Description
Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is a creamy, colorful, and comforting side dish featuring layers of thin-sliced root vegetables baked in a garlic-thyme cream sauce, topped with melted cheese.
Ingredients
• 2 medium sweet potatoes, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup shredded Gruyère cheese (or sharp cheddar)
• 1 tsp thyme (fresh or dried)
• 2 tbsp olive oil
• Salt and pepper to taste
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Peel and slice sweet potatoes, parsnips, and beets into 1/8-inch rounds.
3. In a saucepan, heat cream with garlic, thyme, salt, and pepper. Simmer 3–5 minutes.
4. Layer vegetables in the dish, alternating by color. Pour cream evenly over layers.
5. Top with shredded cheese and cover dish with foil.
6. Bake covered for 35 minutes. Uncover and bake 20–25 more minutes until bubbly and golden.
7. Let gratin rest 10 minutes before serving to set layers.
Notes
– Use a mandoline slicer for uniform slices.
– You can prep the gratin a day ahead and bake when ready.
– Substitute coconut milk and vegan cheese for a dairy-free version.
– Add crispy pancetta or bacon between layers for extra richness.
– Great for holidays or cozy winter dinners, pairs beautifully with roasted meats or a crisp salad.
- Prep Time: 20
- Cook Time: 55
- Method: Baked
- Cuisine: American