why make this recipe
Cheesy Root Veggie Gratin is a delightful dish that combines the natural sweetness of root vegetables with creamy cheese. It’s a great way to enjoy seasonal vegetables and provides a comforting, hearty meal. The combination of sweet potatoes, parsnips, and beets not only tastes wonderful but also adds vibrant colors to your plate. This recipe is perfect for family dinners, gatherings, or even as a side dish during holidays.
how to make Cheesy Root Veggie Gratin
Ingredients :
- Sweet potatoes
- Parsnips
- Beets
- Parmesan cheese
- Gruyere cheese
- Cream
- Fresh thyme
- Salt
- Pepper
Directions :
- Preheat the oven to 375°F (190°C).
- Thinly slice the sweet potatoes, parsnips, and beets.
- In a baking dish, layer the sliced root veggies.
- In a saucepan, heat cream and stir in grated Parmesan and Gruyere until melted and smooth.
- Season with salt, pepper, and fresh thyme.
- Pour the cheese sauce over the layered veggies.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it sit for a few minutes before serving.
how to serve Cheesy Root Veggie Gratin
Serve Cheesy Root Veggie Gratin warm as a side dish or a main course. It pairs nicely with roasted meats or a fresh salad. You can also add some extra fresh thyme or a sprinkle of additional cheese on top for added flavor.
how to store Cheesy Root Veggie Gratin
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. When you’re ready to eat it again, simply reheat in the oven or microwave until warmed through.
tips to make Cheesy Root Veggie Gratin
- Use a mandoline slicer for even and thin slices of vegetables.
- Feel free to mix in other root vegetables like turnips or carrots for variety.
- For a bit of crunch, try adding bread crumbs on top before baking.
variation
You can make the gratin lighter by using a lower-fat cream or substituting some of the cheese with ricotta. Adding cooked bacon or sausage can also give it extra flavor.
FAQs
Can I use other cheeses?
Yes, you can substitute Gruyere with other cheeses like Cheddar or mozzarella. Just make sure they melt well.
Can I prepare this dish in advance?
Absolutely! You can slice the vegetables and prepare the cheese sauce ahead of time, then layer them together and bake when you’re ready.
Is this gratin gluten-free?
Yes, this recipe is naturally gluten-free, as it does not include any flour or gluten-containing ingredients.
Cheesy Root Veggie Gratin
A delightful dish combining the natural sweetness of root vegetables with creamy cheese, perfect for family dinners or gatherings.
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
- 3 cups Sweet potatoes, thinly sliced
- 3 cups Parsnips, thinly sliced
- 3 cups Beets, thinly sliced
- 1 cup Parmesan cheese, grated
- 1 cup Gruyere cheese, grated
- 1 cup Cream
- 1 tbsp Fresh thyme
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Thinly slice the sweet potatoes, parsnips, and beets.
- Layer the sliced root veggies in a baking dish.
- Heat cream in a saucepan and stir in grated Parmesan and Gruyere until melted and smooth.
- Season with salt, pepper, and fresh thyme.
- Pour the cheese sauce over the layered veggies.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it sit for a few minutes before serving.
Notes
Use a mandoline slicer for even and thin slices of vegetables. This recipe is gluten-free and can be made lighter by using lower-fat cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
