Cheesy Root Vegetable Gratin
A comforting and cheesy side dish made with layers of thinly sliced root vegetables baked in a rich, garlic-infused cream sauce and topped with melted Gruyère and white cheddar. Perfect for holiday dinners or cozy family meals.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb Yukon gold potatoes, peeled and thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 cup Gruyère cheese, shredded
- 1 cup white cheddar cheese, shredded
- 2 tbsp unsalted butter (for greasing the dish)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F.
- Grease a 9×13-inch baking dish with butter.
- In a small saucepan, heat the heavy cream with minced garlic, thyme, salt, and pepper until just simmering. Do not boil.
- Arrange a layer of potatoes in the bottom of the dish, followed by a layer of carrots and then parsnips.
- Sprinkle a mix of Gruyère and white cheddar cheese over the vegetable layers.
- Repeat the layering process, finishing with a layer of cheese on top.
- Pour the warm cream mixture evenly over the entire dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
- Let the gratin rest for 10 minutes before serving.
Notes
- Use a mandoline slicer for even, thin vegetable slices.
- Freshly grated cheese melts better than pre-shredded varieties.
- You can substitute sweet potatoes, rutabaga, or turnips for other root vegetables.
- Letting the gratin rest before serving helps the sauce thicken and settle.
Find it online: https://www.cookwithbenchi.com/cheesy-root-vegetable-gratin/