Root Vegetable Gratin
This Root Vegetable Gratin combines sweet potatoes, beets, and parsnips in a creamy, cheesy bake that is both comforting and delicious.
Equipment
- Mandoline
- oven
- roasting pan
- cutting board
- Knife
Ingredients
Root Vegetables
- 4 pieces long sweet potatoes uniform in size, roughly 2 inches thick, peeled
- 6-8 pieces small beets peeled
- 1 large parsnip or carrot peeled
Cream and Cheese
- 1.25 cups heavy whipping cream
- 3 oz Parmesan cheese divided
- 2 oz shredded Gruyere
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 clove garlic minced
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Clean and peel all the vegetables. Peel the red beets last to avoid dyeing your hands.
- Slice all vegetables into thin rounds using a mandoline or a sharp knife.
- Keep each type of vegetable separate in bowls, adding ¼ cup of cream and ¼ tsp. thyme to each, along with salt and pepper. Toss to coat.
Baking
- Preheat your oven to 400°F and grease an oval roasting pan.
- Pour the remaining ¼ cup of heavy cream and minced garlic into the bottom of the pan.
- Layer the sweet potatoes, beets, and parsnips in the pan, alternating by type.
- Add any remaining cream and season with salt and pepper.
- Cover with foil and bake for 30 minutes until softened. Remove foil, sprinkle with Gruyere and leftover Parmesan, and bake uncovered for another 20 minutes, until cheese is golden.
Notes
Be cautious when using a mandoline to prevent cuts. Allow the dish to cool slightly before serving.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 36mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 10mg
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