Root Vegetable Gratin with Sweet Potatoes Parsnips and Beets
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A creamy, golden Root Vegetable Gratin with layers of sweet potatoes, parsnips, and beets baked under Gruyère cheese. Comforting, colorful, and perfect for holidays or weeknight dinners.
- Prep time
- 20
- Cook time
- 55
- Total time
- 75
- Yield
- 8 servings
Ingredients
2 medium sweet potatoes, peeled and thinly sliced 2 medium parsnips, peeled and thinly sliced 2 medium beets, peeled and thinly sliced 3 cloves garlic, minced 1 ½ cups heavy cream 1 cup shredded Gruyère cheese (or sharp cheddar) 1 teaspoon thyme (fresh or dried) 2 tablespoons olive oil Salt and pepper to tasteInstructions
- Preheat Oven: Set oven to 375°F and lightly grease a 9×13-inch baking dish.
- Slice Vegetables: Peel sweet potatoes, parsnips, and beets. Slice into thin 1/8-inch rounds.
- Season Cream: In a saucepan, warm heavy cream with garlic, thyme, salt, and pepper. Simmer 3–5 minutes.
- Layer Vegetables: Arrange slices in the dish, alternating colors for a striking look. Pour the seasoned cream evenly over the layers.
- Add Cheese: Sprinkle Gruyère (or cheddar) across the top. Cover dish with foil.
- Bake: Cook covered for 35 minutes. Remove foil and bake another 20–25 minutes until vegetables are tender and cheese is golden.
- Rest and Serve: Let the gratin sit for 10 minutes before cutting.
Notes
Use a mandoline slicer for uniform slices. You can prep the gratin a day ahead and bake when ready. Substitute coconut milk and vegan cheese for a dairy-free version. Add crispy pancetta or bacon between layers for extra richness. Great for holidays or cozy winter dinners, pairs beautifully with roasted meats or a crisp salad.Nutrition
- Calories
- 280
- Fat
- 17g
- Saturated fat
- 10g
- Sugar
- 6g
- Sodium
- 210mg
- Protein
- 8g
- Carbohydrates
- 24g
- Fiber
- 4g