Cheesy Root Vegetable Gratin
A comforting dish with layers of sweet potatoes, parsnips, and beets baked with cream and cheese.
Equipment
- 3-quart baking dish
- Mandoline
Ingredients
For the Vegetables
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
For the Cream and Cheese Mixture
- 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 clove garlic, minced
- 1 ounce shredded gruyere
- salt and pepper to taste
- 1 tablespoon unsalted butter, softened
Instructions
- Preheat oven to 400˚F. Grease a 3-quart baking dish with butter.
- Slice sweet potato, parsnips, and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
- Pour 4 tablespoons cream over sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss until all vegetable slices are well coated.
- Pour remaining ¼ cup cream into the bottom of the baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
- Grab a stack of sweet potatoes and line them standing up on a bias at the top of the baking dish. Follow with a row of parsnips, then a row of beets. Repeat with remaining vegetables, creating 6 rows.
- Season top of gratin with salt, pepper, and a sprinkle of remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover gratin and top with shredded gruyere. Bake uncovered for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted, and the top has lightly browned.
- Finish with a sprinkle of fresh thyme leaves. Serve.
Notes
This dish pairs well with roasted meats or can be enjoyed as a vegetarian main course.