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cheesy_root_vegetable_gratin Alright – we know you are probably seeing a million new Thanksgiving recipes you could try but we wanted to share another one with you. This is our Cheesy Root Vegetable Gratin. It is one of those dishes that is not only delicious but super super pretty. So that makes it really perfect for thanksgiving. Yes the cutting of the vegetables is a little time consuming but not if you have a mandolin! This side dish is packed with cheese and cream which makes everything taste better. Baked in the oven so the top gets crispy – this is a very perfect side dish recipe. :)
♥ Teri

cheesy_vegetable_gratin_recipe

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Cheesy Root Vegetable Gratin

Makes 1

Ingredients:
1-2 long sweet potatoes (about 2 inches thick), peeled
4 large parsnips, ends trimmed and peeled
5 medium beets, peeled
2 1/4 cups heavy cream, divided (whole milk is fine, but mixture wont 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
2 ounces shredded gruyere
salt and pepper to taste

Directions:
1. Preheat oven to 400˚F.
2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
3. Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.
5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
6. Follow the sweet potato with a row of parsnips, followed by a row of beets.
7. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
8. Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.
9. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
10. Remove from oven, uncover gratin and top with shredded gruyere.
11. Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
12. Finish with a sprinkle of fresh thyme leaves. Serve.

 /   /   /  26 Comments
  1. Lindsay Not Specified Not Specified

    Any tips for making sure that the colors don’t bleed and to ensure that all elements cook evenly?

  2. DJ Not Specified Not Specified

    Personally, when I make this I will sub carrots for beets. Won’t be as colorful but it won’t suffer from beet bleed and I think I will like the flavors a bit more.

  3. Stacy Wiggans Not Specified Not Specified

    Where did you get that pan?? It’s amazing, vintage?

  4. Sara Not Specified Not Specified

    Can’t this dish be made ahead and then frozen?

    • Jenny Park Not Specified Not Specified

      Hm, I’m not sure. I get weird about freezing things (trying to be better about it)…i worry the potatoes may get mushy, once you reheat…but maybe not! Perhaps others who freeze dishes more often may have better insight!

  5. Karen Not Specified Not Specified

    Can this made the day ahead of Thanksgiving and then just pop it in the oven?

  6. Candy Not Specified Not Specified

    This looks so delicious. Do you think the cream could be substituted with something other than dairy. My kids can’t have that much dairy, since there is also cheese in it. I would love to make this.

    • Jenny Park Not Specified Not Specified

      Hi! You can use a cow dairy alternative like almond milk or cashew milk. You may need to drain some of the excess liquid that gathers at the bottom of the dish, once you uncover the gratin, but should still work out just fine!

  7. Betty Not Specified Not Specified

    Will try this weekend. Any idea of calorie intake per portion? I know it shouldn’t really matter but I thought I’d ask

  8. Chelsea Not Specified Not Specified

    Did you (or anyone who has made this) have issues with beet bleed? Any advice for avoiding it?

    • Jenny Park Not Specified Not Specified

      I actually didn’t have any issues with beet bleeding. They bled a little bit, when they were tossed in a mixing bowl with cream, but not while assembling or baking :)

  9. Deb Not Specified Not Specified

    Looks beautiful. Can you substitute potatoes for the turnips and can you substitute broccoli crowns for the beets?

  10. Karen Not Specified Not Specified

    Some rutabaga sounds good.

  11. chef_for_life Not Specified Not Specified

    i think its just perfect,i wouldn’t change a thing.the pan ,the ingredients,its perfect..thank you

  12. Tegan Not Specified Not Specified

    How many people do you think this would serve? It looks lovely!

  13. candace Not Specified Not Specified

    This recipe was SO delish and beautiful. We didn’t have Gruyere on hand so I subbed Raclette. This is one of my new fave recipes. Thank you.

  14. Nicole Massengale Not Specified Not Specified

    This looks delicious! Definitely going on my meal plan soon.

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