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Root Vegetable Gratin

A close-up of a golden-brown slice of root vegetable gratin on a white plate.
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A golden, cheesy layered gratin featuring a mix of root vegetables, perfect for holiday meals and Sunday roasts.

Ingredients

Scale
  • 1 lb potatoes, thinly sliced
  • 1 lb parsnips, thinly sliced
  • 1 lb carrots, thinly sliced
  • 1 lb sweet potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup milk
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13 inch baking dish.
  3. In a large bowl, combine the sliced potatoes, parsnips, carrots, and sweet potatoes.
  4. In a separate bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
  5. Pour the cream mixture over the vegetables and toss to coat evenly.
  6. Arrange the vegetables in the prepared baking dish in an even layer.
  7. Sprinkle the Gruyere cheese and Parmesan cheese over the top.
  8. Cover the dish tightly with aluminum foil.
  9. Bake for 45 minutes.
  10. Remove the foil and bake for another 20-25 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
  11. Let the gratin rest for 10 minutes before serving.
  12. Garnish with fresh parsley, if desired.

Notes

  • This gratin can be assembled up to 24 hours in advance. Cover and refrigerate. Add an extra 10-15 minutes to the covered baking time if baking from cold.
  • To reheat, cover the gratin with foil and warm in a 350°F (175°C) oven until heated through.
  • For a herb variation, add 1 tablespoon of fresh thyme or rosemary to the cream mixture.

Nutrition

Find it online: https://delishcraze.com/root-vegetable-gratin/