Why Make This Recipe

Cheesy Root Vegetable Gratin is a delicious and comforting dish that warms the heart and satisfies the appetite. It combines vibrant roots like beets, sweet potatoes, and parsnips with rich cheese and cream, creating a layered, flavorful delight. This recipe is great for family dinners or gatherings, as it feeds a crowd and looks beautiful on the table. Plus, it’s a wonderful way to enjoy healthy vegetables in a creamy, cheesy form that everyone will love.

How to Make Cheesy Root Vegetable Gratin

Ingredients

• 3 small Beets
• 1 Garlic clove
• 1 Long sweet potato
• 3 large Parsnips
• 1 tbsp fresh Thyme
• Salt and pepper to taste
• 1 tbsp unsalted Butter
• 1 oz Gruyere cheese
• 14 tbsp Heavy cream
• 4 oz grated Parmesan cheese

Directions

1. Preheat the oven to 375°F (190°C).
2. Peel and slice the beets, sweet potato, and parsnips into thin rounds.
3. In a large baking dish, layer the sliced vegetables, sprinkling garlic and thyme between the layers.
4. Season each layer with salt and pepper.
5. In a small saucepan, melt the butter and mix it with the heavy cream. Pour this mixture over the layered vegetables.
6. Top with grated Gruyere and Parmesan cheese.
7. Cover the dish with foil and bake for about 45 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
9. Let it cool slightly before serving.

How to Serve Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin is perfect for serving alongside roasted meats or as a hearty side dish at any meal. It pairs well with salads and can be a main dish if you want something lighter. Simply scoop out portions and enjoy it warm. Garnish with a little extra thyme or chopped parsley for added color if desired.

How to Store Cheesy Root Vegetable Gratin

To store any leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. When reheating, you can warm it in the oven or microwave until heated through.

Tips to Make Cheesy Root Vegetable Gratin

• Use a mandoline slicer for even and thin slices of the vegetables, which cook more uniformly.
• Feel free to mix in other root vegetables like carrots or turnips for added flavor and variety.
• If you’re looking for a lighter version, you can reduce the amount of cream and cheese or substitute with lighter varieties.

Variation

You can easily swap out the cheeses in this recipe. Try using sharp cheddar or feta cheese for a different twist. You can also add cooked bacon pieces or sautéed onions for extra flavor.

FAQs

Can I make this dish ahead of time?
Yes, you can prepare the layers and store them in the fridge before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

What if I don’t like beets?
You can leave out the beets or replace them with another root vegetable you prefer, like carrots or rutabaga.

Can I freeze Cheesy Root Vegetable Gratin?
Yes, you can freeze it after cooking. Just make sure it’s completely cooled, then wrap it tightly before freezing. To reheat, thaw in the fridge overnight and warm it up in the oven.