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Cheesy Root Vegetable Gratin copycat recipe

Cheesy Root Vegetable Gratin

When it comes to side dishes, cheesy root vegetable gratin is like the charming sidekick that steals the show.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine Continental, French
Servings 8
Calories 172 kcal

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

Serving: 50gCalories: 172kcalCarbohydrates: 4gProtein: 5gFat: 15.4gSaturated Fat: 9.3gTrans Fat: 0.1gCholesterol: 52mgSodium: 325mgSugar: 1g
Keyword Cheesy Root Vegetable Gratin
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