Description
Layers of tender root vegetables baked in a creamy, cheesy sauce – the ultimate comforting side dish for fall and winter dinners.
Ingredients
Scale
- 2 medium potatoes, thinly sliced
- 2 carrots, thinly sliced
- 1 parsnip, thinly sliced
- 1 small sweet potato, thinly sliced
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- Arrange sliced root vegetables in layers inside the dish.
- In a saucepan, melt butter and sauté garlic until fragrant. Stir in cream, thyme, salt, and pepper.
- Pour the cream mixture over the vegetables. Sprinkle cheeses evenly on top.
- Cover with foil and bake 35–40 minutes, until vegetables are tender.
- Remove foil and bake another 10 minutes until golden and bubbly.
Notes
You can mix and match root vegetables (turnips, rutabaga, or celery root also work). For extra flavor, add a pinch of nutmeg to the cream sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French, Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
Keywords: root vegetable gratin, cheesy gratin, baked vegetables, thanksgiving side, winter comfort food