Name: Cheesy Root Vegetable Gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 1 tablespoon unsalted butter, softened; 1–2 long sweet potatoes (about 2 inches thick), peeled; 3–4 large parsnips, peeled and trimmed; 3–5 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 gruyère; Salt and pepper, to taste

If you’re searching for a show-stopping side dish that brings warmth and comfort to your dining table, look no further than Cheesy Root Vegetable Gratin. This delightful recipe perfectly marries the natural sweetness of root vegetables with indulgent creamy gruyère cheese, creating a dish that is both elegant and comforting. The layers of sweet potatoes, parsnips, and beets not only provide an eye-catching presentation but also pack a flavorful punch that will have your guests asking for seconds!

This gratin is ideal for various occasions, whether it’s a festive Thanksgiving feast, a cozy Christmas dinner, or simply a Sunday family gathering. Its straightforward preparation makes it accessible for cooks of all skill levels while guaranteeing impressive results. With the soothing aroma of baked garlic and thyme wafting through your kitchen, it’s hard to resist the urge to dive right into this mouthwatering dish.

Why You’ll Love This Cheesy Root Vegetable Gratin

Flavorful Layers: The combination of sweet potatoes, parsnips, and beets lends a unique taste that is complemented by creamy cheese and garlic.
Elegant Presentation: The vibrant colors of the root vegetables create a visually stunning dish perfect for special occasions.
Comforting & Cozy: The creamy texture and savory flavor make this gratin a heartwarming addition to any meal.
Versatile Dish: While perfect for holidays, this dish works wonderfully as a side for any weeknight dinner.

Preparation Phase & Tools to Use

To get started on your Cheesy Root Vegetable Gratin, it’s essential to prepare your workspace and gather the necessary tools. First, preheat your oven to 400˚F to ensure it’s hot and ready for baking. You’ll need a 3-quart (oval) baking dish to accommodate the layers of vegetables.

Make sure you have a good-quality knife for slicing, and if you have a mandoline slicer, pull that out as well! The mandoline will help you achieve thin, uniform slices, ensuring even cooking and a beautiful presentation. Additionally, gather mixing bowls for seasoning the vegetables and measuring cups and spoons for the cream and cheese. A whisk can be handy for mixing, and don’t forget to have some parchment paper or foil for easy cleanup.

Ingredients

1 tablespoon unsalted butter, softened
1–2 long sweet potatoes (about 2 inches thick), peeled
3–4 large parsnips, peeled and trimmed
3–5 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 gruyère
Salt and pepper, to taste

Instructions

Step 1: Prep the Oven and Dish

Begin by preheating your oven to 400˚F. While the oven heats, take your 3-quart baking dish and grease it generously with softened unsalted butter. This will prevent the vegetables from sticking and add a rich flavor to the dish.

Step 2: Slice the Vegetables

Next, prepare your root vegetables. Using a sharp knife or a mandoline slicer, cut the sweet potatoes, parsnips, and beets into thin, even rounds. This uniformity is key to ensuring that all vegetables cook evenly. As you slice, transfer each type of vegetable into its own bowl to keep them separate for seasoning.

Step 3: Season the Vegetables

Now that your vegetables are sliced, it’s time to season them. Take the sweet potato and parsnip bowls and drizzle 4 tablespoons of cream over them each, then sprinkle in ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Give them a good toss to coat. For the beets, pour in 2 tablespoons of cream, add another ½ ounce of Parmesan, and the remaining teaspoon of thyme. Again, toss well, adding salt and pepper to taste.

Step 4: Prepare the Baking Dish

Pour the remaining ¼ cup of cream into the bottom of your prepared baking dish. Carefully sprinkle it with ½ ounce of Parmesan and add the minced garlic, distributing it evenly across the surface.

Step 5: Arrange the Vegetables

Time to build your gratin! Start by arranging the vegetables in the dish, standing them on a slight diagonal. Begin with the sweet potatoes, followed by a layer of parsnips, and then a layer of beets. Repeat this layering process, aiming to create a beautiful visual effect with at least six vertical rows. Once finished, sprinkle the top with any remaining salt, pepper, and the last bit of Parmesan.

Step 6: Bake Covered

Cover your dish with aluminum foil to retain moisture while baking. Place it in the oven and allow it to bake for approximately 30 minutes or until the vegetables are tender and starting to soften.

Step 7: Add Cheese and Finish Baking

After the initial baking period, remove the foil, and sprinkle the shredded gruyère cheese generously over the top. Return the dish to the oven uncovered for an additional 18-20 minutes or until the vegetables are fork-tender and the cheese has become a lovely golden brown.

Step 8: Garnish and Serve

Once baked to perfection, remove the gratin from the oven, and let it cool slightly. Finish by garnishing with fresh thyme leaves for added color and a hint of herbal flavor. Serve warm, and watch as your guests savor every cheesy, delicious bite!

Variations

Protein: Consider adding diced cooked chicken or ham between the layers for a heartier dish.
Vegetables: Switch up the root vegetables; carrots or turnips can be excellent choices as well.
Spices: Add a touch of nutmeg or fresh rosemary for a unique flavor twist.

Cooking Notes

Be sure to slice the vegetables uniformly to help them cook evenly.
If you’re short on time, you can opt for pre-cut root vegetables from the grocery store.
Keep an eye on the cheese towards the end of baking; you want it golden but not burnt.
This dish can be made ahead of time; simply reheat in the oven before serving.

Serving Suggestions

Pair this gratin with roasted meats, such as chicken or beef, for a well-rounded meal.
It also makes a satisfying vegetarian main course when accompanied by a fresh salad.

Tips

For a lighter version, consider using half-and-half instead of heavy cream.
If you prefer a tangy flavor, add some crumbled goat cheese on top before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheat individual portions in the microwave for a quick and delicious meal.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Nutritional Information

Calories: Approximately 350 per serving
Protein: 8 grams
Sodium: 350 mg

FAQs

Can I make this gratin ahead of time?

Yes! You can prepare the gratin ahead of time and store it in the refrigerator. Just reheat it in the oven before serving.

What can I substitute for heavy cream?

You can use whole milk or half-and-half, but the texture and flavor will be slightly different.

Can I add different vegetables?

Absolutely! Feel free to experiment with other root vegetables or even add greens for extra nutrition.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat individual servings in the microwave or in the oven.

Conclusion

In conclusion, the Cheesy Root Vegetable Gratin is an exceptional recipe that brings together flavors, textures, and comforting warmth. Whether you’re creating a festive spread or just enjoying a family meal, this gratin promises to elevate your table and delight your guests. Don’t hesitate to explore various variations and make this dish your own! Remember to share your experiences or any tips in the comments below, and don’t forget to try it out during your next special occasion. Bon appétit!