Root Vegetable Gratin: The Ultimate Comfort Dish Recipe
Introduction to Root Vegetable Gratin
Welcome to a delightful culinary adventure where we transform simple root vegetables into a stunning gratin! This Root Vegetable Gratin is not only a feast for the eyes but also a comforting side dish that pairs perfectly with any meal. The combination of sweet potatoes, parsnips, and beets creates a medley of flavors that will leave your taste buds dancing. Whether you’re preparing a family dinner or entertaining friends, this gratin is sure to impress!
A Personal Story Behind My Root Vegetable Gratin Journey
Growing up, my grandmother used to make a version of this gratin during the colder months. She believed that cooking should be a joyful experience, and she infused that philosophy into every dish she created. I remember the warmth of the kitchen filled with the aroma of earthy vegetables and melted cheese. This recipe is my tribute to her legacy, bringing together the comfort of home and the joy of sharing good food with loved ones.
What Makes This Root Vegetable Gratin Recipe Special?
This gratin stands out for several reasons. Firstly, it utilizes a vibrant array of root vegetables, each contributing unique flavors and textures. The sweet potatoes add a natural sweetness, while the parsnips offer a subtle nuttiness, and the beets provide a pop of color and earthiness. Additionally, the creamy sauce enriched with Parmesan and Gruyère cheeses creates a luscious, decadent layer that binds everything together. This dish is not just a side; it’s a centerpiece that commands attention on your dining table.
The Full Root Vegetable Gratin Recipe
Ingredients
- 1 tablespoon unsalted butter, softened
- 1-2 long sweet potatoes, peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
- 1 cup heavy cream, divided (whole milk can be used as a substitute)
- 4 ounces grated Parmesan cheese, divided
- 1 tablespoon fresh minced thyme, divided, plus more for garnish
- 1 garlic clove, minced
- 1 ounce shredded Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400˚F (200˚C). Grease a 3-quart baking dish with the softened butter.
- Using a mandoline or a sharp knife, thinly slice the sweet potatoes, parsnips, and beets. Place each vegetable in a separate bowl to keep flavors distinct.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, then toss to coat the vegetable slices evenly.
- Pour the remaining 1/4 cup of cream into the bottom of the greased baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic for added flavor.
- Arrange the sliced vegetables in the baking dish by stacking them upright in rows, alternating between sweet potatoes, parsnips, and beets. Aim to create 6 rows of root vegetables for a beautiful presentation.
- Season the top of the gratin with salt, pepper, and the remaining Parmesan cheese. Cover the dish with foil and bake for 30 minutes or until the vegetables are tender.
- Uncover the gratin and sprinkle the shredded Gruyère on top. Return the dish to the oven, uncovered, and bake for an additional 18 to 20 minutes, or until the vegetables are fork-tender, the cheese has melted, and the top is lightly browned.
- Finish the dish with a sprinkle of fresh thyme leaves before serving for an aromatic touch.
Serving Suggestions and Variations for Root Vegetable Gratin
This Root Vegetable Gratin is a versatile dish that pairs wonderfully with roasted meats, grilled fish, or as a vegetarian main course. Consider serving it alongside a fresh green salad to balance the richness. For variations, feel free to experiment with different cheeses, such as cheddar or mozzarella, or add herbs like rosemary or sage for a different flavor profile. You can also include other root vegetables like carrots or turnips to enhance the dish further.
Frequently Asked Questions About Root Vegetable Gratin
Can I prepare this dish ahead of time?
Yes! You can slice the vegetables and prepare the gratin a day in advance. Just cover it tightly with foil and refrigerate. When ready to bake, increase the cooking time by 10-15 minutes.
What’s the best way to store leftovers?
Store any leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Can I make this dish gluten-free?
Absolutely! This recipe is naturally gluten-free as it doesn’t contain any flour or gluten-based ingredients.
Is there a way to make it dairy-free?
You can substitute the heavy cream with a dairy-free alternative, such as coconut cream or almond milk, and use nutritional yeast instead of cheese for flavor.
How do I achieve a crispy top?
For a crispy top, broil the gratin for a few minutes after baking until the cheese is bubbly and golden brown.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories per Serving: 280
Servings: 6
Root Vegetable Gratin
Equipment
- 3-quart baking dish For baking the gratin.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter softened
- 1 cup heavy cream divided (whole milk can be used as a substitute)
- 4 ounces grated Parmesan cheese divided
- 1 tablespoon fresh minced thyme divided, plus more for garnish
- 1 clove garlic minced
- 1 ounce shredded Gruyère cheese
- 1 long sweet potato peeled
- 3 large parsnips ends trimmed and peeled
- 3 small beets peeled
- salt and pepper to taste
Instructions
- Preheat the oven to 400˚F (200˚C). Grease a 3-quart baking dish with the softened butter.
- Using a mandoline or a sharp knife, thinly slice the sweet potatoes, parsnips, and beets. Place each vegetable in a separate bowl to keep flavors distinct.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, then toss to coat the vegetable slices evenly.
- Pour the remaining 1/4 cup of cream into the bottom of the greased baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic for added flavor.
- Arrange the sliced vegetables in the baking dish by stacking them upright in rows, alternating between sweet potatoes, parsnips, and beets. Aim to create 6 rows of root vegetables for a beautiful presentation.
- Season the top of the gratin with salt, pepper, and the remaining Parmesan cheese. Cover the dish with foil and bake for 30 minutes or until the vegetables are tender.
- Uncover the gratin and sprinkle the shredded Gruyère on top. Return the dish to the oven, uncovered, and bake for an additional 18 to 20 minutes, or until the vegetables are fork-tender, the cheese has melted, and the top is lightly browned.
- Finish the dish with a sprinkle of fresh thyme leaves before serving for an aromatic touch.