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Cheesy Root Vegetable Gratin Recipe

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★★★★★

4.9 from 92 reviews

A rich and comforting Cheesy Root Vegetable Gratin featuring layers of Yukon Gold potatoes, sweet potatoes, and parsnips combined with sautéed aromatics, fresh herbs, and a creamy blend of Gruyere and Parmesan cheeses. This oven-baked dish offers a perfect balance of earthy root flavors and cheesy indulgence, ideal as a hearty side or a satisfying vegetarian main course.

Ingredients

Scale

Aromatics

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg

Vegetables

  • 1 pound Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 pound sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 pound parsnips, peeled and thinly sliced (about 1/8 inch thick)

Dairy and Cheese

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 8 ounces Gruyere cheese, shredded (about 2 cups)
  • 4 ounces Parmesan cheese, finely grated (about 1 cup)
  • 2 tablespoons butter, cut into small pieces

Garnish

  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
  2. Add Garlic and Herbs: Add the minced garlic, dried thyme, and dried rosemary to the skillet. Cook for another minute, stirring constantly, until fragrant.
  3. Season with Nutmeg: Stir in the ground nutmeg to infuse warm, aromatic flavor into the mixture.
  4. Remove from Heat: Take the skillet off the heat and set aside to keep the aromatics warm.
  5. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
  6. Grease Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
  7. First Vegetable Layer: Arrange about one-third of the potato slices in a single overlapping layer on the bottom of the baking dish.
  8. First Sweet Potato Layer: Layer one-third of the sweet potato slices over the potatoes, overlapping slightly for even coverage.
  9. First Parsnip Layer: Add one-third of the parsnip slices on top of the sweet potatoes, again overlapping slightly.
  10. Aromatic Mixture: Spoon one-third of the sautéed onion and garlic mixture evenly over the vegetable layers.
  11. Cheese Layer: Sprinkle one-third of the Gruyere and Parmesan cheeses evenly over the aromatics.
  12. Repeat Layers: Repeat the layering process two more times, finishing with the remaining Gruyere and Parmesan cheese on top.
  13. Combine Cream and Milk: In a medium bowl, whisk together the heavy cream and whole milk until well blended.
  14. Season the Cream: Stir in salt and pepper, tasting to adjust seasoning as needed for balance.
  15. Pour Cream Mixture: Carefully pour the cream mixture evenly over the layered vegetables and cheese, gently pressing down if necessary to help the liquid penetrate all layers.
  16. Dot with Butter: Distribute the butter pieces on top of the gratin to enrich the flavor and aid browning.
  17. Cover with Foil: Cover the baking dish tightly with aluminum foil to retain moisture during baking.
  18. Bake: Bake in the preheated oven for 45 minutes to start the cooking process.
  19. Remove Foil: Remove the foil and continue baking uncovered for an additional 30-45 minutes, until the vegetables are tender, and the top is golden brown and bubbly. Tent with foil if browning too quickly.
  20. Rest: Let the gratin rest for 15-20 minutes before serving to allow it to set and enhance flavors.

Notes

  • Use a mandoline slicer for uniformly thin vegetable slices to ensure even cooking.
  • If Gruyere cheese is unavailable, Emmental or Swiss cheese are good substitutes.
  • For a lighter version, substitute half and half for the heavy cream and whole milk mixture.
  • Letting the gratin rest after baking helps it set for easier slicing and serving.
  • This dish can be prepared a day ahead; refrigerate and bake just before serving.
  • Adding fresh parsley as garnish adds color and a fresh herbal note.

Keywords: root vegetable gratin, cheesy gratin recipe, Yukon Gold potatoes, sweet potato gratin, parsnip gratin, Gruyere cheese, Parmesan cheese, creamy gratin, baked vegetable casserole, vegetarian side dish

Find it online: https://delishfamilyrecipe.com/cheesy-root-vegetable-gratin-recipe/