Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Servings: 8
This pretty and super delicious cheesy root vegetable gratin is the perfect dish to serve for every special occasion. It is an impressive side dish that never fails to move everyone!
INGREDIENTS
1 tbsp unsalted butter softened
1 garlic clove, minced
1-2 long sweet potatoes (about 2” thick), peeled
3-4 large parsnips, ends trimmed and peeled
14 tbsp heavy cream, divided (whole milk is fine, but mixture won’t thicken as much or be as creamy)
3-5 small beets, peeled
4 oz. grated Parmesan, divided
1 oz. shredded Gruyere
salt and pepper to taste
1 tbsp fresh minced thyme, divided plus more for garnish
HOW TO MAKE CHEESY ROOT VEGETABLE GRATIN
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using butter, grease a 3-quart baking dish.
Step 2: Into very thin rounds, slice the sweet potato, parsnips, and beets. Into their bowl, transfer each vegetable.
Step 3: Over each sweet potato and parsnips, pour 4 tbsp cream. The other 2 tbsp, pour it over the beets. Over each bowl of sliced veggie place, half-ounce grated Parmesan and 1 tsp minced thyme. Then, generously season each bowl with salt and pepper. Toss well until the veggie slices are coated.
Step 4: Into the bottom of a 3-quart (oval) baking dish, pour the rest of the 1/4 cup cream. On top, sprinkle the half-ounce Parmesan and minced garlic.
Step 5: Line the stack of sweet potatoes on a bias, standing up at the top of the baking dish. Add a row of parsnips, then beets. Repeat with the rest of the sweet potatoes, parsnips, and beets, making 6 rows of root veggies. Then, sprinkle on top the salt, pepper, and the rest of the Parmesan.
Step 6: Tent the gratin with foil and place it in the preheated oven. Bake for about 30 minutes or until the veggies are tender. Remove the cover and top with the shredded Gruyere.
Step 7: Return the gratin to the oven and continue baking for another 18 to 20 minutes or until the veggies are fork-tender and the cheese has melted and lightly browned.
Step 8: Serve the gratin garnished with some fresh thyme leaves. Enjoy!
Nutrition Facts:
Calories: 265kcal, Carbohydrates: 22g, Protein: 9g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 56mg, Sodium: 292mg, Potassium: 484mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4607IU, Vitamin C: 13mg, Calcium: 246mg, Iron: 1mg
Ingredients
- 1 tbsp unsalted butter softened
- 1 garlic clove, minced
- 1-2 long sweet potatoes (about 2” thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 14 tbsp heavy cream, divided (whole milk is fine, but mixture won't thicken as much or be as creamy)
- 3-5 small beets, peeled
- 4 oz. grated Parmesan, divided
- 1 oz. shredded Gruyere
- salt and pepper to taste
- 1 tbsp fresh minced thyme, divided plus more for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using butter, grease a 3-quart baking dish.
Step 2: Into very thin rounds, slice the sweet potato, parsnips, and beets. Into their bowl, transfer each vegetable.
Step 3: Over each sweet potato and parsnips, pour 4 tbsp cream. The other 2 tbsp, pour it over the beets. Over each bowl of sliced veggie place, half-ounce grated Parmesan and 1 tsp minced thyme. Then, generously season each bowl with salt and pepper. Toss well until the veggie slices are coated.
Step 4: Into the bottom of a 3-quart (oval) baking dish, pour the rest of the 1/4 cup cream. On top, sprinkle the half-ounce Parmesan and minced garlic.
Step 5: Line the stack of sweet potatoes on a bias, standing up at the top of the baking dish. Add a row of parsnips, then beets. Repeat with the rest of the sweet potatoes, parsnips, and beets, making 6 rows of root veggies. Then, sprinkle on top the salt, pepper, and the rest of the Parmesan.
Step 6: Tent the gratin with foil and place it in the preheated oven. Bake for about 30 minutes or until the veggies are tender. Remove the cover and top with the shredded Gruyere.
Step 7: Return the gratin to the oven and continue baking for another 18 to 20 minutes or until the veggies are fork-tender and the cheese has melted and lightly browned.
Step 8: Serve the gratin garnished with some fresh thyme leaves. Enjoy!
