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Cheesy Root Vegetable Gratin

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A beautiful and tasty gratin featuring sweet potatoes, beets, and parsnips baked with cream, garlic, and cheese to perfection. Ideal for special occasions like Thanksgiving.

Ingredients

Scale
  • 2 large sweet potatoes, thinly sliced
  • 2 medium beets, peeled and thinly sliced
  • 2 medium parsnips, peeled and thinly sliced
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Gruyere cheese
  • Salt and freshly ground black pepper, to taste
  • Butter or oil for greasing the baking dish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grease a baking dish with butter or oil.
  3. Add cream, minced garlic, salt, and pepper to the baking dish and mix gently.
  4. Layer the thinly sliced root vegetables (sweet potatoes, beets, parsnips) in stacks in the baking dish, seasoning each layer with salt and pepper and sprinkling Parmesan cheese between layers.
  5. Pour remaining cream mixture over the vegetables to coat them evenly.
  6. Cover the dish tightly with aluminum foil and bake for about 45 minutes to allow the vegetables to steam and become tender.
  7. Remove the foil, sprinkle shredded Gruyere cheese on top, and bake uncovered for an additional 15-20 minutes until the top is bubbly and golden brown.
  8. Let the gratin rest for a few minutes before serving.

Notes

Use gloves when handling beets to avoid staining your hands. Uniform slicing of vegetables, preferably with a mandoline, ensures even cooking. Covering the dish initially helps soften the vegetables, while uncovering later allows the top to brown and crisp. Coat vegetables lightly with cream to prevent beet color bleeding.

Nutrition

Find it online: https://www.receipster.com/cheesy-root-vegetable-gratin-4/

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