Cheesy Root Vegetable Gratin
User Reviews
5
Cheesy Root Vegetable Gratin
Description
The recipe begins by slicing sweet potatoes, parsnips, and beets into thin rounds to ensure even cooking and a tender final texture. Each vegetable is mixed in separate bowls with cream, Parmesan, thyme, salt, and pepper to infuse flavor and moisture evenly. A small amount of cream and Parmesan coats the base of the baking dish along with minced garlic to create a flavorful foundation.
Vegetables are then layered in rows standing on their side, which gives the gratin an attractive vertical pattern and even cooking. The final gratin is sprinkled with Parmesan and Gruyere cheese before baking at 400°F until tender and golden. The cheese adds a sharp, creamy richness complementing the sweetness of the root vegetables, and the thyme brings aromatic depth.
This dish can be prepared a day ahead; if refrigerated before baking, it may need slightly longer to cook covered. Careful coating of beets in cream minimizes color bleeding without affecting flavor, preserving presentation. The recipe notes suggest adjusting cream quantities based on dish size to prevent dryness or excess moisture.
Ingredients
- 1 tablespoon butter softened, unsalted
- 1-2 sweet potatoes long, about 2 inches thick, peeled
- 3-4 parsnips large, ends trimmed and peeled
- 3-5 beets small, peeled
- 14 tablespoons heavy cream whole milk is fine, but mixture won't thicken as much or be as creamy, divided
- 4 ounces Parmesan Cheese grated, divided
- 1 thyme plus more for garnish, fresh, minced, quantity tablespoon, divided
- 1 garlic clove, minced
- 1 ounce gruyere cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
- Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
- Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
- Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
- Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
- Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover gratin and top with shredded gruyere.
- Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
- Finish with a sprinkle of fresh thyme leaves. Serve.
Notes
- This gratin can be prepared up to one day ahead and refrigerated tightly wrapped; add extra baking time when baking from chilled.
- To prevent beets from bleeding color, coat slices just lightly with cream and ensure the baking dish base is thinly creamed and sprinkled with Parmesan.
- Adjust cream quantities slightly depending on your baking dish size to maintain creaminess without sogginess or dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 292mg | 12% |
| Potassium | 484mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4607IU | 92% |
| Vitamin C | 13mg | 14% |
| Calcium | 246mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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