Root Vegetable Gratin

A hearty and comforting dish made with layers of sweet potatoes, parsnips, and beets, combined with creamy cheese and garlic—a perfect centerpiece for family dinners.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Side Dish, Vegetarian

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

Root Vegetables

2 medium sweet potatoes, peeled and thinly sliced
2 medium parsnips, peeled and thinly sliced
2 medium beets, peeled and thinly sliced

Creamy Mixture

1 cup heavy cream Can be substituted with half-and-half or plant-based cream.
2 cloves garlic, minced
Salt and pepper to taste

Cheese

1 cup shredded cheese (Gruyère or cheddar) Can substitute with mozzarella and Parmesan for a lighter option.

Garnish

Fresh thyme sprigs for garnish (optional)

Method

Preparation

Preheat your oven to 375°F (190°C).
Slice the sweet potatoes, parsnips, and beets into thin, even rounds, about 1/8 inch thick.

Layering

In a large baking dish, layer the sliced root vegetables, alternating between sweet potatoes, parsnips, and beets. Sprinkle with salt and pepper between layers.
In a bowl, whisk together the heavy cream, minced garlic, and a dash of salt and pepper. Pour it over the layered vegetables.
Sprinkle the shredded cheese generously on top.

Baking

Bake for about 45 minutes or until the vegetables are tender and the top is golden brown and bubbly.
Let the gratin rest for about 10 minutes before serving. Garnish with fresh thyme sprigs if desired.

Notes

You can prep the vegetables ahead of time by slicing them and storing them in water in the fridge. Leftovers can be reheated in the oven or microwave—cover with foil to retain moisture.