Description
A rich and creamy Cheesy Root Vegetable Gratin featuring layers of russet potatoes, sweet potatoes, parsnip, and turnip, baked in a garlic-infused cream sauce and topped with Gruyere and Parmesan cheeses for a comforting, flavorful side dish.
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 Sauce
- 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
Cheese and Finishing
- 2 cups shredded Gruyere cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh thyme
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish to prevent sticking and enhance flavor.
- Make Cream Sauce: In a large saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg. Bring to a gentle simmer over medium heat while stirring occasionally, then remove from heat to allow the flavors to meld.
- Layer 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.
- Add First Cream and Cheese Layer: Pour half of the warm cream mixture evenly over the vegetables, then sprinkle half of the shredded Gruyere and grated Parmesan cheeses on top.
- Layer Second Half of Vegetables: Create a second layer with the remaining sliced vegetables, then pour over the remaining cream mixture and sprinkle with the rest of the Gruyere and Parmesan cheeses.
- Add Butter and Herbs: Dot the top of the gratin with unsalted butter and sprinkle evenly with the chopped fresh thyme to add aroma and richness.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes, allowing the vegetables to cook through and the flavors to blend.
- Uncover and Brown: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
- Rest Before Serving: Allow the gratin to rest for 10-15 minutes before serving so the cheese sets properly and the flavors meld beautifully.
Notes
- For a nuttier flavor, consider substituting Gruyere with a mix of aged cheddar and Fontina.
- Make sure to slice the vegetables uniformly thin to ensure even cooking.
- Use fresh thyme for the best aromatic flavor, but dried thyme can be used in a pinch (reduce quantity by half).
- The gratin can be prepared a day ahead and baked before serving; just keep it covered in the refrigerator.
- Allowing the dish to rest after baking helps it set and makes serving easier.
