Root Vegetable Gratin
A delightful medley of sweet potatoes, parsnips, and beets, layered with creamy Parmesan and Gruyère cheeses for a warm and comforting dish.
Servings: 6 servings
Calories: 250kcal
Ingredients
For greasing the dish
- 1 tablespoon softened, unsalted butter for greasing the baking dish
For the vegetables
- 1 to 2 medium sweet potatoes, peeled and thinly sliced depending on size
- 3 to 4 large parsnips, trimmed and peeled trimmed and peeled
- 3 to 5 small beets, peeled and sliced into thin rounds peeled and sliced
For the cream and cheese mixture
- 14 tablespoons heavy cream divided
- 4 ounces finely grated Parmesan cheese split into portions
- 1 tablespoon freshly chopped thyme divided, plus extra for garnish
- 1 clove garlic, finely minced
- 1 ounce shredded Gruyère cheese
- 1 pinch sea salt or to taste
- 1 pinch freshly ground black pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with the softened butter.
- Slice the sweet potatoes, parsnips, and beets into thin rounds and place them in separate bowls.
- Drizzle cream over each type of vegetable, then add Parmesan and thyme to each bowl, seasoning with sea salt and black pepper.
Assembly
- Pour some cream into the bottom of the greased dish, followed by a sprinkle of Parmesan cheese and the minced garlic.
- Layer the vegetables within the dish, alternating between sweet potatoes, parsnips, and beets until all vegetables are used.
- Season the top of the layered vegetables with a sprinkle of salt, pepper, and the remaining Parmesan cheese.
Baking
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the Gruyère cheese on top, and return it to the oven uncovered for an additional 18–20 minutes.
Serving
- Garnish with fresh thyme before serving.
Notes
For a richer taste, roast the vegetables before layering. You can experiment with herbs like rosemary or sage. Consider adding a layer of sautéed spinach or leeks for extra nutrition.