratin
  • 4 ounces grated Parmesan, divided Forms a lovely golden crust
  • 1 tablespoon fresh minced thyme, divided Garnish as well
  • 1 clove garlic, minced Adds depth to the flavor
  • 1 ounce shredded Gruyere Enhances creamy goodness
  • to taste Salt and pepper For seasoning

Method
 

Preheat and Prepare
  1. Preheat your oven to 400˚F (200˚C) and grease a 3-quart baking dish with softened butter.
Slice the Vegetables
  1. Thinly slice the sweet potato, parsnips, and beets into very thin rounds using a mandoline.
Creamy Coating
  1. Drizzle 4 tablespoons of cream over the sweet potatoes and parsnips. Use 2 tablespoons of cream for the beets.
  2. Add ½ ounce of Parmesan and 1 teaspoon of minced thyme to each bowl, then season with salt and pepper before tossing.
Layer in the Baking Dish
  1. Pour 1/4 cup of cream into the bottom of the greased baking dish, adding ½ ounce of Parmesan and minced garlic.
  2. Layer the sweet potatoes, parsnips, and beets alternately in rows, standing on their edges, for about six rows total.
Final Touches
  1. Season the top layer with salt and pepper, then sprinkle the remaining Parmesan over everything.
Bake and Melt
  1. Cover with foil and bake for 30 minutes until veggies are soft.
  2. Remove foil and top with shredded Gruyere, then return to the oven for 18 to 20 minutes, or until golden brown and melted.
Garnish and Serve
  1. Sprinkle fresh thyme leaves over the top before serving.

Notes

Use a safety guard when slicing with a mandoline. Feel free to substitute other root vegetables. This dish can be prepped ahead of time and refrigerated. Gruyere can be replaced with mozzarella or cheddar.