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Irresistible Cheesy Root Vegetable Gratin with 3 Layers Recipe

Irresistible Cheesy Root Vegetable Gratin with 3 Layers Recipe
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★★★★★

5.2 from 19 reviews

This irresistible cheesy root vegetable gratin features thinly sliced layers of sweet potatoes, parsnips, and beets, all baked in a creamy Parmesan sauce and topped with melted Gruyere. Perfectly seasoned with fresh thyme and garlic, this gratin is a comforting, flavorful side dish that adds a beautiful pop of color and depth to any meal.

Ingredients

Scale

Vegetables

  • 1–2 long sweet potatoes (about 2 inches thick), peeled
  • 3–4 large parsnips, ends trimmed and peeled
  • 3–5 small beets, peeled

Dairy & Cheese

  • 1 tablespoon unsalted butter, softened
  • 14 tablespoons heavy cream, divided
  • 4 ounces grated Parmesan, divided
  • 1 ounce shredded Gruyere

Herbs & Seasonings

  • 1 tablespoon fresh minced thyme, divided, plus more for garnish
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare: Preheat your oven to 400˚F. Grease a 3-quart baking dish evenly with the softened butter to prevent sticking and add flavor.
  2. Slice the Vegetables: Slice the sweet potatoes, parsnips, and beets into very thin rounds to ensure even cooking and layering. Transfer each type of vegetable into its own separate bowl.
  3. Season and Coat: Pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets. Add ½ ounce grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, then toss each vegetable until thoroughly coated in the cream and seasoning mixture.
  4. Prepare the Baking Dish Base: Pour the remaining ¼ cup (4 tablespoons) of heavy cream into the bottom of the prepared baking dish. Sprinkle ½ ounce grated Parmesan and the minced garlic evenly over the cream for a flavorful base.
  5. Layer the Vegetables: Begin arranging the vegetables standing on a bias (tilted) in rows in the baking dish. Start with a stack of sweet potato slices at one edge, followed by a row of parsnips, and then a row of beets. Repeat this pattern to create approximately six rows, resulting in a beautiful three-layered gratin.
  6. Season and Cover: Season the top of the stacked vegetables with salt, pepper, and the remaining grated Parmesan. Cover the dish tightly with aluminum foil to trap moisture and help the vegetables soften evenly during baking.
  7. Bake Covered: Bake the gratin covered for 30 minutes, or until the vegetables are tender when pierced with a fork.
  8. Add Cheese and Finish Baking: Remove the foil and sprinkle the shredded Gruyere cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 18–20 minutes, or until the cheese is melted, bubbly, and lightly browned, and the vegetables are fork-tender.
  9. Garnish and Serve: Remove from the oven and sprinkle fresh thyme leaves over the gratin for a fragrant finish. Serve hot as a delightful side dish.

Notes

  • For an even thinner slice, use a mandoline slicer to slice the vegetables evenly.
  • Make sure to peel the beets carefully to avoid staining your hands—wear gloves if preferred.
  • You can substitute Gruyere with mozzarella or Fontina if unavailable.
  • This gratin is best served fresh but can be reheated covered in the oven at 350˚F for 15 minutes.
  • Leftovers can be stored in an airtight container refrigerated for up to 3 days.

Nutrition

Keywords: root vegetable gratin, cheesy gratin, sweet potato gratin, parsnip recipe, beet gratin, layered vegetable bake, comfort food side dish

Find it online: https://cheframiflavor.com/irresistible-cheesy-root-vegetable-gratin-with-3-layers-recipe/