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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin: Comfort Food for the Holidays

Delight in this Cheesy Root Vegetable Gratin, a warm and comforting dish perfect for festive tables.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 1 tablespoon Unsalted Butter For greasing the baking dish.
  • 1-2 pieces Long Sweet Potatoes Peeled and cut into 2-inch thick slices.
  • 3-4 pieces Large Parsnips Trimmed and peeled.
  • 3-5 pieces Small Beets Peeled.
  • 14 tablespoons Heavy Cream Divided.
  • 4 ounces Parmesan Cheese Divided.
  • 1 tablespoon Fresh Thyme Divided, plus extra for garnish.
  • 1 clove Garlic Minced.
  • 1 ounce Shredded Gruyère Cheese
  • Salt and Pepper To taste.

Equipment

  • 3-quart baking dish
  • mandoline slicer
  • Mixing Bowls
  • measuring cups
  • measuring spoons
  • Aluminum Foil

Method
 

Step-by-Step Instructions for Cheesy Root Vegetable Gratin
  1. Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened unsalted butter.
  2. Wash and peel the sweet potatoes, parsnips, and beets, then slice them into thin rounds about 1/8 inch thick.
  3. Combine each type of sliced vegetable with heavy cream, a sprinkle of salt, pepper, minced garlic, and a portion of Parmesan cheese.
  4. Pour 1/4 cup of the heavy cream into the bottom of the greased baking dish and sprinkle some Parmesan cheese over it.
  5. Layer the vegetables vertically in the baking dish, alternating between sweet potatoes, parsnips, and beets.
  6. Season the top layer with salt and pepper and sprinkle the remaining Parmesan cheese over the vegetables.
  7. Cover the baking dish tightly with aluminum foil and bake for 30 minutes until the root vegetables start to soften.
  8. Remove the foil and sprinkle the shredded Gruyère cheese over the top, then bake uncovered for an additional 18-20 minutes.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 240IUVitamin C: 10mgCalcium: 15mgIron: 8mg

Notes

Slice vegetables evenly for consistent cooking. Use a mandoline for uniform thickness.

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