Ingredients:
– 2 large sweet potatoes, peeled and thinly sliced
– 2 medium parsnips, peeled and thinly sliced
– 2 medium beets, peeled and thinly sliced
– 1 ½ cups heavy cream
– 1 cup whole milk
– 2 cups shredded Gruyère cheese (or a mix of Gruyère and sharp cheddar)
– 1 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
– 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
– Salt and freshly ground black pepper, to taste
– 2 tablespoons unsalted butter (for greasing)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the Oven:
– Preheat your oven to 375°F (190°C). Butter a large baking dish or gratin dish (about 9×13 inches) to prevent sticking and ensure a crispy, golden crust.
2. Prepare the Vegetables:
– Thinly slice the sweet potatoes, parsnips, and beets using a sharp knife or mandoline slicer to ensure even slices. You want them to be about 1/8 inch thick for even cooking.
3. Make the Herb Cheese Sauce:
– In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme, and rosemary. Heat the mixture over medium heat, stirring occasionally until it starts to simmer. Don’t let it boil.
– Remove the saucepan from the heat and stir in 1 ½ cups of Gruyère cheese and the grated Parmesan until melted and smooth. Season with salt and freshly ground black pepper to taste.
4. Assemble the Gratin:
– Layer the root vegetables in the prepared baking dish, alternating between sweet potatoes, parsnips, and beets. Slightly overlap each layer to create a beautiful, rustic effect.
– Pour about 1/3 of the cheese sauce over the first layer of vegetables, spreading it evenly with a spoon.
– Continue layering and pouring cheese sauce between the vegetable layers until all the vegetables and sauce are used up. Finish with a generous sprinkle of the remaining Gruyère cheese on top.
5. Bake the Gratin:
– Cover the dish loosely with aluminum foil and bake in the preheated oven for 45 minutes to 1 hour, or until the vegetables are tender when pierced with a fork.
– After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
6. Garnish and Serve:
– Remove from the oven and let the gratin sit for about 10 minutes to firm up before slicing.
– Garnish with fresh chopped parsley for a pop of color and added freshness.
7. Serve and Enjoy:
– Serve this cheesy root vegetable gratin as a main dish or alongside your favorite protein. It’s perfect for a cozy weeknight dinner or as a show-stopping side for a holiday meal.
This Cheesy Root Vegetable Gratin is a warm, comforting dish that combines the sweetness of root vegetables with a creamy, cheesy sauce. It’s the perfect indulgence for any season—especially fall and winter—and will surely impress your guests!
