Description
Cheesy Root Vegetable Gratin is a rich and flavorful side dish made with root vegetables like potatoes, parsnips, and carrots, all baked in a creamy, cheesy sauce. It’s perfect for any festive meal or a cozy dinner at home, offering a comforting combination of savory flavors and textures.
Ingredients
Scale
- 4 large potatoes, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 tablespoon fresh thyme
- 1 cup Gruyère cheese, grated
- 1 cup sharp Cheddar cheese, grated
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and slice the potatoes, parsnips, and carrots into uniform slices.
- In a skillet, sauté the diced onion and minced garlic in butter until softened.
- In a saucepan, heat the heavy cream with thyme, salt, and pepper, then add the grated cheeses, stirring until melted and smooth.
- Layer the sliced vegetables in a greased baking dish.
- Pour the creamy cheese sauce over the vegetables.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes until golden and bubbly.
- Let the gratin cool for a few minutes before serving.
Notes
- For a crispy topping, sprinkle some additional cheese over the gratin during the final 10 minutes of baking.
- If making ahead, assemble the gratin and refrigerate it before baking.
- You can substitute other root vegetables like sweet potatoes or rutabaga for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg