Description
A golden, bubbling casserole of layered root vegetables bathed in a creamy garlic cheese sauce. This Cheesy Root Veggie Gratin is comforting, flavorful, and perfect as a main or side dish for any meal or special gathering.
Ingredients
2 medium sweet potatoes
2 medium Yukon Gold potatoes
2 medium beets or turnips
3 cloves garlic, minced
2 cups heavy cream
1 ½ cups grated Gruyère cheese
½ cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
Instructions
1. Peel and thinly slice sweet potatoes, Yukon Gold potatoes, and beets or turnips using a mandoline or sharp knife. Keep them separated by type.
2. In a heavy-bottomed saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in cream and heat gently, then whisk in Gruyère and Parmesan until smooth.
3. Grease a large oven-safe baking dish. Layer vegetables in alternating colors. After every two layers, pour on some cheese sauce and sprinkle with herbs, salt, and pepper.
4. Cover with foil and bake at 375°F (190°C) for 40 minutes. Uncover and bake for another 15–20 minutes until top is golden and bubbly.
5. Let the gratin rest for 10 minutes before slicing and serving.
Notes
For even cooking and presentation, slice all root vegetables as uniformly as possible.
Letting the gratin rest after baking is essential for clean slices and flavor melding.
You can prep the dish the day before and refrigerate it until baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Comfort, Vegetarian
Nutrition
- Serving Size: 1 slice (1/6th of dish)
- Calories: 385
- Sugar: 5g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 85mg
Keywords: root veggie gratin, cheesy casserole, vegetable bake