Potato Beetroot and Sweet Potato Gratin
Elevate your side dish game with this stunning Potato, Beetroot, and Sweet Potato Gratin—a vibrant, layered bake that’s as visually impressive as it is delicious. Featuring thinly sliced potatoes, sweet potatoes, and earthy beetroot, each layer is bathed in a rich, garlicky cream infused with fresh thyme and topped with golden, bubbling Parmesan cheese. The earthy sweetness of the root vegetables blends perfectly with the creamy, savory sauce, creating a comforting yet elegant dish. Perfect for dinner parties, holiday feasts, or weeknight indulgence, this gratin is a versatile crowd-pleaser that pairs beautifully with roasted meats or a crisp green salad. Ready in just over an hour, this recipe keeps things simple yet sophisticated, making it a must-try for anyone who loves a hearty, flavor-packed bake.
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Recipe Information
Ingredients
- 400 grams Potatoes
- 400 grams Sweet potatoes
- 300 grams Beetroot
- 250 ml Heavy cream
- 150 ml Milk
- 2 cloves Garlic cloves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese, grated
- 10 grams Butter
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with the butter.
Peel the potatoes, sweet potatoes, and beetroot, and slice them thinly (about 2-3 mm) using a sharp knife or mandoline slicer.
In a small saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and black pepper. Heat over low-medium heat until warm, stirring occasionally. Do not let it boil. Remove from heat and set aside.
Layer the sliced vegetables in the prepared baking dish. Start by layering potatoes, followed by sweet potatoes, and then beetroot. Repeat until all slices are used, making sure the layers are even.
Pour the warm cream mixture evenly over the layered vegetables, ensuring the liquid seeps through the layers.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and the vegetables are tender when pierced with a knife.
Allow the gratin to cool slightly for 10 minutes before serving. Cut into portions and enjoy!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 3901 mg | 170% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 51.4 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 991 mg | 76% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3399 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
