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Cheesy Root Vegetable Gratin

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A comforting and elegant root vegetable gratin made with sweet potatoes, parsnips, and beets layered with a creamy sauce, Parmesan, and Gruyere cheese, baked until golden and bubbly.

Ingredients

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, plus more for garnish

1 garlic clove, minced

1 ounce shredded Gruyere

Salt and pepper, to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a baking dish with softened butter.
  2. Thinly slice the sweet potatoes, parsnips, and beets about 1/8-inch thick.
  3. In a bowl, whisk together 12 tablespoons heavy cream, half the Parmesan, half the thyme, and the minced garlic. Season with salt and pepper.
  4. Layer the vegetables in the dish, alternating sweet potato, parsnip, and beet slices.
  5. Pour the cream mixture evenly over the vegetables.
  6. Top with remaining Parmesan, Gruyere, and drizzle the last 2 tablespoons of cream on top.
  7. Cover with foil and bake for 35 minutes. Uncover and bake for another 20–25 minutes, until golden, bubbly, and fork-tender.
  8. Let rest for 10 minutes before serving. Garnish with fresh thyme.

Notes

Use a mandoline for even thin slices.

Swap Gruyere for cheddar or fontina if desired.

For lighter version, use half cream and half milk.

Add carrots, turnips, rosemary, or sage for variations.

Leftovers store in the fridge for up to 4 days.

Reheat in the oven for best results.

Not recommended for freezing.

Nutrition

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