Cheesy Root Vegetable Gratin—perfect for colder months or as a hearty side dish for a festive meal!
Cheesy Root Vegetable Gratin Recipe
Ingredients:
2 large russet potatoes, thinly sliced
2 large sweet potatoes, thinly sliced
2 medium carrots, peeled and thinly sliced
1 medium parsnip, peeled and thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 cups heavy cream (or half-and-half for a lighter version)
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 cups shredded Gruyère cheese (or a mix of Gruyère and cheddar)
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme (optional)
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish with butter or nonstick spray.
Step 2: Prepare the Root Vegetables
Slice the russet potatoes, sweet potatoes, carrots, and parsnip into thin, even slices (about 1/8-inch thick). This helps the vegetables cook evenly.
Thinly slice the onion and mince the garlic.
Step 3: Make the Cream Sauce
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the flour and cook for about 1-2 minutes, stirring constantly, to create a roux (this will help thicken the sauce).
Gradually pour in the heavy cream and milk, whisking constantly to avoid lumps.
Season the sauce with salt, pepper, and ground nutmeg. Continue to cook for about 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Assemble the Gratin
Layer the thinly sliced root vegetables (potatoes, sweet potatoes, carrots, parsnips, and onions) in the greased baking dish, overlapping them slightly to create a layered effect.
Pour the creamy sauce over the vegetables, making sure they are evenly coated.
Sprinkle the Gruyère cheese and Parmesan cheese evenly on top of the vegetables. You can reserve a bit of Parmesan for sprinkling at the end, if you like.
Step 5: Bake the Gratin
Cover the dish with aluminum foil and bake for about 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the vegetables are tender and the top is golden and bubbly.
Step 6: Garnish and Serve
Once the gratin is cooked, remove it from the oven and let it rest for about 5 minutes before serving.
Garnish with fresh thyme leaves and chopped parsley for a touch of freshness.
Why This Recipe Works:
The combination of root vegetables like potatoes, sweet potatoes, carrots, and parsnips gives this gratin a lovely mix of earthy flavors and textures. The creamy sauce made with butter, cream, and milk provides a rich base, while the cheeses add depth and a beautiful golden crust. The nutmeg and thyme bring out the warmth and coziness, making this gratin the perfect comfort food.
Tips for Success:
Even Slicing: It’s important to slice the vegetables as evenly as possible to ensure they cook uniformly. You can use a mandoline slicer for perfectly thin slices.
Cheese Variation: Feel free to swap out the Gruyère for another melting cheese like Fontina or cheddar for a different flavor profile.
Make Ahead: You can prepare the gratin a day ahead. Just assemble it, cover tightly with plastic wrap or foil, and store in the fridge. When ready to bake, remove it from the fridge, let it sit at room temperature for about 20 minutes, and then bake as directed.
Add-ins: For extra flavor, you can add sautéed mushrooms, leeks, or spinach between the layers of vegetables. You can also add a handful of bread crumbs on top before the final baking for a crunchy topping.
Q&A:
Q: Can I use other vegetables in the gratin?
A: Yes! You can add vegetables like butternut squash, turnips, or rutabaga to the gratin for extra variety and flavor. Just be sure to slice them thinly for even cooking.
Q: Can I make this gratin dairy-free or vegan?
A: Yes! To make the gratin dairy-free or vegan, you can use plant-based butter, almond milk or coconut milk, and vegan cheese. There are many great dairy-free cheese options available that will melt nicely.
Q: How do I store leftovers?
A: Store leftover gratin in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F (175°C) until warmed through, or reheat individual servings in the microwave.
Q: Can I freeze this gratin?
A: Yes, you can freeze the gratin before baking. Just assemble it, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as usual.
Q: Can I make the gratin spicier?
A: Absolutely! You can add cayenne pepper or red pepper flakes to the cream sauce to give it a spicy kick. A pinch of smoked paprika can also add a bit of warmth.
This Cheesy Root Vegetable Gratin is a delicious and satisfying dish, perfect for cozy meals or as a standout side at holiday dinners. The layers of vegetables and cheese create a flavorful combination that will surely become a favorite. Enjoy!