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Cheesy Root Vegetable Gratin

A creamy and cheesy gratin made with a mix of root vegetables, perfect for a comforting side dish.

Ingredients

Scale

For the Crust:

  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 large parsnips, peeled and thinly sliced
  • 1 large rutabaga, peeled and thinly sliced
  • 1 1/2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine sweet potatoes, parsnips, and rutabaga. Toss with salt and pepper.
  3. In a separate bowl, mix heavy cream, garlic, and thyme. Pour over the vegetables and toss to coat.
  4. Layer half of the vegetables in the baking dish. Sprinkle with half of the Gruyère and Parmesan. Repeat with remaining vegetables and cheeses.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.
  6. Let rest for 10 minutes before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally