Description
Hearty cheesy root vegetable gratin delivers comfort straight from rustic kitchens with layers of creamy goodness. Rich seasonal vegetables meld beautifully under golden cheese, inviting you to savor each luxurious, warmly spiced bite.
Ingredients
Scale
Base Vegetables:
- 1–5 beets, peeled
- 3–4 parsnips, ends trimmed and peeled
- 1–2 sweet potatoes (about 2 inches thick), peeled
Dairy & Cheese:
- 350 milliliters (11.8 fluid ounces) heavy cream
- 115 grams (4 ounces) Parmesan cheese, grated
- 30 grams (1 ounce) Gruyere cheese, shredded
- 1 tablespoon unsalted butter, softened
Aromatics & Seasonings:
- 1 garlic clove, minced
- 1 tablespoon fresh thyme, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Additional fresh thyme for garnish
Instructions
- Heat oven to 200°C and generously coat a 3-quart baking dish with softened butter, ensuring complete coverage.
- Use a mandoline to slice sweet potatoes, parsnips, and beets into uniform, paper-thin rounds, placing each vegetable type separately in individual bowls.
- Drizzle cream over vegetables: 4 tablespoons on sweet potatoes and parsnips, 2 tablespoons on beets. Sprinkle Parmesan and thyme into each bowl, seasoning with salt and pepper, then thoroughly toss to ensure even coating.
- Spread remaining cream across the baking dish’s bottom, then dust with Parmesan and minced garlic to create a flavorful base.
- Construct vertical rows in the dish, alternating vegetable types: start with sweet potatoes, layer parsnips next, then beets, creating approximately 6 visually appealing rows.
- Enhance the top layer with additional salt and pepper, then generously sprinkle remaining Parmesan for extra flavor.
- Cover with foil and bake for 30 minutes, allowing vegetables to soften gently.
- Remove foil and distribute shredded Gruyere evenly across the gratin’s surface.
- Return to oven uncovered for 18-20 minutes until vegetables become tender, cheese melts completely, and top develops a golden-brown crust.
- Finish by scattering fresh thyme leaves over the gratin before serving, adding a final aromatic touch.
Notes
- Slice vegetables uniformly using a mandoline to ensure even cooking and a professional presentation.
- Choose fresh, firm root vegetables for the best texture and flavor in your gratin.
- Rinse beets separately to prevent color bleeding onto other vegetables, maintaining their distinct appearances.
- For a lighter version, substitute heavy cream with half-and-half or a blend of milk and Greek yogurt.
- Try different cheese combinations like adding sharp cheddar or fontina for extra depth.
- Vegetarian option works perfectly; no meat substitution needed for this hearty dish.
- Make ahead by assembling the gratin and refrigerating up to 24 hours before baking, which intensifies flavors.
- Gluten-free naturally, making it ideal for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 394
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 70 mg