Ingredients

• Root Vegetables:
  • 2 cups sweet potatoes, peeled and thinly sliced
  • 2 cups parsnips, peeled and thinly sliced
  • 2 cups beets, peeled and thinly sliced
• For the Cream Sauce:
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
• Additional:
  • 2 tablespoons olive oil

Steps to Make Root Vegetable Gratin with Gruyère and Parmesan

Step 1: Prepare the Vegetables

1. Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil.
2. Peel the sweet potatoes, parsnips, and beets. Using a mandoline or a sharp knife, slice them thinly, about 1/8-inch thick. Keep them separate, as each vegetable has a unique color that may bleed.

Step 2: Assemble the Gratin Layers

1. Start by arranging a layer of sweet potato slices in the bottom of the baking dish. Season lightly with salt, pepper, and a sprinkle of thyme leaves.
2. Follow with a layer of parsnips, then a layer of beets. After each layer, season lightly with salt, pepper, and thyme.
3. Continue layering until all vegetables are used, ending with a layer of sweet potatoes on top for a beautiful presentation.

Step 3: Prepare the Cream Mixture

1. In a small bowl, combine the heavy cream, minced garlic, and 3/4 of the Gruyère and Parmesan cheese (reserve the remaining cheese for the top).
2. Pour the cream mixture evenly over the layered vegetables, making sure it seeps into all the layers.

Step 4: Top with Cheese and Bake

1. Sprinkle the remaining Gruyère and Parmesan cheese over the top of the gratin.
2. Cover the dish with foil and bake in the preheated oven for 40 minutes. This will help soften the vegetables without over-browning the top.
3. After 40 minutes, remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.

Step 5: Serve

1. Remove the gratin from the oven and let it sit for about 10 minutes to set before serving. Garnish with a few extra thyme leaves if desired for a pop of color and flavor.

Nutrition Facts (per serving, based on 8 servings)

• Calories: ~260 kcal
• Protein: 7g
• Carbohydrates: 19g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 320mg
• Fiber: 4g
• Sugar: 5g

Nutritional values are approximate and may vary depending on ingredient specifics.

Frequently Asked Questions

Q1: Can I use other types of cheese in this recipe?
Yes! Gruyère and Parmesan add a wonderful flavor, but feel free to experiment. Cheddar, Fontina, or Swiss cheese can work well. Just make sure the cheese you choose melts smoothly.

Q2: Can I prepare this dish ahead of time?
Absolutely! You can assemble the gratin a day ahead and refrigerate it, covered, until ready to bake. When you’re ready, follow the baking instructions, adding a few extra minutes since it will be chilled.

Q3: How can I make this dish vegan?
To make this gratin vegan, substitute the heavy cream with a plant-based cream, such as coconut or cashew cream, and use a dairy-free cheese. The taste and texture will be different, but it should still be delicious!

Q4: Can I use other root vegetables?
Certainly! Carrots, potatoes, or turnips would all make excellent additions to this dish. You can mix and match root vegetables to create a unique combination based on your preferences.

Tips for Making the Perfect Root Vegetable Gratin

• Slice Evenly: For a uniform texture, use a mandoline to slice the vegetables evenly. This helps them cook at the same rate, ensuring that no pieces are over- or undercooked.
• Keep the Beets Separate: Beets tend to bleed their vibrant color. If you’d prefer to keep the colors distinct, you can layer the beets separately or use golden beets for a less intense color.
• Season as You Layer: Adding salt, pepper, and thyme between each layer of vegetables enhances the flavor and ensures that every bite is perfectly seasoned.
• Experiment with Herbs: Thyme works beautifully with root vegetables, but you could also add rosemary, sage, or even a sprinkle of nutmeg for a warm, cozy flavor.
• Bake Covered and Then Uncovered: Covering the gratin for the first part of baking allows the vegetables to cook through without drying out. Removing the cover toward the end lets the top become golden and bubbly.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The gratin’s flavors often deepen over time, making it even more delicious the next day.
• Freezing: This gratin can be frozen, but the texture may change slightly when reheated. To freeze, let it cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat individual portions in the microwave, or warm larger portions in the oven at 350°F for 15–20 minutes until heated through. Cover with foil to prevent over-browning during reheating.

Conclusion

This Root Vegetable Gratin with Gruyère and Parmesan is a comforting, wholesome side dish that’s as flavorful as it is visually appealing. By using a variety of root vegetables, you get a unique blend of sweet and savory flavors, while the rich cream and melted cheese add a luscious, creamy texture. Whether it’s for a special holiday spread or a cozy dinner at home, this dish is a show-stopping addition to any meal.

Perfect for pairing with roasted meats, a hearty salad, or even a simple bowl of soup, this gratin is versatile and always a crowd-pleaser. Plus, the recipe can easily be adjusted to include your favorite vegetables and cheeses. Try it once, and it’s sure to become a staple on your dinner table for years to come. Enjoy!