When it comes to side dishes, cheesy root vegetable gratin is like the charming sidekick that steals the show. This creamy, cheesy delight balances flavors beautifully. Pair it with a simple green salad dressed with a light vinaigrette for a refreshing contrast. Grilled chicken or salmon can be excellent main dishes, offering protein without overpowering the gratin’s rich flavors. And if you’re feeling adventurous, serve it alongside a hearty lentil stew for a comforting meal.
Imagine sitting down after a long day, the comforting scent of baked vegetables wafting through the air. Each layer of cheese and root vegetables promises warmth and satisfaction. This is the magic of cheesy root vegetable gratin. It warms the heart and fills the tummy. Whether it’s a chilly evening or a gathering with friends, this dish hits the sweet spot.
Throughout my culinary journey, I’ve found that gratins are like cozy sweaters—they wrap you in comfort and style. This recipe is no exception. Let’s dive into the details of this delicious dish!
What Is Cheesy Root Vegetable Gratin?
Cheesy root vegetable gratin is a layered dish made with various root vegetables, cheese, and creamy goodness. It’s baked until bubbly and golden brown on top. Typically, you’ll find ingredients like parsnips, sweet potatoes, beets, and an array of cheeses working their magic together.
But this isn’t just a side dish. It’s an experience. Each bite brings tender vegetables nestled in a rich, cheesy sauce. The crunch of the breadcrumb topping (if you choose to add it) adds texture, creating a perfect harmony. This recipe is simple yet indulgent.
What Is the Flavor Profile of This Dish?
The first thing that strikes you is the sweetness of the root vegetables. Sweet potatoes bring a gentle sweetness that plays well with the earthiness of beets and parsnips. The addition of garlic and thyme introduces aromatic undertones.
Then there’s the cheese. Parmesan, with its nutty and salty notes, complements the other ingredients beautifully. Gruyère adds depth and a rich creaminess that ties it all together. It’s a delightful balance of sweet, savory, and creamy flavors.
You will also like the following Side Dishes recipes!
What Makes This Recipe Different From Other Cheesy Root Vegetable Gratins?
This isn’t just any cheesy gratin—it’s insightful and inventive. Instead of a traditional recipe, this one enhances flavor with smoked paprika, lending a unique twist. Plus, the combination of beets and sweet potatoes elevates the taste profile.
Unlike other gratins that might stick to a single type of cheese, this one uses both Parmesan and Gruyère. It diversifies the flavors, making every bite intriguing. The use of fresh thyme also brings a vibrant freshness that cuts through the richness.
Ingredients You’ll Need
- 3-4 large parsnips, trimmed and peeled
- 1 tablespoon unsalted butter, softened
- 1-2 long sweet potatoes (about 2 inches thick), peeled and sliced
- 1 garlic clove, finely minced
- 1 teaspoon smoked paprika
- 4 ounces grated Parmesan cheese, divided
- 14 tablespoons heavy cream, divided (you can use whole milk, but it will be thinner)
- 1 ounce shredded Gruyère cheese
- Salt and freshly ground black pepper to taste
- 3-5 small beets, peeled and quartered
- 1 tablespoon fresh thyme leaves, chopped, divided plus extra for garnish
Step by Step Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This allows the gratin to cook evenly and become perfectly golden on top.
Step 2: Prepare the Vegetables
Take your parsnips and sweet potatoes. Peel them, and slice them thinly. Aim for even slices so they cook uniformly. Be careful with the beets! Peel them and cut them into quarters. All three vegetables will infuse the gratin with their distinct flavors.
Step 3: Sauté Garlic
In a skillet, melt your unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Don’t let it brown; just enough to release those aromatic oils—this will enhance the flavor of your gratin.
Step 4: Assemble Your Gratin
In a large mixing bowl, combine the parsnips, sweet potatoes, and beets. Add in the sautéed garlic, smoked paprika, salt, and pepper. Mix well to coat everything with flavor.
Step 5: Layer the Vegetables
In a greased baking dish, start layering the vegetable mixture. Spread one layer out, then sprinkle a portion of the grated Parmesan cheese on top. Repeat the process until you use all the vegetables.
Step 6: Pour the Cream
Take your heavy cream and pour half over the layered vegetables. This creamy mixture will bubble and meld everything together.
Step 7: Add More Cheese
Sprinkle the shredded Gruyère cheese over the top. Use the remaining Parmesan cheese as well. The more cheese, the better, right?
Step 8: Bake
Cover the baking dish with foil and bake for about 45 minutes. This allows the vegetables to soften. After that, remove the foil, and bake for an additional 15 minutes or until bubbly and golden brown.
Step 9: Garnish and Serve
Once it’s out of the oven, let it cool slightly. Garnish with fresh thyme leaves before serving. It not only adds color but a hint of freshness.
Tips on Making Cheesy Root Vegetable Gratin
- Uniform Cuts: Aim for similar sizes when cutting your vegetables. This helps them cook evenly and ensures each bite has a bit of everything.
- Use Fresh Cheese: Grate your cheese right before adding it to the dish. Freshly grated cheese melts better and enhances the flavor.
- Experiment with Vegetables: Don’t hesitate to mix up the root veggies! Carrots and turnips bring different flavors and textures.
- Control the Creaminess: Adjust the amount of cream if you prefer a lighter dish. Keep in mind that less cream will yield a less rich texture.
- Add Crunch: For added texture, sprinkle breadcrumbs on top before the final baking stage. This gives a delightful crunch and enhances presentation.
Nutrition Information
One serving (approximately one-eighth of the dish) contains roughly:
This dish is high in vitamins A and C, mainly due to the root vegetables. Additionally, it provides calcium from the cheese.
How Can I Store This Cheesy Root Vegetable Gratin?
Let the gratin cool completely before storing. Place it in an airtight container and keep it in the fridge for up to three days. You can reheat it in the oven. Just be sure to cover it with foil to prevent burning.
If you want to freeze it, that’s possible too! Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag. It can stay frozen for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge and then reheat.
Substitute Options for Ingredients
- Parsnips: You can use turnips instead of parsnips. They will provide a similar texture but will be less sweet.
- Sweet Potatoes: If you lack sweet potatoes, butternut squash is a great alternative. It adds a comparable sweetness and texture.
- Heavy Cream: If heavy cream isn’t on hand, half-and-half or coconut milk can replace it. However, the latter will lend a slight coconut flavor.
- Gruyère: Any melting cheese like Fontina or Monterey Jack can work instead of Gruyère. They’ll offer creamy results as well.
Cheesy Root Vegetable Gratin
Equipment
- Baking dish
Ingredients
- 3-4 large parsnips trimmed and peeled
- 1 tablespoon unsalted butter softened
- 1-2 long sweet potatoes about 2 inches thick, peeled and sliced
- 1 garlic clove finely minced
- 1 teaspoon smoked paprika
- 4 ounces grated Parmesan cheese
- 14 tablespoons heavy cream
- 1 ounce shredded Gruyère cheese
- Salt and freshly ground black pepper to taste
- 3-5 small beets peeled and quartered
- 1 tablespoon fresh thyme leaves chopped, divided plus extra for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). This allows the gratin to cook evenly and become perfectly golden on top.
Step 2: Prepare the Vegetables
- Take your parsnips and sweet potatoes. Peel them, and slice them thinly. Aim for even slices so they cook uniformly. Be careful with the beets! Peel them and cut them into quarters. All three vegetables will infuse the gratin with their distinct flavors.
Step 3: Sauté Garlic
- In a skillet, melt your unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Don’t let it brown; just enough to release those aromatic oils—this will enhance the flavor of your gratin.
Step 4: Assemble Your Gratin
- In a large mixing bowl, combine the parsnips, sweet potatoes, and beets. Add in the sautéed garlic, smoked paprika, salt, and pepper. Mix well to coat everything with flavor.
Step 5: Layer the Vegetables
- In a greased baking dish, start layering the vegetable mixture. Spread one layer out, then sprinkle a portion of the grated Parmesan cheese on top. Repeat the process until you use all the vegetables.
Step 6: Pour the Cream
- Take your heavy cream and pour half over the layered vegetables. This creamy mixture will bubble and meld everything together.
Step 7: Add More Cheese
- Sprinkle the shredded Gruyère cheese over the top. Use the remaining Parmesan cheese as well. The more cheese, the better, right?
Step 8: Bake
- Cover the baking dish with foil and bake for about 45 minutes. This allows the vegetables to soften. After that, remove the foil, and bake for an additional 15 minutes or until bubbly and golden brown.
Step 9: Garnish and Serve
- Once it’s out of the oven, let it cool slightly. Garnish with fresh thyme leaves before serving. It not only adds color but a hint of freshness.
Notes
- Uniform Cuts: Aim for similar sizes when cutting your vegetables. This helps them cook evenly and ensures each bite has a bit of everything.
- Use Fresh Cheese: Grate your cheese right before adding it to the dish. Freshly grated cheese melts better and enhances the flavor.
- Experiment with Vegetables: Don’t hesitate to mix up the root veggies! Carrots and turnips bring different flavors and textures.
- Control the Creaminess: Adjust the amount of cream if you prefer a lighter dish. Keep in mind that less cream will yield a less rich texture.
- Add Crunch: For added texture, sprinkle breadcrumbs on top before the final baking stage. This gives a delightful crunch and enhances presentation.
Nutrition
Frequently Asked Questions
1. Can I use different types of cheese?
Absolutely! Feel free to experiment with cheeses like mozzarella for a milder flavor or cheddar for a bit of sharpness. Just keep in mind how they melt.
2. Can I add protein to the gratin?
Yes, adding cooked chicken or sausage can elevate your gratin into a more complete meal. Just layer it in between the vegetables.
3. Is this dish suitable for vegetarians?
Yes! This cheesy root vegetable gratin is entirely vegetarian. It’s a hearty option perfect for plant-based diets.
4. What if I don’t like beets?
If beets aren’t your favorite, simply leave them out. The dish still shines bright with parsnips and sweet potatoes alone!
5. Can this dish be made ahead of time?
Definitely! You can prepare it a day in advance, store it in the fridge, and bake it just before serving. This makes it a perfect choice for gatherings.
Conclusion
Cheesy root vegetable gratin is more than just a side dish; it’s a comforting hug on a plate. Whether you’re serving it at dinner or just want a delicious treat for yourself, this recipe brings warmth and flavor to your table. It’s simple, adaptable, and oh-so-satisfying.
With this guide, I hope you’re inspired to try making your own version. Trust me, once you pull it from the oven, the aroma alone will make you feel like a kitchen superstar. Happy cooking!