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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 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, 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, seasoning each layer with salt and pepper and sprinkling Parmesan cheese between layers.
  5. Pour remaining cream mixture over the vegetables, ensuring all slices are lightly coated to prevent drying out.
  6. Cover the dish tightly with aluminum foil to allow steaming and tenderizing of the 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 golden brown on top.
  9. Let rest for 5 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. Coat beets lightly with cream to prevent bleeding into other vegetables.

Nutrition

Find it online: https://www.receipster.com/cheesy-root-vegetable-gratin-6/

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