Description
Indulge in this rich and creamy Cheesy Root Vegetable Gratin, a comforting dish that combines layers of thinly sliced Yukon gold potatoes, carrots, parsnips, and sweet potatoes, smothered in a decadent Gruyère and Parmesan cheese sauce. This French-inspired bake is perfect for a cozy dinner or holiday feast.
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
Cheese Sauce:
- 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 for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Prepare Sauce: Melt butter in a saucepan, add garlic, then mix in cream, salt, pepper, and thyme. Simmer briefly, then remove from heat.
- Layer Vegetables: Arrange sliced vegetables in the baking dish, then pour the cream mixture over them. Cover with foil and bake for 30 minutes.
- Add Cheese: Uncover the dish, sprinkle Gruyère and Parmesan over the top, and bake for an additional 20-25 minutes until golden and bubbly.
- Serve: Let it cool for 10 minutes before garnishing with parsley and serving.
Notes
- Use a mandoline for even slices
- Substitute with turnips, rutabaga, or beets
- Pair with roasted meats or a green salad
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4 g
- Sodium: 270 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
