Description
Cheesy Root Vegetable Gratin features thinly sliced potatoes, sweet potatoes, carrots, parsnips, and beets layered in a creamy garlic-herb sauce, topped with melted Gruyère and Parmesan for a golden, bubbly crust. This cozy casserole transforms simple root vegetables into an elegant side dish perfect for holidays and family dinners.
Ingredients
- 1 tablespoon unsalted butter (for greasing dish)
- 1 lb Yukon gold potatoes, peeled and thinly sliced
- 1 lb sweet potatoes, peeled and thinly sliced
- ½ lb carrots, peeled and thinly sliced
- ½ lb parsnips, peeled and thinly sliced
- ½ lb golden beets, peeled and thinly sliced (optional)
- 1¾ cups heavy cream or half-and-half
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, finely chopped
- 1½ tsp kosher salt
- ½ tsp black pepper
- ¾ cup grated Parmesan cheese, divided
- 1½ cups shredded Gruyère cheese
- ¼ tsp ground nutmeg (optional)
- Fresh parsley, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
2. Using a mandoline or sharp knife, slice all root vegetables into ⅛-inch thick slices.
3. In a large bowl or measuring cup, whisk together cream, garlic, thyme, rosemary, salt, pepper, and nutmeg.
4. Arrange one layer of mixed root vegetable slices in the prepared dish, slightly overlapping.
5. Pour ⅓ of the cream mixture over vegetables, then sprinkle with ¼ cup Parmesan.
6. Repeat layering vegetables, cream, and Parmesan two more times.
7. Top with all the shredded Gruyère and remaining Parmesan.
8. Cover tightly with foil and bake 40 minutes until vegetables are tender and cream bubbles.
9. Remove foil and bake 15-20 minutes more until golden brown and crispy on top.
10. Let rest 15 minutes before serving. Garnish with fresh parsley.
Notes
Slice vegetables as thinly and evenly as possible for even cooking. A mandoline slicer works best.
Golden beets add beautiful color without bleeding red throughout the dish.
For make-ahead: Assemble through step 7, cover tightly, and refrigerate up to 24 hours. Add 10-15 extra minutes to baking time.
To reheat leftovers: Cover with foil and bake at 325°F until hot throughout, about 20-25 minutes.
Substitute half-and-half for lighter version, but heavy cream gives the creamiest sauce.
Avoid russet potatoes as they can become grainy when baked in cream.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 68mg