This Root Vegetable Gratin is a cozy, flavorful side dish perfect for any dinner table, especially during the fall and winter months. It’s a twist on the traditional potato gratin, incorporating a colorful array of root vegetables like sweet potatoes, parsnips, and carrots. The creamy layers of tender vegetables are complemented by a rich, garlicky cream sauce and a crispy golden topping of melted cheese and breadcrumbs. This dish offers a blend of sweetness from the vegetables, balanced by savory and herby notes, making it a hearty, comforting choice that pairs beautifully with roasted meats or can stand alone as a vegetarian main.
Ingredients:
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 2 large carrots, peeled and thinly sliced
- 1 large turnip, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 cup shredded Gruyère or sharp cheddar cheese
- ½ cup breadcrumbs
- 2 tbsp butter
- Salt and pepper, to taste
- Olive oil for greasing the dish
Instructions:
- Preheat the oven: Set the oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
- Prepare the vegetables: Thinly slice the sweet potatoes, parsnips, carrots, and turnip using a mandoline or sharp knife. Slice the onion thinly as well.
- Make the cream mixture: In a saucepan, heat the heavy cream, milk, minced garlic, and thyme over medium heat until just simmering. Season with salt and pepper. Remove from heat and set aside.
- Layer the gratin: In the greased baking dish, layer half of the sliced root vegetables, alternating between sweet potatoes, parsnips, carrots, turnips, and onions. Pour half of the cream mixture over the vegetables. Add half of the shredded cheese.
- Repeat layers: Layer the remaining vegetables on top and pour over the rest of the cream mixture. Sprinkle the remaining cheese evenly on top.
- Top with breadcrumbs: In a small bowl, melt the butter and mix it with the breadcrumbs. Sprinkle this mixture over the top of the gratin.
- Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the vegetables are tender.
- Serve: Allow the gratin to cool for a few minutes before serving, so the flavors can meld together. Garnish with extra thyme if desired.
Enjoy your rich and creamy Root Vegetable Gratin!
