Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

why make this recipe

Root Vegetable Gratin is a wholesome dish that brings together the earthy flavors of sweet potatoes, parsnips, and beets. This recipe is perfect for cozy gatherings or family dinners. It’s rich, creamy, and fits well as a comforting side dish, or even a main course. Plus, it’s a great way to include more vegetables in your meals, making it both delicious and nutritious.

how to make Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

Ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional for topping)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes.
3. In a large bowl, combine the sliced sweet potatoes, parsnips, beets, sautéed onions, thyme, salt, and pepper.
4. In a separate bowl, whisk together the heavy cream, half of the Gruyère, and half of the Parmesan cheese.
5. In a greased 9×13 inch baking dish, layer half of the root vegetable mixture.
6. Pour half of the cream mixture over the first layer of vegetables.
7. Repeat with the remaining root vegetable mixture and cream mixture.
8. Top with the remaining Gruyère and Parmesan cheeses, and sprinkle breadcrumbs on top if using.
9. Cover with foil and bake for 40 minutes.
10. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
11. Let cool for 10 minutes before serving.

how to serve Root Vegetable Gratin

Serve the Root Vegetable Gratin warm as a side dish or as a main dish with a simple green salad. It pairs wonderfully with roasted meats or can stand alone for a hearty vegetarian option.

how to store Root Vegetable Gratin

To store leftovers, let the gratin cool completely. Place it in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat in the oven until warmed through.

tips to make Root Vegetable Gratin

• Make sure to slice the vegetables evenly for even cooking.
• You can use different types of cheese if you prefer—cheddar or mozzarella can work well too.
• If you want a crunchier top, ensure you add breadcrumbs before baking.

variation

You can add different vegetables like carrots or turnips based on your preference. Also, try adding herbs like rosemary or sage for a different flavor.

FAQs

Q: Can I prepare the gratin ahead of time?
A: Yes, you can assemble the gratin a day in advance. Just cover it and store it in the fridge until you’re ready to bake.

Q: Is it necessary to use heavy cream?
A: While heavy cream gives a rich flavor, you can substitute it with half-and-half or a plant-based cream for a lighter option.

Q: Can I freeze Root Vegetable Gratin?
A: Yes, you can freeze it before baking. Wrap it well and store it in the freezer for up to 2 months. Bake it directly from frozen, adding extra time to ensure it heats through completely.

Root Vegetable Gratin

A wholesome dish that combines sweet potatoes, parsnips, and beets for a rich and creamy side or main dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Root Vegetables

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced

Cream and Cheese Mixture

• 2 cups heavy cream Can substitute with half-and-half or plant-based cream.
• 1 cup grated Gruyère cheese Can use different types of cheese if preferred.
• 1 cup grated Parmesan cheese Can use different types of cheese if preferred.

Seasoning and Extras

• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons olive oil For sautéing onions and garlic.
• 1/2 cup breadcrumbs Optional for topping.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes.
3. In a large bowl, combine the sliced sweet potatoes, parsnips, beets, sautéed onions, thyme, salt, and pepper.
4. In a separate bowl, whisk together the heavy cream, half of the Gruyère, and half of the Parmesan cheese.

Layering and Baking

1. In a greased 9x13 inch baking dish, layer half of the root vegetable mixture.
2. Pour half of the cream mixture over the first layer of vegetables.
3. Repeat with the remaining root vegetable mixture and cream mixture.
4. Top with the remaining Gruyère and Parmesan cheeses, and sprinkle breadcrumbs on top if using.
5. Cover with foil and bake for 40 minutes.
6. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
7. Let cool for 10 minutes before serving.

Notes

Ensure to slice the vegetables evenly for even cooking. You can add different vegetables like carrots or turnips based on preference. If you want a crunchier top, ensure you add breadcrumbs before baking.