Description

Indulge in the delightful flavors of this Cheesy Root Vegetable Gratin, a comforting side dish that will elevate any gathering. Layers of vibrant sweet potatoes, parsnips, and beets are enveloped in a creamy mixture of heavy cream and cheese, creating a rich and savory experience. Enhanced with fresh herbs and garlic, this gratin is not only visually stunning but also packed with essential nutrients. Perfect for holiday feasts or family dinners, it is sure to become a favorite among both vegetable lovers and skeptics alike.

Ingredients

Scale

1 tablespoon unsalted butter (softened)
1–2 long sweet potatoes (about 2 inches thick), peeled
3–4 large parsnips, ends trimmed and peeled
3–5 small beets, peeled
14 tablespoons heavy cream, divided
4 ounces grated Parmesan, divided
1 tablespoon fresh minced thyme, divided
1 garlic clove, minced
1 ounce shredded gruyere
Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F and grease a 3-quart baking dish with softened butter.
2. Thinly slice sweet potatoes, parsnips, and beets using a mandoline. Place each vegetable in separate mixing bowls.
3. Coat sweet potatoes and parsnips with 4 tablespoons of cream, seasoning with thyme, salt, and pepper. For the beets, use 2 tablespoons of cream.
4. Pour ¼ cup cream into the bottom of the baking dish, sprinkle with Parmesan cheese and minced garlic.
5. Layer vegetables alternately in the dish until all are used.
6. Season the top layer with salt, pepper, and remaining Parmesan cheese. Cover with foil and bake for 30 minutes.
7. Remove foil, add shredded Gruyere cheese on top, and bake uncovered for an additional 18 to 20 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of gratin (approximately 150g)
Calories: 250
Sugar: 5g
Sodium: 350mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 7g
Cholesterol: 45mg