Description
This Cheesy Root Vegetable Gratin is a comforting and elegant side dish featuring layers of thinly sliced root vegetables baked in a fragrant cream and garlic sauce, topped with a bubbly mixture of Gruyère and Parmesan cheeses. Perfect for showcasing seasonal vegetables with a rich, golden crust and a creamy interior.
Ingredients
Scale
Vegetables
- 2 medium Yukon gold potatoes, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 1 medium parsnip, peeled and thinly sliced
- 1 small sweet potato, peeled and thinly sliced
Sauce and Cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground thyme or fresh thyme leaves
- 1 1/2 cups shredded Gruyère cheese (or cheddar)
- 1/4 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat and prepare dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch or similar-sized baking dish to prevent sticking and prepare for layering.
- Make cream sauce. In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned. Stir in the heavy cream, salt, black pepper, and thyme. Bring the mixture just to a simmer to combine flavors, then remove from heat.
- Layer vegetables. Arrange the sliced root vegetables in the baking dish by overlapping them in rows, alternating between potato, sweet potato, carrot, and parsnip to create a beautiful pattern and ensure even cooking.
- Add sauce and cover. Pour the cream sauce evenly over the layered vegetables. Cover the dish tightly with foil to trap moisture and bake for 30 minutes to begin softening the vegetables.
- Add cheese and continue baking. Remove the foil carefully, sprinkle evenly with shredded Gruyère and grated Parmesan cheese. Return the dish to the oven and bake uncovered for 20 to 25 minutes, or until the vegetables are tender, and the cheese topping is golden and bubbly.
- Rest and garnish. Let the gratin cool for about 10 minutes to set before serving. Garnish with chopped fresh parsley if desired, adding freshness and color to the dish.
Notes
- Use a mandoline slicer to achieve evenly thin slices for uniform cooking.
- Feel free to substitute other root vegetables such as turnips, rutabaga, or beets for variety.
- This gratin pairs excellently with roasted meats or a crisp green salad for a balanced meal.
