Description

Indulge in the comforting warmth of Cheesy Root Veggie Gratin, a delightful layered dish featuring sweet potatoes, parsnips, and beets enveloped in a rich, creamy cheese sauce. This gratin not only looks stunning with its vibrant colors but also brings a perfect balance of sweetness and savory notes to your table. The combination of Parmesan and Gruyere cheeses melts beautifully, creating an irresistible topping that is sure to impress at any family gathering or cozy dinner. Easy to prepare yet elegant enough for special occasions, this dish is the ultimate comfort food that warms you from the inside out.

Ingredients

Scale

1 tablespoon unsalted butter (softened)
12 long sweet potatoes (each about 2 inches thick, peeled)
3 to 4 large parsnips (trimmed and peeled)
3 to 5 small beets (peeled)
1 1/4 cup heavy cream (divided)
4 ounces grated Parmesan cheese (divided)
1 tablespoon fresh thyme (minced, divided)
1 clove garlic (minced)
1 ounce shredded Gruyere cheese
Salt and freshly ground black pepper (to taste)

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Instructions

Preheat your oven to 400˚F and grease a 3-quart baking dish.
Thinly slice the sweet potatoes, parsnips, and beets; place each in separate bowls.
Coat the sweet potatoes and parsnips with 4 tablespoons of cream each; add 2 tablespoons to the beets. Season with Parmesan, thyme, salt, and pepper.
Layer the bottom of the baking dish with cream and minced garlic. Arrange layers of sweet potatoes, parsnips, and beets alternately until filled.
Cover with foil and bake for 30 minutes until veggies soften.
Uncover, sprinkle Gruyere on top, and bake for an additional 18-20 minutes until golden brown.
Let cool slightly before serving; garnish with fresh thyme.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 6g
Sodium: 610mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 9g
Cholesterol: 60mg