Description
This Cheesy Root Vegetable Gratin is creamy, golden, and packed with hearty vegetables. Perfect for cozy dinners or holiday feasts.
Ingredients
Scale
- 3 medium Yukon Gold potatoes, thinly sliced
- 2 carrots, thinly sliced
- 2 parsnips, thinly sliced
- 1 sweet potato, thinly sliced
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 2 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1 tsp thyme leaves
- Salt and pepper to taste
- Butter for greasing dish
Instructions
- Preheat oven to 375°F (190°C). Butter a baking dish generously.
- Layer the root vegetables in the dish, alternating types for color and texture.
- In a saucepan, warm the cream, garlic, nutmeg, thyme, salt, and pepper. Do not boil.
- Pour the cream mixture evenly over the layered veggies.
- Top with shredded cheddar and Gruyère evenly across the surface.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake uncovered for another 15–20 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg