Description
Indulge in this Cheesy Root Vegetable Gratin, a comforting dish perfect for cozy nights or impressive gatherings. Tender root vegetables are layered and baked with bubbling cheese for a rich, gooey, and flavorful experience.
Ingredients
Scale
- 2 pounds mixed root vegetables (such as potatoes, carrots, parsnips, sweet potatoes), peeled and thinly sliced
- 1 cup 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 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the sliced root vegetables with minced garlic, salt, pepper, and nutmeg.
- In a separate bowl, whisk together the heavy cream and milk.
- Arrange half of the seasoned root vegetables in a single layer in a greased 9×13 inch baking dish.
- Sprinkle half of the Gruyere and Parmesan cheese over the vegetables.
- Layer the remaining root vegetables on top, followed by the remaining cheese.
- Pour the cream mixture evenly over the cheese and vegetables.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly and the vegetables are tender.
- Let the cheesy root vegetable gratin rest for 10 minutes before serving.
- Garnish with fresh parsley.
Notes
- For a more complex flavor, use a mix of cheeses like cheddar, fontina, or Swiss.
- Ensure vegetables are sliced uniformly for even cooking.
- You can add a pinch of dried thyme or rosemary to the cream mixture for extra flavor.
- This dish pairs wonderfully with grilled Easter ham or roasted chicken.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Gratin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 75mg