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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 medium 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 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 a thin layer of cream and a sprinkle of Parmesan cheese to the bottom of the dish.
  4. In a large bowl, combine the sliced sweet potatoes, beets, and parsnips with the minced garlic, salt, pepper, and enough cream to lightly coat the vegetables.
  5. Layer the vegetables in the baking dish, ensuring even distribution and uniform thickness.
  6. Cover the dish tightly with aluminum foil to allow the vegetables to steam and become tender.
  7. Bake covered for about 45 minutes.
  8. Remove the foil and sprinkle the top evenly with the remaining Parmesan and shredded Gruyere cheese.
  9. Return to the oven uncovered and bake for an additional 15-20 minutes until the top is bubbly and golden brown.
  10. Let the gratin rest for a few minutes before serving.

Notes

Use gloves when handling beets to avoid staining your hands. Uniform slicing, preferably with a mandoline, ensures even cooking. Covering the dish initially helps soften the vegetables, while uncovering later crisps the top. To prevent beet color bleeding, coat vegetables lightly with cream and ensure the bottom layer has just a thin cream coating.

Nutrition

Find it online: https://www.receipster.com/cheesy-root-vegetable-gratin-7/

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