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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin

Delicious and creamy Cheesy Root Vegetable Gratin made with sweet potatoes, beets, and parsnips—perfect as a side for special occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 1 casserole
Calories 265 kcal

Equipment

  • Baking Dish

Ingredients
  

Butter and Cream

  • 1 tablespoon unsalted butter softened
  • 14 tablespoons heavy cream divided

Root Vegetables

  • 1-2 long sweet potatoes peeled and about 2 inches thick
  • 3-4 large parsnips ends trimmed and peeled
  • 3-5 small beets peeled

Cheeses and Herbs

  • 4 ounces grated Parmesan divided
  • 1 tablespoon fresh minced thyme divided plus more for garnish
  • 1 clove garlic minced
  • 1 ounce shredded gruyere

Seasoning

  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
  • Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
  • Pour 4 tablespoons cream over each sweet potato and parsnip, and 2 tablespoons cream over beets. Top each bowl of vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season with salt and pepper and toss until coated.
  • Pour remaining ¼ cup cream into the bottom of the baking dish and sprinkle with ½ ounce Parmesan and minced garlic.
  • Line the sweet potatoes standing up on a bias at the top of the baking dish, followed by parsnips, and then beets. Repeat with remaining vegetables, creating 6 rows.
  • Season the top of gratin with salt, pepper, and remaining Parmesan.
  • Cover with foil and bake for 30 minutes or until vegetables are soft.
  • Uncover and top with shredded gruyere.
  • Return to oven, uncovered, and bake for an additional 18 to 20 minutes or until fork tender, cheese has melted and top has browned.
  • Finish with a sprinkle of fresh thyme leaves and serve.

Notes

Makes 1 (3 quart) casserole. This dish can be made a day ahead and refrigerated wrapped in foil, adding extra baking time when ready to bake. To prevent beets from bleeding, coat them minimally in cream before baking.

Nutrition

Serving: 1casseroleCalories: 265kcalCarbohydrates: 22gProtein: 9gFat: 17gSaturated Fat: 10gCholesterol: 56mgSodium: 292mgPotassium: 484mgFiber: 5gSugar: 7gVitamin A: 4607IUVitamin C: 13mgCalcium: 246mgIron: 1mg
Keyword Cheesy Root Vegetable Gratin, Comfort Food, side dish, thanksgiving, vegetable gratin
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