why make this recipe
Cheesy Root Vegetable Gratin is a delightful dish that brings warmth and comfort to any meal. This recipe is not only delicious but also showcases the wonderful flavors of root vegetables like sweet potatoes, parsnips, and beets. The creamy cheese sauce binds everything together, making it a crowd-pleaser at family gatherings or holiday dinners. If you want a dish that combines nutrition, flavor, and heartiness, this gratin is the perfect choice.
how to make Cheesy Root Vegetable Gratin
Ingredients:
- 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 (whole milk is fine, but mixture won’t thicken as much or be as creamy)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Directions:
- Preheat the oven to 400˚F. Grease a 3-quart baking dish with butter.
- Slice the sweet potato, parsnips, and beets into very thin rounds (using a mandoline is easiest). Transfer each vegetable to its own bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets. Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season each bowl generously with salt and pepper and toss to coat.
- Pour the remaining ¼ cup of cream into the bottom of the baking dish and sprinkle with ½ ounce of Parmesan and the minced garlic.
- Line the baking dish with a stack of sweet potatoes standing on a bias at the top. Follow with a row of parsnips, then a row of beets. Repeat with the remaining sweet potatoes, parsnips, and beets, creating 6 rows of root vegetables.
- Season the top of the gratin with salt, pepper, and a sprinkle of the remaining Parmesan.
- Cover the dish with foil and bake for 30 minutes or until the vegetables are soft.
- Uncover the gratin and top with shredded gruyere.
- Return the gratin 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 lightly browned.
- Finish with a sprinkle of fresh thyme leaves. Serve warm.
how to serve Cheesy Root Vegetable Gratin
Cheesy Root Vegetable Gratin makes for a wonderful main dish or a hearty side. It pairs well with roasted meats or can be enjoyed on its own for a satisfying vegetarian meal. Serve it warm, allowing everyone to dig in and savor the layers of cheesy, creamy goodness.
how to store Cheesy Root Vegetable Gratin
Store any leftover gratin in an airtight container in the refrigerator. It should keep well for about 3-4 days. When you’re ready to enjoy it again, simply reheat in the oven or microwave until hot throughout.
tips to make Cheesy Root Vegetable Gratin
- Use a mandoline for even slicing of the vegetables. This helps ensure they cook evenly.
- Feel free to experiment with different root vegetables or cheeses based on your taste preferences.
- To enhance flavor, add other herbs like rosemary or sage.
- For a crispier top, you can broil the gratin for a couple of minutes after baking, but watch closely to prevent burning.
variation
You can easily customize this recipe by adding other ingredients like caramelized onions, spinach, or even a layer of sautéed mushrooms for extra flavor. Swap out the cheese for a different variety, such as cheddar or feta, for a new twist.
FAQs
-
Can I use other types of vegetables?
Yes! Feel free to use any root vegetables you enjoy. Carrots and turnips are great options. -
Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and simply bake it when you’re ready to serve. -
Is there a dairy-free option?
You can try coconut or almond milk as a substitute for heavy cream and use dairy-free cheese alternatives for a non-dairy version. However, the flavor and texture may vary.
Cheesy Root Vegetable Gratin
Equipment
- 9x13 inch baking dish
- saucepan
- whisk
Ingredients
Root Vegetables
- 1.5 lbs potatoes peeled and thinly sliced
- 1 lb carrots peeled and thinly sliced
- 0.5 lb parsnips peeled and thinly sliced
- 1 large sweet potatoes peeled and thinly sliced
Cream Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 2 cloves garlic minced
- 0.25 tsp nutmeg ground
- 0.5 tsp salt
- 0.25 tsp black pepper
Cheese Topping
- 1 cup Gruyère cheese shredded
- 0.5 cup Parmesan cheese grated
- 1 tbsp fresh thyme chopped
For Serving (Optional)
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Thinly slice all the peeled root vegetables, aiming for uniform thickness.
- Arrange a third of the sliced mixed vegetables in an even layer at the bottom of the prepared baking dish.
Make the Cream Sauce
- Melt butter in a saucepan over medium heat; stir in flour and cook for one minute.
- Gradually whisk in the milk and heavy cream until smooth and slightly thickened; add minced garlic, nutmeg, salt, and pepper.
- Continue to cook, stirring occasionally, until the sauce thickens to coat the back of a spoon, about 3-5 minutes.
Assemble and Bake
- Pour a third of the cream sauce over the vegetable layer in the baking dish; sprinkle with a third of both the Gruyère and Parmesan cheeses.
- Repeat the layering process two more times, ending with a generous layer of sauce and cheese on top.
- Cover the baking dish with foil and bake for 30 minutes; then remove the foil and bake for another 15-20 minutes, or until the gratin is golden brown and bubbly.
Rest and Serve
- Remove the gratin from the oven and let it rest for 10 minutes before serving.
- Garnish with fresh chopped parsley if desired, then serve warm.