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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin
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Indulge in the warmth of a classic Cheesy Root Vegetable Gratin, a dish that brings comfort and flavor to your table. This creamy casserole features layers of sweet potatoes, parsnips, and vibrant beets, all enveloped in rich cream and topped with melted cheese. Perfect for family dinners, festive gatherings, or cozy nights at home, this gratin is a versatile side that pairs beautifully with any main course. With its colorful presentation and delightful taste, it’s sure to become a favorite among both kids and adults 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 (or whole milk), divided
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided (plus more for garnish)
  • 1 garlic clove, minced
  • 1 ounce shredded gruyere
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400˚F (200˚C).
  2. Thinly slice sweet potatoes, parsnips, and beets; keep them in separate bowls.
  3. Coat sweet potatoes and parsnips with 4 tablespoons of cream each; mix in half an ounce of Parmesan and minced thyme. For beets, use 2 tablespoons of cream.
  4. Pour 1/4 cup cream into a greased baking dish; sprinkle with Parmesan and garlic.
  5. Layer sweet potatoes, parsnips, and beets alternately until the dish is filled.
  6. Season the top with salt, pepper, and remaining Parmesan; cover with foil and bake for 30 minutes.
  7. Uncover, add shredded Gruyere cheese, and bake for another 18-20 minutes until golden.

Nutrition

Find it online: https://easywithella.com/cheesy-root-vegetable-gratin/