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Cheesy Root Vegetable Gratin Recipe

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4.8 from 16 reviews

A creamy and cheesy root vegetable gratin featuring sweet potatoes, parsnips, and beets layered with a rich mixture of heavy cream, Parmesan, and Gruyere cheese, flavored with fresh thyme and garlic. This comforting baked dish is perfect as a hearty side or a vegetarian main course.

Ingredients

Scale

Vegetables

  • 2 long sweet potatoes (about 2 inches thick), peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 small beets, peeled

Dairy & Aromatics

  • 1 tablespoon unsalted butter, softened
  • 14 tablespoons heavy cream, divided
  • 4 ounces grated Parmesan, divided
  • 1 ounce shredded Gruyere cheese
  • 1 tablespoon fresh minced thyme, divided plus more for garnish
  • 1 garlic clove, minced

Seasoning

  • Salt and pepper to taste

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400˚F. Grease a 3-quart baking dish thoroughly with the softened butter to prevent sticking.
  2. Slice Vegetables: Using a mandoline or a sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each type of vegetable in its own separate bowl.
  3. Season Vegetables: Pour 4 tablespoons of heavy cream over the sweet potatoes and another 4 tablespoons over the parsnips. Add 2 tablespoons of cream over the beets. To each bowl, sprinkle ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season generously with salt and pepper, then toss each bowl gently to coat all slices evenly.
  4. Prepare Baking Dish Base: Pour the remaining ¼ cup (4 tablespoons) of heavy cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of grated Parmesan and the minced garlic to create a flavorful base.
  5. Arrange Vegetables: Begin layering the vegetables upright and at an angle in the baking dish. Start with a row of sweet potatoes at one side, then a row of parsnips, followed by a row of beets. Repeat this pattern until you create 6 rows total, using all vegetable slices.
  6. Season and Cover: Lightly season the top of the arranged gratin with salt, pepper, and the remaining Parmesan cheese. Cover the dish tightly with aluminum foil.
  7. Bake Covered: Place the gratin in the preheated oven and bake covered for 30 minutes or until the vegetables begin to soften.
  8. Add Gruyere and Bake Uncovered: Remove the foil and sprinkle the shredded Gruyere evenly over the top. Return the dish to the oven, uncovered, and continue baking for another 20 minutes. The vegetables should be fork-tender, the cheese melted, and the top lightly browned.
  9. Finish and Serve: Remove from the oven, sprinkle fresh thyme leaves on top for garnish, and serve warm.

Notes

  • If whole milk is used instead of heavy cream, the gratin will be less creamy and may not thicken as well.
  • Using a mandoline for slicing ensures uniform, thin slices which helps the vegetables cook evenly.
  • For a gluten-free version, ensure all ingredients like Parmesan and Gruyere are labeled gluten-free.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
  • To add a crunchy topping, sprinkle breadcrumbs over the cheese before the final baking step.

Find it online: https://cookedbyclara.com/cheesy-root-vegetable-gratin-recipe/