Why Make This Recipe
Cheesy Root Vegetable Gratin is a comforting and delicious dish that brings together the natural sweetness of root vegetables and the creaminess of cheese. It is perfect for family dinners or gatherings and can easily impress your guests. This gratin not only tastes great but also provides a nutritious option packed with vitamins. You can enjoy this dish as a main course or a side dish, and it’s a great way to use seasonal vegetables.
How to Make Cheesy Root Vegetable Gratin
Ingredients:
- 1 tablespoon unsalted butter (softened)
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
- 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won’t thicken as much or be as creamy)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Directions:
- Preheat the oven to 400ËšF. Grease a 3-quart baking dish with softened butter.
- Slice the sweet potato, parsnips, and beets into very thin rounds, using a mandoline if possible, and place each vegetable in its own bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, then toss until all vegetable slices are well coated.
- Pour the remaining 1/4 cup of cream into the bottom of the greased baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic.
- Arrange the sweet potatoes in a stack on a bias at the top of the baking dish. Follow this with a row of parsnips and then a row of beets. Repeat this process with the remaining vegetables to create 6 rows of root vegetables.
- Season the top of the gratin with salt, pepper, and the remaining Parmesan.
- Cover the dish with foil and bake for 30 minutes, or until the vegetables are soft.
- Uncover the gratin and sprinkle it with the shredded gruyere cheese. Return it to the oven, uncovered, and continue to bake for an additional 18 to 20 minutes, or until the vegetables are fork-tender and the cheese has melted with a lightly browned top.
- Finish with a sprinkle of fresh thyme leaves before serving.
How to Serve Cheesy Root Vegetable Gratin
Cheesy Root Vegetable Gratin is best served warm, right out of the oven. You can serve it as a main dish alongside a simple salad or as a hearty side dish with roasted meats or poultry. It pairs beautifully with a side of crusty bread to soak up the creamy goodness.
How to Store Cheesy Root Vegetable Gratin
If you have leftovers, allow them to cool to room temperature before transferring them to an airtight container. Store the gratin in the refrigerator for up to 3 days. When you are ready to reheat it, cover it with foil and warm it in a preheated oven at 350ËšF until heated through.
Tips to Make Cheesy Root Vegetable Gratin
- Use a mandoline for even slicing. This keeps the cooking time uniform for all vegetables.
- Feel free to mix in other root vegetables like carrots or turnips for added flavor and variety.
- For extra creaminess, you can increase the amount of heavy cream or add a bit of cream cheese to the mix.
- Make sure to adjust the seasoning to your taste; adding herbs can enhance the flavor even more.
Variation
You can add cooked bacon or sausage to the layers for a meatier version of this gratin. You can also experiment with different types of cheese, such as mozzarella or cheddar, for a different flavor profile.
FAQs
Can I use different vegetables?
Yes, you can substitute other root vegetables like carrots or rutabaga. Be mindful that cooking times may vary depending on the vegetable used.
Can I make this dish ahead of time?
Yes, you can prepare the gratin a day in advance. Just assemble it without baking and store it in the refrigerator. Bake it when you’re ready to serve.
Is it possible to freeze Cheesy Root Vegetable Gratin?
While it is best fresh, you can freeze leftovers. Just make sure to store it in a freezer-safe container. When reheating, allow it to thaw in the refrigerator overnight for best results.
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