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Cheesy Root Vegetable Gratin for Fall

Cheesy Root Vegetable Gratin for Fall: Comfort in Every Bite

Indulge in this Cheesy Root Vegetable Gratin for Fall, a vibrant dish layered with sweet potatoes, parsnips, and beets.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 portions
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 1 tablespoon Unsalted Butter for greasing baking dish
  • 1-2 large Sweet Potatoes peeled and sliced into 2-inch rounds
  • 3-4 large Parsnips trimmed and peeled
  • 3-5 small Beets peeled
  • 14 tablespoons Heavy Cream divided
  • 4 ounces Grated Parmesan divided
  • 1 tablespoon Fresh Minced Thyme divided, plus extra for garnish
  • 1 clove Garlic minced
  • 1 ounce Shredded Gruyère for topping
  • Salt to taste
  • Pepper to taste
Optional Topping
  • 1 cup Panko Breadcrumbs mixed with olive oil for crunch

Equipment

  • mandoline slicer
  • 3-quart baking dish
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with unsalted butter.
  2. Thinly slice the sweet potatoes, parsnips, and beets using a mandoline slicer.
  3. In a bowl, combine sweet potatoes and parsnips with 4 tablespoons of heavy cream, ½ ounce of grated Parmesan, and ½ tablespoon of thyme. Mix sliced beets with 2 tablespoons of cream, salt, and pepper.
  4. Pour ¼ cup of cream into the baking dish. Sprinkle the base with remaining Parmesan and distribute minced garlic evenly.
  5. Layer the sliced sweet potatoes, followed by parsnips and beets. Repeat until all vegetables are used.
  6. Sprinkle the top layer with salt, pepper, and remaining Parmesan. Cover with foil.
  7. Bake for 30 minutes. Uncover, sprinkle shredded Gruyère on top, and bake for another 18-20 minutes until melted and golden.
  8. Let cool slightly, garnish with thyme, and serve warm.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 12000IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For creaminess, consider half-and-half as a lighter alternative to heavy cream. Let the gratin rest for at least 5 minutes before serving for easier slicing.

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