Cheesy Root Vegetable Gratin
A comforting dish blending sweet potatoes, parsnips, and beets, enveloped in a rich cheese and cream sauce, perfect for weeknight dinners or holiday gatherings.
Ingredients
Root Vegetables
- 1-2 large sweet potatoes, peeled about two inches thick
- 3-4 large parsnips, peeled and trimmed
- 3-5 small beets, peeled
Cream and Cheese
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan cheese, divided
- 1 ounce shredded Gruyère cheese
Flavorings
- 1 tablespoon fresh minced thyme, divided plus more for garnish
- 1 clove garlic, minced
- 1 tablespoon unsalted butter for greasing the baking dish
- to taste salt and pepper
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and slice the sweet potatoes, parsnips, and beets into very thin rounds.
- In separate bowls, pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets.
- Top each bowl with half an ounce of grated Parmesan and a teaspoon of minced thyme, then sprinkle with salt and pepper.
Assembly
- Grease a three-quart baking dish with butter and pour a quarter cup of remaining cream into the bottom.
- Sprinkle half an ounce of Parmesan and minced garlic over the cream.
- Arrange the sweet potatoes, parsnips, and beets in layers, seasoning each layer with salt, pepper, and a sprinkle of Parmesan.
Baking
- Cover the dish with foil and bake for 30 minutes.
- Uncover, sprinkle the Gruyère on top, and bake uncovered for an additional 18-20 minutes, until tender and golden.
Serving
- Sprinkle with fresh thyme leaves before serving.
Notes
Using vibrant, firm vegetables will enhance flavor. For an extra crispy top, broil the gratin for the last few minutes of baking.