Root Vegetable Gratin
A warm and comforting dish that layers seasonal root vegetables into a baked delight, perfect for any gathering.
Servings: 6 servings
Calories: 320kcal
Ingredients
For Greasing
- 1 tablespoon softened, unsalted butter for greasing the dish
Root Vegetables
- 1-2 medium sweet potatoes, peeled and thinly sliced
- 3-4 large parsnips, trimmed and peeled
- 3-5 small beets, peeled and sliced into thin rounds
Cream and Cheese
- 14 tablespoons heavy cream, divided
- 4 ounces finely grated Parmesan cheese, split into portions
- 1 ounce shredded Gruyère cheese
Herbs and Seasonings
- 1 tablespoon freshly chopped thyme, divided plus extra for garnish
- 1 clove garlic, finely minced
- 1 pinch sea salt or to taste
- 1 freshly ground black pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a 3-quart baking dish with butter.
- Slice the sweet potatoes, parsnips, and beets into thin rounds, placing each type in a separate bowl.
- Drizzle 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Add 1/2 ounce of Parmesan and 1 teaspoon of thyme to each bowl, seasoning with salt and pepper. Toss well to coat the vegetables.
- Pour 1/4 cup of cream into the buttered dish, sprinkle with 1/2 ounce of Parmesan, and mix in the minced garlic.
Layering and Baking
- Layer the vegetable slices in rows, alternating between sweet potatoes, parsnips, and beets until the dish is filled.
- Season the top with salt, pepper, and the remaining Parmesan. Cover with foil and bake for 30 minutes.
- Remove the foil, sprinkle with Gruyère, and bake uncovered for an additional 18-20 minutes until golden brown and bubbling.
Serving
- Garnish with fresh thyme and serve warm.
Notes
Choose fresh, firm root vegetables for the best texture and flavor. Aim for even and thin slices for uniform cooking. Consider adding other herbs for different flavor profiles.