🥔 Root Vegetable Gratin
🌿 Description
This gratin layers thin slices of sweet potatoes, parsnips, and beets in a creamy, garlicky sauce, then bakes until tender with a golden, bubbly top. It’s rustic, elegant, and full of natural sweetness.
🛒 Ingredients (Serves 4–6)
- 2 medium sweet potatoes, peeled & thinly sliced
- 2 parsnips, peeled & thinly sliced
- 2 medium beets, peeled & thinly sliced
- 1 cup heavy cream (or half cream + milk)
- 2 cloves garlic, minced
- ½ cup grated cheese (Gruyère, cheddar, or mozzarella)
- 2 tbsp olive oil or butter
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & black pepper to taste
- Optional: 2 tbsp grated Parmesan for topping
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Lightly grease a baking dish.
- Prep the cream mixture
In a saucepan, gently heat cream, garlic, thyme, salt, and pepper for 2–3 minutes (don’t boil). - Layer the vegetables
- Arrange slices of sweet potatoes, parsnips, and beets in overlapping layers.
- Lightly season each layer and drizzle a bit of cream.
- Add cheese & finish layering
Sprinkle some cheese between layers, then pour remaining cream over the top. - Bake covered
Cover with foil and bake for 40–45 minutes until vegetables are tender. - Golden finish
Remove foil, add extra cheese or Parmesan, and bake another 15–20 minutes until golden and bubbly. - Rest & serve
Let it rest for 10 minutes before serving—it helps the layers set.
💡 Tips for Best Results
- Slice vegetables evenly (use a mandoline if possible).
- Keep beet slices slightly separate while layering to avoid bleeding too much color.
- Add a pinch of nutmeg for a classic gratin flavor.
- Want lighter? Use milk + a little yogurt instead of full cream.
🍽️ Serving Ideas
- Pair with roasted chicken or grilled fish
- Serve alongside a fresh green salad
- Works beautifully as a holiday or dinner-party side
❓ Q & A
Q: Can I make it ahead?
Yes! Assemble it, refrigerate, and bake when ready (add 10–15 extra minutes).
Q: Can I make it vegan?
Use plant-based cream and vegan cheese—it still turns out rich and delicious.
Q: Why are my vegetables still firm?
They may be sliced too thick—keep them thin for even cooking.
Q: Can I add other veggies?
Absolutely—try potatoes, carrots, or zucchini.
