Cheesy Root Vegetable Gratin
Indulge in the comforting warmth of Cheesy Root Vegetable Gratin, a dish that transforms wholesome root vegetables into a creamy, savory delight. This vibrant medley combines sweet potatoes, parsnips, and beets, all layered and baked to perfection. With hints of garlic and fresh thyme, each bite is a delicious embrace that’s sure to impress at family gatherings or cozy weeknight dinners. Simple to prepare yet visually stunning, this gratin is not only a feast for the eyes but also a fantastic way to sneak in nutritious veggies without complaints.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400˚F (200˚C) and grease a baking dish with butter.
- Thinly slice sweet potatoes, parsnips, and beets using a mandoline for consistency.
- In separate bowls, coat each vegetable with cream, Parmesan cheese, and thyme.
- Pour remaining cream mixed with garlic into the greased dish as a base.
- Layer the sliced vegetables in alternating colors until the dish is full.
- Season generously with salt and pepper before covering with foil.
- Bake for 30 minutes until tender; uncover and add shredded Gruyere cheese on top.
- Bake uncovered for an additional 18-20 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg
Find it online: https://cookingwhisper.com/cheesy-root-vegetable-gratin/