Rustic Root Vegetable Gratin 🥔🍠

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"Close-up of a baked root vegetable gratin with layers of sweet potatoes, parsnips, and beets topped with golden melted cheese and garnished with fresh thyme sprigs."

Introduction

Looking for a flavorful, comforting side dish that’s both stunning to look at and delicious to eat? This Rustic Root Vegetable Gratin is the perfect choice. Featuring layers of tender sweet potatoes, parsnips, and beets, all baked in a rich, creamy sauce and topped with golden, bubbling Gruyère cheese, this dish brings earthy flavors and creamy textures together beautifully. It’s a cozy, colorful dish that’s great for any family dinner, holiday table, or special occasion.

At Homey Cooking, we love combining fresh ingredients with simple techniques to create meals that bring comfort and joy to the table. This vegetable gratin is no exception!

Ingredients

  • 2 medium sweet potatoes, thinly sliced
  • 2 large parsnips, thinly sliced
  • 2 medium beets, thinly sliced
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 cloves garlic, minced
  • 1 ½ cups grated Gruyère cheese (or your favorite melting cheese)
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (fresh or dried)
  • Salt and black pepper, to taste
  • Fresh thyme, for garnish

Preparation

  • Step 1: Preheat the oven:
    Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
  • Step 2: Prepare the vegetables:
    Thinly slice the sweet potatoes, parsnips, and beets using a mandoline or a sharp knife. Keep the beets separate from the other vegetables to avoid staining.
  • Step 3: Make the cream mixture:
    In a small saucepan, heat the cream, milk, and minced garlic over low heat until warmed through. Season with salt, pepper, and thyme.
  • Step 4: Layer the gratin:
    In the greased baking dish, start by alternating layers of sweet potatoes, parsnips, and beets, slightly overlapping each slice. Pour the warm cream mixture evenly over the vegetables to coat.
  • Step 5: Add cheese:
    Sprinkle the grated Gruyère cheese evenly over the top of the layered vegetables.
  • Step 6: Bake:
    Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the vegetables are tender and the cheese is golden and bubbling.
  • Step 7: Serve:
    Let the gratin rest for a few minutes before garnishing with fresh thyme. Serve warm for a comforting side dish that pairs well with any main course.

COOKING Note

To prevent the beet slices from staining the other vegetables, consider rinsing them in cold water after slicing. You can also swap out Gruyère for any good melting cheese, like Fontina or cheddar, to customize the flavor.

Serving Suggestions

This Rustic Root Vegetable Gratin pairs wonderfully with roasted meats, grilled fish, or a simple green salad. It’s a versatile side dish that works well for both weeknight dinners and holiday feasts. Serve it alongside roasted chicken or pork tenderloin for a complete, comforting meal.

Tips

  • Make ahead: You can assemble the gratin a day in advance and refrigerate it until you’re ready to bake. Just add an extra 10 minutes to the baking time if cooking straight from the fridge.
  • Vegetable swaps: Feel free to swap out the parsnips or beets for carrots or turnips if you prefer.
  • Extra crunch: For a crispy topping, sprinkle breadcrumbs over the cheese before baking.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Nutritional Information (per serving)

  • Calories: 320
  • Protein: 10g
  • Sodium: 500mg
  • Carbohydrates: 35g
  • Sugars: 7g

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for 10-15 minutes until heated through. This dish also freezes well—just thaw overnight in the refrigerator before reheating.

Conclusion

This Rustic Root Vegetable Gratin is a comforting and flavorful addition to any meal. The earthy sweetness of the root vegetables combined with the creamy, cheesy goodness creates a perfect harmony of flavors. Whether you’re serving it as a holiday side dish or a cozy accompaniment to a weeknight dinner, this gratin is sure to become a favorite on your table. Try it today and enjoy the rich, layered flavors!

FAQ

  1. Can I use other types of cheese?
    Yes! Any good melting cheese like cheddar, Fontina, or even mozzarella will work in this recipe.
  2. How can I make this dish ahead of time?
    You can assemble the gratin a day in advance and refrigerate it. Just add an extra 10 minutes to the baking time when you’re ready to cook.
  3. Can I make this dairy-free?
    Absolutely! Swap the heavy cream and milk for a plant-based alternative like almond or oat milk, and use a dairy-free cheese substitute.
"Close-up of a baked root vegetable gratin with layers of sweet potatoes, parsnips, and beets topped with golden melted cheese and garnished with fresh thyme sprigs."

Rustic Root Vegetable Gratin 🥔🍠

Looking for a flavorful, comforting side dish that’s both stunning to look at and delicious to eat? This Rustic Root Vegetable Gratin is the perfect choice. Featuring layers of tender sweet potatoes, parsnips, and beets, all baked in a rich,
Print Recipe Pin Recipe
Course Comfort Food, Main Course, Vegetarian
Cuisine American, French-inspired
Calories 320 kcal

Ingredients
  

  • 2 medium sweet potatoes thinly sliced
  • 2 large parsnips thinly sliced
  • 2 medium beets thinly sliced
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 cloves garlic minced
  • 1 ½ cups grated Gruyère cheese or your favorite melting cheese
  • 2 tablespoons olive oil
  • 1 teaspoon thyme fresh or dried
  • Salt and black pepper to taste
  • Fresh thyme for garnish

Instructions
 

Step 1: Preheat the oven:

  • Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.

Step 2: Prepare the vegetables:

  • Thinly slice the sweet potatoes, parsnips, and beets using a mandoline or a sharp knife. Keep the beets separate from the other vegetables to avoid staining.

Step 3: Make the cream mixture:

  • In a small saucepan, heat the cream, milk, and minced garlic over low heat until warmed through. Season with salt, pepper, and thyme.

Step 4: Layer the gratin:

  • In the greased baking dish, start by alternating layers of sweet potatoes, parsnips, and beets, slightly overlapping each slice. Pour the warm cream mixture evenly over the vegetables to coat.

Step 5: Add cheese:

  • Sprinkle the grated Gruyère cheese evenly over the top of the layered vegetables.

Step 6: Bake:

  • Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the vegetables are tender and the cheese is golden and bubbling.

Step 7: Serve:

  • Let the gratin rest for a few minutes before garnishing with fresh thyme. Serve warm for a comforting side dish that pairs well with any main course.

Notes

To prevent the beet slices from staining the other vegetables, consider rinsing them in cold water after slicing. You can also swap out Gruyère for any good melting cheese, like Fontina or cheddar, to customize the flavor.
Keyword Cheesy vegetable gratin, Creamy root vegetable bake, Holiday side dish, Parsnip and beet gratin, Root vegetable gratin, Sweet potato and beet gratin, Vegetable gratin recipe

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