Description
This cheesy root vegetable gratin is a creamy, golden-baked side dish layered with thinly sliced sweet potatoes, parsnips, turnips, and golden beets in a rich, herb-infused cream sauce. Perfect for cozy dinners or festive holiday meals.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 2 medium turnips or rutabagas, peeled and thinly sliced
- 1 large golden beet, peeled and thinly sliced
- 1 ½ cups heavy cream
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, for greasing
Instructions
1. Preheat oven to 375°F and lightly butter a baking dish.
2. Slice vegetables evenly to about ⅛ inch thick for even cooking.
3. In a bowl, combine cream, garlic, thyme, rosemary, salt, and pepper.
4. Arrange sliced root vegetables in overlapping layers in the baking dish.
5. Pour the cream mixture over the vegetables, pressing gently to coat all layers.
6. Sprinkle Gruyère and Parmesan evenly across the top.
7. Cover the dish tightly with foil and bake for 40 minutes.
8. Remove the foil and bake for another 20–25 minutes until golden and bubbling.
9. Let the gratin rest for 10 minutes before slicing and serving.
Notes
For a lighter option, use half-and-half instead of heavy cream.
Layer beets separately to prevent colour bleeding.
Allow the gratin to cool slightly before serving for cleaner slices.
- Prep Time: PT20M
- Cook Time: PT1H5M
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 7
- Sodium: 480
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 9
- Cholesterol: 65