Cheesy Root Vegetable Gratin
This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving. This Cheesy Root Vegetable Gratin recipe might be one of my absolute favorites for This Cheesy Root Vegetable Gratin recipe might be one of my absolute favorites for fall and winter. It’s a great variation from the typical vegetable gratin. Usually vegetable gratins are made with a mixture of zucchini, tomato slices, and yellow squash, with some bread crumbs, cheese, and heavy cream mixed in. For our version we choose to focus on root vegetables, so beets, sweet potatoes, and parsnips. All of which are beautiful together because of the different colors! I know it’s a lot of peeling and slicing, but if you have a mandoline it’s makes the process so much easier. Plus, after you’re done slicing the vegetables, the rest of the dish is very easy to put together.
I love the subtly sweet and earthy flavors of this combination of root vegetables mixed together with the savory and salty shredded gruyère cheese, garlic, thyme, and heavy cream. It’s the perfect side dish to any thanksgiving, holiday or any cozy meal .
- 1 tablespoon unsalted butter softened
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
- 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won't thicken as much or be as creamy)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided plus more for garnish
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- salt and pepper to taste