Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin , .

"A recipe for Cheesy Root Vegetable Gratin. "

A recipe for Cheesy Root Vegetable Gratin.

Total Time: 35 Minutes, Servings: 8 Servings

Ingredients :
  • 1-2 long sweet potatoes (about 2 inches thick), peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 medium beets, peeled
  • 2 1/4 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided, plus more for garnish
  • 1 garlic clove, minced
  • 2 ounces shredded gruyere
  • salt and pepper to taste

Instructions :
  • Preheat oven to 400˚F.
  • Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
  • Pour ⅔ cup cream over each bowl of vegetables and top each with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
  • Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
  • Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
  • Follow the sweet potato with a row of parsnips, followed by a row of beets.
  • Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
  • Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.
  • Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
  • Remove from oven, uncover gratin and top with shredded gruyere.
  • Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
  • Finish with a sprinkle of fresh thyme leaves. Serve.


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A recipe for Cheesy Root Vegetable Gratin.