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Cheesy Root Vegetable Gratin: Elevate Your Holiday Feast Recipe

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★★★★

3.8 from 77 reviews

This Cheesy Root Vegetable Gratin is a comforting and elegant dish perfect for holiday feasts. It features layers of thinly sliced sweet potatoes, parsnips, and beets baked in a creamy Parmesan and thyme sauce, topped with melted Gruyère cheese for a rich, golden crust. This gratin combines earthy root vegetables with savory cheese and fresh herbs, making it a delicious and visually striking side dish.

Ingredients

Scale

Vegetables

  • 2 cups Sweet Potatoes (sliced thinly)
  • 2 cups Parsnips (sliced thinly)
  • 2 cups Beets (sliced thinly)

Dairy & Cheese

  • 4 tablespoons Unsalted Butter (or margarine for dairy-free)
  • 1 cup Heavy Cream (whole milk as substitute)
  • 1 cup Grated Parmesan (Pecorino Romano can substitute)
  • 1 cup Shredded Gruyère (mozzarella or cheddar as alternatives)

Herbs & Seasonings

  • 2 tablespoons Fresh Minced Thyme (or dried thyme)
  • 2 cloves Minced Garlic (or garlic powder)
  • Salt and Pepper to taste

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Generously grease a 3-quart baking dish with unsalted butter to prevent sticking and add richness.
  2. Slice Vegetables: Thinly slice the sweet potatoes, parsnips, and beets using a mandoline slicer or a sharp knife to ensure even thickness for consistent cooking.
  3. Prepare Cream Mixture: In separate bowls, combine heavy cream with grated Parmesan, fresh thyme, salt, and pepper. Pour the cream mixture over the sweet potatoes in one bowl and the parsnips in another, gently tossing to coat evenly.
  4. Layer Ingredients: Pour minced garlic into the bottom of the greased baking dish. Add the cream-coated sweet potatoes and parsnips mixture over the garlic. Begin layering the sliced vegetables in an alternating pattern—starting with sweet potatoes, followed by parsnips, then beets. Repeat this pattern until six layers are formed.
  5. Season and Cover: Sprinkle the top layer with salt, pepper, and the remaining grated Parmesan. Cover the dish tightly with foil to retain moisture during baking.
  6. Bake Covered: Place the covered baking dish in the preheated oven and bake for 30 minutes to soften the vegetables and blend flavors.
  7. Add Gruyère and Bake Uncovered: Carefully remove the foil and evenly sprinkle shredded Gruyère cheese on top. Return the dish to the oven and bake uncovered for an additional 18 to 20 minutes, or until the cheese is melted and the top is golden brown.
  8. Garnish and Serve: Remove the gratin from the oven and garnish with a sprinkle of fresh thyme for brightness. Serve warm as a festive and flavorful side dish.

Notes

  • Use margarine instead of butter for a dairy-free alternative.
  • Yams can be substituted for sweet potatoes, and carrots can replace parsnips if desired.
  • Golden beets can be used to reduce color bleeding in the dish.
  • Whole milk may be substituted for heavy cream, but it will result in a less creamy gratin.
  • Pecorino Romano cheese offers a sharper flavor if preferred over Parmesan.
  • Mozzarella or cheddar can replace Gruyère for different cheese profiles.
  • A mandoline slicer ensures uniformly thin vegetable slices for even cooking.
  • Covering the dish during baking helps retain moisture for tender vegetables.

Keywords: Cheesy root vegetable gratin, holiday side dish, baked root vegetables, sweet potatoes gratin, parsnip gratin, beet gratin, creamy vegetable casserole

Find it online: https://foodarohub.com/cheesy-root-vegetable-gratin-elevate-your-holiday-feast-recipe/