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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin
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Indulge in the comforting warmth of this Cheesy Root Vegetable Gratin, a delightful side dish perfect for any occasion. Featuring a vibrant medley of sweet potatoes, parsnips, and beets, this gratin is layered with creamy goodness and infused with garlic and thyme. Not only does it provide an eye-catching presentation with its colorful layers, but it also sneaks in healthy vegetables that everyone will love. Whether you’re hosting a holiday gathering or enjoying a cozy family dinner, this gratin is sure to impress.

Ingredients

Scale
  • 1 tablespoon unsalted butter (softened)
  • 1–2 long sweet potatoes (about 2 inches thick), peeled
  • 3–4 large parsnips, ends trimmed and peeled
  • 3–5 small beets, peeled
  • 14 tablespoons heavy cream, divided
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided
  • 1 garlic clove, minced
  • 1 ounce shredded gruyere
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F. Grease a 3-quart baking dish with softened butter.
  2. Thinly slice sweet potatoes, parsnips, and beets. Divide each into separate bowls.
  3. Pour cream over the sweet potatoes and parsnips (4 tbsp each), and 2 tbsp over the beets. Add minced thyme and season with salt and pepper; mix well.
  4. Layer the bottom of the baking dish with cream and sprinkle half of the Parmesan cheese along with minced garlic.
  5. Arrange vegetable slices standing up in rows, alternating between sweet potatoes, parsnips, and beets until the dish is filled.
  6. Season top layer with remaining salt, pepper, and Parmesan. Cover with foil and bake for 30 minutes.
  7. Uncover, add shredded Gruyère on top, then bake for another 18-20 minutes until bubbly.

Nutrition

Find it online: https://chloekitchen.com/cheesy-root-vegetable-gratin/