Description
Cheesy Root Vegetable Gratin is a visually stunning and delicious dish that combines sweet potatoes, parsnips, and beets in a creamy, cheesy casserole. Perfect for festive occasions or cozy dinners, this recipe brings together earthy flavors, vibrant colors, and rich Gruyère and Parmesan cheese for a comforting, crowd-pleasing side dish.
Ingredients
Units
Scale
- Vegetables:
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- Cheese and Cream:
- 1 1/2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup heavy cream (or whole milk for a lighter option)
- Seasoning and Flavor:
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the Vegetables: Using a mandoline or sharp knife, slice the sweet potatoes, parsnips, and beets thinly and uniformly.
- Toss Vegetables: In a large bowl, combine the vegetable slices with heavy cream, minced garlic, thyme, salt, and pepper. Mix until the slices are evenly coated.
- Layer the Vegetables: Arrange the vegetable slices in the baking dish in alternating rows for a visually appealing pattern.
- Add Cheese: Sprinkle Gruyère cheese evenly between the layers and top with Parmesan.
- Bake Covered: Cover the dish with aluminum foil and bake for 40 minutes to soften the vegetables.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbly.
- Cool and Serve: Allow the gratin to cool slightly before serving. Enjoy as a side dish for any festive or casual meal.