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Root Vegetable Gratin Recipe

Root Vegetable Gratin

A colorful and creamy root vegetable gratin featuring sweet potatoes, parsnips, and beets, topped with cheese.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 280 kcal

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.

Notes

For a crispy top, broil the gratin for a few minutes after baking until the cheese is bubbly and golden brown.
Keyword Root Vegetable Gratin Recipe