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Cheesy Root Veggie Gratin

Cheesy Root Veggie Gratin
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Indulge in the comfort of Cheesy Root Veggie Gratin, a delightful dish featuring layers of tender sweet potatoes, parsnips, and beets enveloped in a rich creamy sauce. Topped with a perfect blend of Parmesan and Gruyere cheeses, this gratin is not only visually stunning but also incredibly easy to make. The fresh thyme adds an aromatic touch that brightens up the savory flavors, making it ideal for family dinners or special occasions. With a blend of textures and tastes, this gratin is bound to impress everyone at your table, all while being a breeze to prepare.

Ingredients

Scale
  • 12 long sweet potatoes (peeled)
  • 3 to 4 large parsnips (trimmed and peeled)
  • 3 to 5 small beets (peeled)
  • 1 tablespoon unsalted butter (softened)
  • 1 1/4 cup heavy cream (divided; whole milk can be used instead)
  • 4 ounces grated Parmesan cheese (divided)
  • 1 tablespoon fresh thyme (minced; divided plus extra for garnish)
  • 1 clove garlic (minced)
  • 1 ounce shredded Gruyere cheese
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Preheat your oven to 400°F and grease a 3-quart baking dish with softened butter.
  2. Thinly slice the sweet potatoes, parsnips, and beets using a mandoline for even slices.
  3. In separate bowls, coat each vegetable with cream, Parmesan cheese, thyme, salt, and pepper.
  4. Pour some cream into the bottom of the baking dish and layer the sliced vegetables in alternating rows.
  5. Finish layering with remaining seasoning and cover the dish with foil.
  6. Bake covered for 30 minutes until veggies are tender.
  7. Remove foil, sprinkle Gruyere on top, and bake uncovered for another 18-20 minutes until golden brown.

Nutrition

Find it online: https://sweetrecipetime.com/cheesy-root-veggie-gratin/