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
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Cheesy Root Vegetable Gratin
Servings: 8
INGREDIENTS
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 4 large parsnips, ends trimmed and peeled
- 5 medium beets, peeled
- 2 ½ cups 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
- 2 ounces shredded gruyere
- salt and pepper to taste
Recipe instruction visual controls:
INSTRUCTIONS
- Preheat oven to 400˚F.
- Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
- Pour ⅔ cup cream over each bowl of vegetables and top each with ½ 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.
- Pour remaining cream into the bottom of a 2 quart (oval) 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 the sweet potato with a row of parsnips, followed by a row of beets.
- Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
- Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.
- Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
- Remove from oven, uncover gratin and top with shredded gruyere.
- Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
- Finish with a sprinkle of fresh thyme leaves. Serve.
NOTES
- *Makes 1 casserole
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Wow! Incredible flavors! I made this almost exactly per recipe, put in a copper square pan. Amazing!
Made this twice and going to make again tomorrow.. we just love it.
I’ve made this twice now. Tips- the day before…to minimize beet bleed, first slice the beets, put in a bath of ice cold water, then spread them out on a rack on top of a baking sheet to dry for several hours. Mix the spices, cheese & cream altogether. After slicing the veggies & separated into individual bowls, pour over the cream mix, toss and let marinate overnight in the fridge. Assemble the day of baking, pour remaining cream from each bowl over the arranged veggies. Sprinkle a little more parmigiana on top. Cover and follow the recipe as directed. Make sure they’re cooked through! Mine took almost 2x as long before a fork would easily pierce the hardest veggies. Came out beautifully. I’ll post pics on Pinterest when I have a chance! Guests love love it ❤️
Can I prep and cook the next day or should I cook and place in fridge?
You can definitely prep this the day before and store it in the fridge, then bake it off the next day
Hey this look awesome and I’m going to make it for a dinner party tomorrow and this maybe a stupid question but about how much cups woud the 4 oz of parm be and the 2 oz of gruyere? 1 cup and 1/2 cup? or maybe 1/2 cup and 1/4 cup?
This dish was a huge success for thanksgiving dinner!!!!
So glad to hear that!
Absolutely delicious and looks fantastic! I used Golden and Chioggia beets so I had no issue with bleeding. Unfortunately I packed in too many vegetables into the roasting pan and it took around 50 minutes to cook(before broiling). Using a mandoline is a must. So good, I will definitely make this again. I included butternut squash and it did not disappoint.
The recipe turned out good but it came out very liquidy. The sauce was not thick at all. I followed the recipse to the tee. Any advice?
Hm, i haven’t had a problem with the thickness of the ‘sauce’ before! When i make it the sauce usually thickens up and almost evaporates into the vegetables. Sorry you had issues with this one. :/
Hello! I don’t see the size dish or how many servings this makes – could you advise? i’m looking to make this for Thanksgiving. Thanks!
Hi! Depending on how upright or flat the pieces are laid down, this works in an 8”x8”, a shallow 9”x13” or about a 2 1/2 quart baking dish!
I make a similar dish, using the mandolin on thin slicing Yukons, Russets (some get melty, some crisp up) a few onion sticks and soaking in cream/garlic while I load the pan. I wedge in Gryure cheese and rosemary. I bake slow at 325 in a convection over uncovered. No need to broil. Salt and pepper as desired. (let me know if you try it. It goes fast here!)