Root Vegetable Gratin
Elevate your next comfort food feast with this elegant yet hearty Root Vegetable Gratin, a dish that highlights the earthy flavors of russet potatoes, sweet potatoes, parsnips, and carrots layered to perfection. Thinly sliced vegetables are bathed in a luxurious blend of heavy cream, whole milk, garlic, thyme, and a hint of nutmeg, then topped with a golden, bubbly blanket of Gruyère and Parmesan cheeses. This oven-baked gratin strikes the perfect balance between creamy and cheesy, with a gorgeous medley of colors that makes it as visually stunning as it is delicious. Perfect as a side dish for holiday gatherings or dinner parties, this recipe will win over even the most discerning palates. Serve it garnished with fresh parsley for a finishing touch of brightness. Easy to prepare and brimming with flavor, this gratin will quickly become a favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Sweet potatoes
- 2 medium Parsnips
- 2 medium Carrots
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 Garlic cloves
- 2 teaspoons Thyme leaves
- 0.25 teaspoons Nutmeg
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish using the unsalted butter.
Peel the potatoes, sweet potatoes, parsnips, and carrots, then slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Arrange the slices into separate piles for easy layering.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, grated garlic cloves, thyme leaves, nutmeg, salt, and black pepper. Heat until the mixture is warm but not boiling, stirring occasionally to infuse the flavors. Remove from heat.
Spread a thin layer of the cream mixture onto the bottom of the buttered baking dish. Begin layering the vegetables in an overlapping fashion; start with a layer of russet potatoes, followed by sweet potatoes, parsnips, and carrots. Repeat until all vegetables are used, making sure to alternate for a colorful presentation.
Pour the remaining cream mixture evenly over the layered vegetables, ensuring they are well-coated. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and sprinkle the shredded Gruyère cheese and grated Parmesan evenly over the top. Return the dish to the oven and bake uncovered for an additional 20-25 minutes, or until the cheese is golden brown and bubbling.
Let the gratin rest for 10 minutes before serving to allow the cream to set. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.2 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 435 mg | 33% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 854 mg | 18% | |
*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.
