Description
A delightful French-inspired Cheesy Root Vegetable Gratin featuring layered sweet potatoes, parsnips, and beets baked in a creamy mixture of heavy cream and Parmesan, topped with melted Gruyere and fresh thyme for a comforting and elegant side dish.
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 (whole milk can be used but will result in a thinner, less creamy texture)
- 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
- Preheat and prepare baking dish: Preheat the oven to 400˚F. Grease a 3-quart baking dish with softened butter to prevent sticking and add flavor.
- Slice vegetables: Using a mandoline or sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Transfer each type of vegetable into separate bowls.
- Coat vegetables: Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, then toss until all slices are evenly coated with the mixture.
- Prepare bottom layer: Pour the remaining ¼ cup of cream into the bottom of the prepared baking dish. Sprinkle ½ ounce of Parmesan and the minced garlic evenly over the cream.
- Arrange vegetables: Line the baking dish by standing a row of sweet potato slices on a bias at the top, followed by a row of parsnips, then beets. Continue layering rows in this sequence until all vegetables are arranged, creating six rows total.
- Season and cover: Season the top of the gratin generously with salt, pepper, and the remaining Parmesan. Cover the dish tightly with foil.
- Bake covered: Bake the gratin covered for 30 minutes or until the vegetables are softened.
- Add Gruyere and finish baking: Remove the foil, sprinkle shredded Gruyere on top, then place the gratin back into the oven uncovered. Bake for an additional 18 to 20 minutes until the vegetables are fork tender, the cheese has melted, and the top is lightly browned.
- Garnish and serve: Finish by sprinkling fresh thyme leaves over the top. Serve warm as an elegant and flavorful side dish.
Notes
- Makes 1 (3-quart) casserole suitable for 8 servings.
- Nutrition facts are based on the lowest number of vegetables in each quantity range to provide conservative estimates.
- Can be prepared up to one day ahead and refrigerated tightly wrapped in foil. When ready, bake covered, adding about 5-7 extra minutes of baking time.
- Be aware that prepping ahead may cause beets to bleed into the cream, which alters appearance but not flavor.
- To prevent beet bleeding, use just enough cream to coat the slices and ensure the bottom layer is lightly coated with cream and Parmesan.
- Adjust the amount of cream used slightly based on the surface area of your baking dish; eyeball as needed.
Nutrition
- Serving Size: 1/8 casserole (approx. ¾ cup)
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
