🥔 Root Vegetable Gratin with Sweet Potatoes, Parsnips & Beets
📖 Description
This root vegetable gratin is a stunning, layered bake that combines the natural sweetness of sweet potatoes and beets with the earthy flavor of parsnips. Thinly sliced vegetables are arranged in a baking dish, then bathed in a creamy garlic-herb sauce and topped with melted cheese. As it bakes, the edges turn golden and slightly crisp while the inside becomes tender and silky. It’s a perfect side for holidays or a cozy vegetarian main dish.
🛒 Ingredients
- 2 medium sweet potatoes (thinly sliced)
- 2 parsnips (peeled & thinly sliced)
- 2 medium beets (peeled & thinly sliced)
- 1 cup heavy cream
- ½ cup milk
- 1 cup grated Gruyère or cheddar cheese
- ¼ cup Parmesan cheese
- 2 cloves garlic (minced)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 tbsp butter
- Salt & black pepper (to taste)
👨🍳 Instructions
1. Preheat Oven
Preheat to 180°C (350°F) and grease a baking dish with butter.
2. Prepare Vegetables
Slice all vegetables thinly (use a mandoline if possible for even layers).
3. Make Cream Sauce
In a saucepan, heat cream, milk, garlic, thyme, salt, and pepper until warm (do not boil).
4. Layer the Gratin
Arrange slices of sweet potatoes, parsnips, and beets in layers (or alternating rows for a красивый pattern).
Pour some cream mixture over each layer and sprinkle a bit of cheese.
5. Top Layer
Finish with remaining cream and a generous layer of cheese.
6. Bake
Cover with foil and bake for 40 minutes.
Remove foil and bake another 20–25 minutes until golden and bubbling.
7. Rest & Serve
Let it rest for 10 minutes before serving so layers set properly.
💡 Tips
- Use a mandoline slicer for uniform thickness
- Add a pinch of nutmeg for extra warmth
- For a lighter version, use half-and-half instead of heavy cream
- Keep beets separate if you don’t want color bleeding
❓ Q&A
Q1: Can I make this ahead of time?
Yes! Assemble and refrigerate, then bake when needed.
Q2: Can I make it dairy-free?
Use plant-based cream, milk, and vegan cheese alternatives.
Q3: Why are my vegetables still firm?
They may be sliced too thick—thin slices cook more evenly.
Q4: Can I add protein?
Yes, cooked chicken or lentils can be layered in.
Q5: What does it pair well with?
Roasted meats, grilled chicken, or a fresh green salad.