Description
Cheesy root vegetable gratin combines hearty winter vegetables with rich, creamy cheese in a comforting French-inspired dish. Layers of seasonal root vegetables meld with a luxurious sauce, creating a satisfying side that will delight you at any gathering.
Ingredients
Scale
- 1–2 sweet potatoes (long, peeled, about 2 inches thick)
- 3–4 parsnips (large, ends trimmed and peeled)
- 3–5 beets (small, peeled)
- 4 oz (113 g) Parmesan cheese (grated, divided)
- 1 oz (28 g) Gruyere cheese (shredded)
- 14 tbsps (207 ml) heavy cream (divided)
- 1 tbsp (14 g) unsalted butter (softened)
- 1 garlic clove (minced)
- 1 tbsp (3 g) fresh thyme (minced, plus more for garnish)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preparation: Preheat oven to 400°F (204°C) and thoroughly butter a 3-quart baking dish.
- Vegetable Slicing: Use a mandoline to create uniform, paper-thin rounds of sweet potatoes, parsnips, and beets, carefully separating into individual bowls.
- Seasoning Vegetables: Drizzle heavy cream over each vegetable type, gently incorporating Parmesan cheese, thyme, kosher salt, and black pepper, ensuring even coating.
- Layering Foundation: Spread minced garlic and a sprinkle of Parmesan across the baking dish bottom, then pour remaining cream to create a flavorful base.
- Architectural Assembly: Construct alternating vegetable rows—sweet potatoes, parsnips, beets—creating six distinct layers with meticulous precision.
- Flavor Enhancement: Dust the top layer with additional seasoning and Parmesan to elevate the dish’s aromatic profile.
- Initial Baking: Cover with aluminum foil and bake for 30 minutes until vegetables soften substantially.
- Cheese Transformation: Remove foil, generously distribute Gruyère cheese across the surface, and return to oven for 18-20 minutes until vegetables reach fork-tender consistency and cheese develops a golden, bubbling crust.
- Serving: Garnish with fresh thyme leaves and serve immediately while piping hot, showcasing the gratin’s layered complexity and rich textures.
Notes
- Slice Precisely: Use a mandoline for uniform, thin vegetable rounds to ensure even cooking and consistent texture throughout the gratin.
- Cream Technique: Drizzle cream separately on each vegetable type to prevent color bleeding and maintain distinct vegetable layers.
- Seasoning Strategy: Toss vegetables individually with cheese, herbs, salt, and pepper to guarantee every slice is perfectly flavored.
- Cheese Layering: Add Gruyère cheese in the final baking stage to create a golden, crispy top that adds rich, melty complexity to the dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 280
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg