Cheesy Root Vegetable Gratin
Cheesy Root Vegetable Gratin is a comforting, indulgent dish featuring layers of tender potatoes, carrots, and parsnips enveloped in a rich, creamy cheese sauce. Topped with gooey Gruyère and cheddar, this gratin is perfect for family gatherings or cozy weeknight dinners. With its delightful blend of flavors and textures, it’s sure to impress everyone at the table while bringing warmth and joy to your meal.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups potatoes, peeled and thinly sliced
- 1 cup carrots, peeled and thinly sliced
- 1 cup parsnips, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup Gruyère cheese, grated
- 1 cup cheddar cheese, grated
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a mixing bowl, whisk together heavy cream, minced garlic, thyme, salt, and pepper until well combined.
- Layer the sliced root vegetables in the greased baking dish. Pour part of the cream mixture over each layer followed by a sprinkle of cheeses until all ingredients are used.
- Top with a final layer of cheese. Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden brown on top. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg
Keywords: Feel free to substitute seasonal vegetables like butternut squash or sweet potatoes for variety. For added crunch, sprinkle breadcrumbs on top before baking. Store leftovers covered in plastic wrap in the refrigerator for up to three days.