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Cheesy Root Vegetable Gratin

Cozy Cheesy Root Vegetable Gratin for Holiday Gatherings

This Cheesy Root Vegetable Gratin is a comforting side dish, perfect for holiday gatherings, featuring sweet potatoes, beets, and parsnips beneath a creamy cheese layer.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 265
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 2 tablespoons Unsalted Butter Grease the baking dish; olive oil works for a dairy-free substitute.
  • 2 cups Sweet Potatoes Adds sweetness and structure; Yukon Gold potatoes can offer a milder flavor.
  • 2 cups Parsnips Contributes a sweet, nutty flavor; regular potatoes can be substituted, but taste will differ.
  • 2 cups Beets Provide earthiness and vibrant color; consider using golden beets to prevent bleeding.
  • 1 cup Heavy Cream Ensures a rich and creamy texture; whole milk is a lighter alternative.
  • 1 cup Grated Parmesan Offers umami and binding; Pecorino Romano is a great alternative.
  • 2 tablespoons Fresh Thyme Enhances dish with herbal notes; use fresh for best flavor.
  • 3 cloves Minced Garlic Elevates overall flavor; jarred minced garlic can save time.
  • 1 cup Shredded Gruyère Melts beautifully to create a rich layer; Fontina is a good substitute.
  • to taste Salt Adjust to taste for the perfect balance.
  • to taste Pepper Adjust to taste for the perfect balance.

Equipment

  • Oven
  • 3-quart baking dish
  • Mandoline slicer
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 3-quart baking dish with unsalted butter.
  2. Slice the sweet potatoes, parsnips, and beets into very thin rounds, about 1/8 inch thick.
  3. In a large bowl, combine the heavy cream, grated Parmesan, fresh thyme, minced garlic, salt, and pepper. Stir until well blended.
  4. Pour a thin layer of the creamy mixture into the bottom of the greased baking dish. Sprinkle a bit of Parmesan and minced garlic over this layer.
  5. Layer the sliced vegetables upright in the baking dish, alternating between sweet potatoes, parsnips, and beets.
  6. Season the top with salt, pepper, and remaining Parmesan cheese. Cover with aluminum foil and bake for 30 minutes.
  7. After 30 minutes, remove the foil and sprinkle the shredded Gruyère cheese on top. Bake uncovered for an additional 18-20 minutes.
  8. Let the gratin cool for a few minutes and garnish with fresh thyme leaves before serving.

Nutrition

Serving: 1servingCalories: 265kcalCarbohydrates: 35gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 320mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 15000IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

This dish can be prepared a day in advance. Adjust baking time accordingly when reheating.

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