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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin: Comfort in Every Layer

Cheesy Root Vegetable Gratin is a vibrant, comforting side dish perfect for winter gatherings, combining layers of root vegetables with rich cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 4 tablespoons Unsalted Butter Used to grease the baking dish
  • 4 cups Sweet Potatoes Use garnet yams for deeper flavor
  • 2 cups Parsnips Carrots can be substituted
  • 2 cups Beets Golden beets can be a milder alternative
  • 1 cup Heavy Cream Whole milk can be used for less creaminess
  • 1 cup Parmesan Cheese Pecorino Romano can be a sharper alternative
  • 2 teaspoons Thyme Oregano or rosemary also work well
  • 2 cloves Garlic Garlic powder can substitute in a hurry
  • 1 cup Gruyère Cheese Emmental or dairy-free cheese can be used for a vegan option
  • to taste Salt Adjust to your taste
  • to taste Pepper Adjust to your taste
For Serving
  • 2 sprigs Fresh Thyme For garnish

Equipment

  • Mandoline slicer
  • 3-quart baking dish
  • large bowl
  • aluminum foil

Method
 

Step‑by‑Step Instructions for Cheesy Root Vegetable Gratin
  1. Preheat your oven to 400˚F (200˚C) and grease a 3-quart baking dish with unsalted butter.
  2. Thinly slice sweet potatoes, parsnips, and beets into uniform rounds using a mandoline slicer.
  3. In a large bowl, combine sliced sweet potatoes and parsnips with 4 tablespoons of heavy cream, Parmesan, thyme, salt, and pepper; mix gently.
  4. In another bowl, toss sliced beets with 2 tablespoons of heavy cream, Parmesan, thyme, and a dash of salt and pepper.
  5. Pour 1/4 cup of cream into the base of the baking dish, sprinkle with minced garlic, and a layer of Parmesan cheese.
  6. Layer the sweet potato and parsnip mixture standing upright, then intersperse with the beet slices.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and sprinkle shredded Gruyère cheese on top; bake uncovered for an additional 18 to 20 minutes until melted and golden brown.
  9. Garnish with fresh thyme leaves and serve warm.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 15000IUVitamin C: 25mgCalcium: 400mgIron: 3mg

Notes

Prepare a day in advance for convenience; slice vegetables uniformly for even cooking.

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