Description
Indulge in the creamy goodness of our Cheesy Root Vegetable Gratin, a vibrant side dish that effortlessly combines the natural sweetness of root vegetables with rich flavors. This delightful gratin features layers of sweet potatoes, parsnips, and beets, all enveloped in a luscious blend of cream and cheese. Whether you’re hosting a festive gathering or enjoying a cozy family dinner, this dish will surely impress your guests with its stunning presentation and comforting taste. Simple to prepare yet elegant enough for special occasions, it’s a perfect addition to any meal.
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, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F and grease a 3-quart baking dish with softened butter.
- Slice sweet potatoes, parsnips, and beets into thin rounds using a mandoline slicer; place each in separate bowls.
- Coat sweet potatoes and parsnips with portions of cream, Parmesan, thyme, salt, and pepper. Do the same for beets but with less cream.
- Pour remaining cream into the bottom of the baking dish; layer vegetables alternately until fully arranged.
- Season top layer with salt, pepper, and remaining Parmesan; cover with foil and bake for about 30 minutes.
- Uncover, add shredded Gruyere cheese on top, then bake for an additional 18-20 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg