Description
Indulge in the warmth of our Cheesy Root Veggie Gratin, a delightful dish that combines the earthy sweetness of root vegetables with a rich, creamy cheese sauce. This layered bake features thinly sliced sweet potatoes, parsnips, and beets, each coated in a luscious blend of heavy cream and tangy Parmesan cheese. Topped with melty Gruyere and fragrant thyme, this gratin offers both comfort and visual appeal, making it perfect for cozy dinners or special gatherings. Simple to prepare yet impressive enough to serve to guests, it’s a versatile side dish that pairs beautifully with grilled chicken or can stand alone as a hearty vegetarian option.
Ingredients
- 1 tablespoon unsalted butter (softened)
- 12 long sweet potatoes (each about 2 inches thick, peeled)
- 3 to 4 large parsnips (trimmed and peeled)
- 3 to 5 small beets (peeled)
- 1 1/4 cup heavy cream (divided)
- 4 ounces grated Parmesan cheese (divided)
- 1 tablespoon fresh thyme (minced; divided plus a little extra for garnish)
- 1 clove garlic (minced)
- 1 ounce shredded Gruyere cheese
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat your oven to 400°F. Grease a 3-quart baking dish with softened butter and set it aside.
- Slice your sweet potatoes, parsnips, and beets into thin rounds. Place each veggie in its own separate bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Sprinkle each bowl with 1/2 ounce of grated Parmesan cheese and 1 teaspoon of minced thyme. Toss each bowl until the veggie slices are well coated.
- Pour the remaining 1/4 cup of cream into the bottom of your greased baking dish. Sprinkle in another 1/2 ounce of Parmesan cheese and add the minced garlic.
- Start layering! Begin with a stack of sweet potatoes, followed by a row of parsnips, then a row of beets. Keep alternating until you’ve filled the dish.
- Sprinkle the top with a little extra salt, pepper, and the rest of the Parmesan cheese. Cover the dish with foil.
- Let it bake covered for about 30 minutes or until the veggies have softened.
- Remove the foil from your dish, sprinkle shredded Gruyere cheese over the top, then return it to bake uncovered for another 18–20 minutes until everything is tender and golden brown.
- Finish with a sprinkle of fresh thyme leaves on top. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: Feel free to customize by adding other root vegetables like carrots or turnips. To make it lighter, substitute heavy cream for whole milk or a lower-fat alternative.