Description
Cheesy Root Vegetable Gratin brings rustic French countryside comfort to winter tables. Layers of earthy parsnips, sweet potatoes, and turnips meld with rich Gruyère cheese, creating a golden-crusted masterpiece that warms souls and delights palates.
Ingredients
Scale
Root Vegetables:
- 1 to 2 long sweet potatoes, peeled and about 2 inches thick
- 3 to 4 large parsnips, ends trimmed and peeled
- 3 to 5 small beets, peeled
Cheeses:
- 4 ounces (113 grams) grated Parmesan cheese, divided
- 1 ounce (28 grams) shredded Gruyere cheese
Seasoning and Additional Ingredients:
- 14 tablespoons (207 milliliters) heavy cream, divided
- 1 tablespoon (14 grams) unsalted butter, softened
- 1 garlic clove, minced
- 1 tablespoon (3 grams) fresh minced thyme plus more for garnish
- Salt to taste
- Pepper to taste
Instructions
- Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and generously coat a 3-quart (2.84 liters) baking dish with unsalted butter.
- Use a mandoline to create uniform, thin rounds of sweet potatoes, parsnips, and beets, placing each vegetable in separate mixing bowls.
- Drizzle of heavy cream over the sweet potato and parsnip slices, and of cream onto the beet rounds.
- Gently sprinkle ½ ounce (14 grams) of freshly grated Parmesan cheese and of finely chopped thyme leaves onto each vegetable bowl; season thoroughly with kosher salt and freshly ground black pepper, then toss until vegetables are evenly coated.
- Pour the remaining ¼ cup (60 milliliters) of cream into the prepared baking dish, then scatter minced garlic and an additional pinch of Parmesan cheese across the bottom.
- Create alternating rows of vegetable slices, starting with sweet potatoes at one end, followed by parsnips, then beets, repeating until six rows are formed.
- Lightly dust the top layer with extra salt, pepper, and remaining Parmesan cheese to enhance the flavor profile.
- Hermetically seal the dish with aluminum foil and bake for approximately 30 minutes, or until the vegetables become notably tender.
- Remove the foil, evenly distribute shredded Gruyère cheese across the surface, and return to the oven for an additional 18 to 20 minutes until the vegetables are fork-tender and the cheese transforms into a golden, bubbling crust.
- Garnish with fresh thyme leaves immediately before serving this decadent vegetable gratin piping hot.
Notes
- Layering vegetables requires precision and patience, creating a visual feast that’s as stunning as it is delicious.
- Mandoline slicing ensures uniform vegetable thickness, guaranteeing even cooking and beautiful presentation.
- Cream and Parmesan cheese transform humble root vegetables into a luxurious, indulgent side dish bursting with flavor.
- Alternating vegetable rows builds complexity, allowing each type to shine while creating an eye-catching color gradient.
- Covering with foil initially steams vegetables to tenderness, then uncovering allows beautiful caramelization and cheese melting.
- Fresh thyme adds a final aromatic touch, elevating this gratin from simple to extraordinary.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg