Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets
This cozy and comforting gratin features layers of sweet potatoes, parsnips, and beets swimming in a creamy blend of heavy cream and cheese, perfect for any gathering.
Servings: 6 servings
Calories: 350kcal
Ingredients
For greasing the dish
- 1 tablespoon softened, unsalted butter For greasing the baking dish.
Root Vegetables
- 1-2 medium sweet potatoes, peeled and thinly sliced
- 3-4 large parsnips, trimmed and peeled
- 3-5 small beets, peeled and sliced into thin rounds
Cream & Cheese
- 14 tablespoons heavy cream Divided.
- 4 ounces Parmesan cheese, finely grated Split into portions.
- 1 ounce shredded Gruyère cheese For topping.
Seasoning
- 1 tablespoon freshly chopped thyme Divided, plus extra for garnish.
- 1 clove garlic, finely minced
- a pinch sea salt Or to taste.
- to taste freshly ground black pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and generously coat a 3-quart baking dish with softened butter.
- Using a mandoline slicer or sharp knife, slice sweet potatoes, parsnips, and beets into thin, even rounds.
Coating and Layering
- In separate bowls, drizzle 4 tablespoons of cream over sweet potatoes and parsnips, and 2 tablespoons over the beets.
- Add 1/2 ounce of grated Parmesan cheese and 1 teaspoon of fresh thyme to each bowl. Toss to coat.
- Pour 1/4 cup of cream into the bottom of the buttered baking dish and sprinkle in 1/2 ounce of Parmesan cheese and minced garlic.
- Arrange the vegetable slices upright in rows, alternating between sweet potatoes, parsnips, and beets.
Baking
- Season the top of the gratin with salt, pepper, and remaining Parmesan cheese. Cover with foil and bake for 30 minutes.
- Remove the foil and sprinkle with shredded Gruyère cheese. Bake uncovered for an additional 18-20 minutes until golden brown.
Finishing Touch
- Sprinkle with fresh thyme and serve warm.
Notes
For enhanced flavor, consider adding a splash of vegetable broth or a bay leaf. You can prepare the layers in advance and store in the fridge until ready to bake.