Root Vegetable Gratin with Ham and Gruyere
Elevate your comfort food game with this indulgent Root Vegetable Gratin with Ham and Gruyere—a creamy, golden-baked masterpiece perfect for cozy dinners or festive gatherings. This recipe celebrates the earthy sweetness of Yukon gold potatoes, parsnips, carrots, and turnips, layered with savory ham and nutty Gruyere cheese. A luxurious cream sauce infused with garlic, thyme, and a hint of nutmeg ties every bite together, while a crisp, bubbly Gruyere topping delivers irresistible texture. Easy to assemble and baked to perfection in under two hours, this hearty gratin pairs beautifully with a fresh green salad or crusty bread for a complete meal. Whether you're seeking a show-stopping side dish or a comforting main course, this vegetable gratin recipe is a guaranteed crowd-pleaser that will add warmth and flavor to your table.
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Recipe Information
Ingredients
- 3 medium Yukon gold potatoes
- 2 medium Parsnips
- 2 medium Carrots
- 1 medium Turnip
- 200 grams Ham
- 200 grams Gruyere cheese
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
Peel the Yukon gold potatoes, parsnips, carrots, and turnip. Thinly slice all vegetables into rounds using a sharp knife or a mandoline. Set aside.
Cut the ham into small, bite-sized cubes. Grate the Gruyere cheese and divide it into two portions: 150 grams for the layers and 50 grams for the topping.
In a medium saucepan, heat the butter over medium-low heat. Mince the garlic and add it to the melted butter. Sauté for 1 minute until fragrant.
Add the heavy cream, milk, thyme, salt, pepper, and nutmeg into the saucepan. Cook the mixture over low heat, stirring frequently, until warm. Do not let it boil. Remove from heat.
Arrange a third of the sliced vegetables in an even layer in the prepared baking dish. Sprinkle a third of the ham and a third of the Gruyere (from the 150-gram portion) over the vegetables.
Repeat the layering process two more times: vegetables, ham, and cheese.
Pour the warm cream mixture evenly over the layered vegetables, ensuring it seeps through all the layers.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil, sprinkle the remaining 50 grams of Gruyere cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 25 minutes, or until the top is golden brown and bubbly and the vegetables are tender.
Let the gratin rest for 10 minutes before serving. Garnish with fresh thyme leaves, if desired. Serve warm.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 409 mg | 31% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 737 mg | 16% | |
*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.
