Description
This creamy and flavorful Cheesy Root Vegetable Gratin features layers of thinly sliced russet potatoes, sweet potatoes, parsnip, and turnip baked in a rich garlic-infused cream sauce and topped with melted Gruyere and Parmesan cheeses. Finished with fresh thyme and a golden-brown crust, this comforting dish is perfect as a hearty side or a satisfying vegetarian main.
Ingredients
Scale
Vegetables
- 2 large russet potatoes, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 large parsnip, peeled and thinly sliced
- 1 large turnip, peeled and thinly sliced
Cream Mixture
- 1 1/2 cups heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Cheeses & Toppings
- 2 cups shredded Gruyere cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh thyme
Instructions
- Preheat and prepare dish. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish thoroughly to prevent sticking and add richness.
- Make the cream sauce. In a large saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg. Heat over medium heat, stirring occasionally until the mixture reaches a gentle simmer. Remove from heat to infuse flavors without boiling.
- Layer the first half of vegetables. Arrange half of the sliced russet potatoes, sweet potatoes, parsnip, and turnip in the prepared baking dish, overlapping the slices slightly for even cooking and a beautiful presentation.
- Add cream and cheese. Pour half of the cream mixture evenly over the layered vegetables. Then sprinkle half of the shredded Gruyere and grated Parmesan cheese on top to build flavor layers.
- Layer the remaining vegetables and cheese. Arrange the remaining sliced vegetables over the first layer. Pour the remaining cream mixture over the top and sprinkle the rest of the Gruyere and Parmesan cheeses evenly.
- Add butter and thyme. Dot the top of the gratin with the unsalted butter to help create a golden crust. Sprinkle the chopped fresh thyme evenly for an aromatic finish.
- Bake covered. Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 60 minutes to cook the vegetables through.
- Finish baking uncovered. Remove the foil and continue baking for an additional 15 to 20 minutes or until the top is golden brown and bubbly and the vegetables are tender when pierced with a fork.
- Rest before serving. Allow the gratin to rest for 10 to 15 minutes after baking to let the flavors meld and the cheese set, making it easier to slice and serve.
Notes
- Use thinly sliced vegetables to ensure even cooking and a creamy texture.
- Feel free to substitute Gruyere with Emmental or Swiss cheese for a similar flavor.
- For a lighter version, substitute half-and-half for heavy cream, but the gratin may be less rich.
- Fresh thyme adds a fragrant, herbal note; dried thyme can be used but use sparingly.
- Allowing the gratin to rest before serving helps it set and slice neatly.
