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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin

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If you’re searching for a dish that embodies comfort and warmth, look no further than this Cheesy Root Vegetable Gratin. This indulgent recipe combines sweet potatoes, parsnips, and beets with a creamy blend of cheeses and a hint of garlic. It’s the ideal addition to family dinners or special gatherings, bringing both visual appeal and delicious flavor to your table. Each bite offers a delightful medley of textures and tastes that will leave everyone wanting more!

Ingredients

Scale
  • 1 tablespoon unsalted butter (softened)
  • 12 long sweet potatoes (about 2 inches thick), peeled
  • 34 large parsnips, ends trimmed and peeled
  • 35 small beets, peeled
  • 14 tablespoons heavy cream, divided (or whole milk)
  • 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

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice sweet potatoes, parsnips, and beets into thin rounds.
  3. In separate bowls, mix each vegetable with cream, Parmesan, thyme, salt, and pepper.
  4. Pour some cream into a greased baking dish and layer the vegetables in an alternating pattern.
  5. Cover with foil and bake for 30 minutes until tender.
  6. Uncover, sprinkle with Gruyere cheese, and bake for an additional 18-20 minutes until bubbly and golden.

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