🥘 Mediterranean Root Vegetable Gratin
A colorful, creamy, and wholesome gratin dish layered with Mediterranean herbs, sweet potatoes, parsnips, and earthy beets. Perfect as a cozy side dish or even a vegetarian main.
🥗 Ingredients
For the Vegetables:
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2 medium sweet potatoes, peeled and thinly sliced
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2 medium parsnips, peeled and thinly sliced
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2 medium beets, peeled and thinly sliced
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1 small red onion, thinly sliced (optional, for extra flavor)
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2 tbsp olive oil
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Salt and black pepper, to taste
For the Creamy Sauce:
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1 cup heavy cream (or half-and-half for lighter version)
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½ cup whole milk
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2 garlic cloves, minced
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1 tsp fresh thyme leaves (or ½ tsp dried thyme)
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½ tsp dried oregano
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¼ tsp nutmeg (optional, adds warmth)
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Salt and pepper, to taste
For Topping:
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1 cup grated Parmesan cheese (or Pecorino Romano)
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½ cup crumbled feta cheese (Mediterranean touch)
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2 tbsp fresh parsley, chopped
👩🍳 Instructions
1. Prep the Oven & Dish
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish or similar casserole dish with olive oil.
2. Slice the Vegetables
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Use a mandoline slicer or sharp knife to slice all root vegetables into ⅛-inch thin rounds for even cooking.
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Toss each type of vegetable lightly with olive oil, salt, and pepper.
3. Make the Creamy Sauce
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In a small saucepan over medium heat, combine cream, milk, garlic, thyme, oregano, nutmeg, salt, and pepper.
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Simmer for 3–4 minutes until fragrant, but do not boil. Remove from heat.
4. Layer the Gratin
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In the baking dish, arrange a single layer of sweet potatoes, slightly overlapping the slices.
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Add a layer of parsnips, then a layer of beets.
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Repeat the layers until all vegetables are used, finishing with sweet potatoes on top.
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Pour the warm cream mixture evenly over the vegetables.
5. Add the Topping
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Sprinkle grated Parmesan cheese over the top.
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Cover dish with foil.
6. Bake the Gratin
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Bake covered for 35 minutes.
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Remove foil, add crumbled feta cheese, and bake uncovered for another 20–25 minutes or until vegetables are tender and the top is golden and bubbly.
7. Garnish & Serve
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Let it rest for 10 minutes before slicing.
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Sprinkle fresh parsley on top and serve warm.
🍽️ Serving Suggestions
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Serve as a side dish with roast chicken, lamb, or grilled fish.
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Pair with a light Mediterranean salad for a vegetarian meal.
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Great for holiday dinners or Sunday family meals.
❓ Q&A
Q1: Can I make it dairy-free?
✅ Yes! Use unsweetened coconut milk or oat cream instead of dairy cream and substitute vegan cheese for the toppings.
Q2: Do I need to pre-cook the vegetables?
❌ No, thin slicing and baking them covered first makes them tender without pre-cooking.
Q3: Can I prepare it ahead of time?
✅ Absolutely! Assemble the gratin (without baking) up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
Q4: What other root vegetables can I add?
🥕 You can add carrots, turnips, or rutabaga for extra flavor and color.
Q5: How do I keep the beet color from bleeding into other veggies?
💡 Roast the beet slices separately for 10 minutes before layering, or pat them dry after slicing.