Root Vegetable Gratin

Layers of earthy root vegetables with cheddar cheese snuggled between make this root vegetable gratin the perfect winter side. It is slowly baked until tender with a golden brown cheesy crust. Each bite delivers a satisfying depth of taste.

These scalloped root vegetables are a tasty twist on scalloped potatoes. Various root vegetables, such as parsnips, sweet potatoes, and carrots, add more depth of flavor.

I love this side dish because it combines so many great ingredients: earthy, humble root vegetables and cheddar cheese.

Not only is it tasty, but the variety of colors makes it a show-stopping side dish. It’s a beautiful recipe to bring to a party or serve to guests this winter.

• 2 tablespoons Cabot unsalted butter, melted
• 1 medium onion, thinly sliced
• 1 large russet potato, peeled and thinly sliced
• 1 large sweet potato, peeled and thinly sliced
• 2 medium carrots, thinly sliced
• 2 large parsnips, peeled and sliced
• 1/2 cup shredded cheddar cheese and more for sprinkling
• 2 tablespoons parmesan cheese
• 2/3 cup heavy cream
• 2 garlic cloves, minced
• 1 tablespoon fresh herbs, minced (I used thyme and rosemary)
• A pinch of smoked paprika
• Salt and pepper to taste