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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin: Comforting Holiday Delight

Cheesy Root Vegetable Gratin is a delightful holiday side dish featuring seasonal produce and melted cheese.
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Prep Time 15 minutes
Cook Time 48 minutes
Resting Time 5 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 2 tablespoons Unsalted Butter For greasing the baking dish; olive oil works in a pinch.
  • 2 pounds Sweet Potatoes Provide natural sweetness; regular potatoes are a fine substitute.
  • 1 pound Parsnips Add sweetness and texture; feel free to swap in more sweet potatoes.
  • 1 pound Beets Bring a splash of color and earthy depth; baby beets are a sweeter option.
  • 1 cup Heavy Cream Ensures a rich and creamy texture; whole milk yields a lighter result.
  • 1 cup Parmesan Cheese Contributes savory depth; Pecorino Romano provides a sharper flavor.
  • 1 tablespoon Fresh Thyme Infuses herbal notes; dried thyme can substitute—just use less.
  • 2 cloves Garlic Elevates aroma and taste; fresh is ideal, but garlic powder is a last resort.
  • 1 cup Shredded Gruyère Melts beautifully and browns well; mozzarella gives a milder taste.
  • to taste Salt Essential for flavor enhancement throughout the dish.
  • to taste Pepper Essential for flavor enhancement throughout the dish.

Equipment

  • 3-quart baking dish
  • Mandoline
  • Oven

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.
    Cheesy Root Vegetable Gratin
  2. Thinly slice the sweet potatoes, parsnips, and beets into uniform rounds about 1/8-inch thick.
    Cheesy Root Vegetable Gratin
  3. In bowls, coat sweet potatoes and parsnips with heavy cream, grated Parmesan, thyme, salt, and pepper. For beets, use less cream.
    Cheesy Root Vegetable Gratin
  4. Pour a thin layer of remaining cream into the dish. Layer the sliced vegetables alternately.
    Cheesy Root Vegetable Gratin
  5. Season the top layer with salt, pepper, and remaining Parmesan cheese for a cheesy crust.
    Cheesy Root Vegetable Gratin
  6. Cover with foil and bake for approximately 30 minutes until vegetables are tender.
    Cheesy Root Vegetable Gratin
  7. Remove foil, sprinkle with Gruyère cheese, and bake uncovered for an additional 18 to 20 minutes until golden brown.
    Cheesy Root Vegetable Gratin
  8. Let rest for a few minutes, then garnish with fresh thyme before serving.
    Cheesy Root Vegetable Gratin

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 15000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This dish can be made a day in advance. Just store in the fridge; be aware that beets may bleed slightly during storage.

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