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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, peeled and thinly sliced
  • 2 medium beets, peeled and thinly sliced
  • 2 large parsnips, peeled and thinly sliced
  • 3 cups heavy cream
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Gruyere cheese
  • 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, garlic, salt, and pepper to the baking dish and mix gently.
  4. Layer the sliced root vegetables (sweet potatoes, beets, parsnips) in stacks in the baking dish, sprinkling Parmesan cheese and seasoning between layers.
  5. Ensure all vegetables are lightly coated with cream to prevent drying out, but beets should be barely coated to avoid bleeding.
  6. Cover the dish tightly with aluminum foil to allow steaming and tenderizing of vegetables.
  7. Bake covered for about 45 minutes until vegetables are tender.
  8. Remove foil, top with shredded Gruyere cheese, and bake uncovered for an additional 15-20 minutes until bubbly and browned on top.
  9. Let rest for a few minutes before serving.

Notes

Use gloves when handling beets to avoid staining your hands. Uniform thickness of vegetable slices ensures even cooking; a mandoline slicer is recommended. Covering the dish initially helps soften vegetables, then uncovering allows the top to brown and crisp.

Nutrition

Find it online: https://www.receipster.com/cheesy-root-vegetable-gratin-5/

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