Cheesy Root Vegetable Gratin Recipe
A comforting and creamy Cheesy Root Vegetable Gratin featuring thinly sliced potatoes, carrots, and parsnips layered with a rich garlic and thyme-infused cream sauce, topped with melted Gruyère and Parmesan cheese for a golden, crispy finish. Perfect as a hearty side dish or a vegetarian main course.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Root Vegetables
- 4 cups potatoes, thinly sliced (about 2 large potatoes)
- 2 cups carrots, thinly sliced (about 3 medium carrots)
- 2 cups parsnips, thinly sliced (about 3 medium parsnips)
Cream Sauce
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste (about ½ teaspoon)
Cheese Topping
- 1 cup Gruyère cheese, grated
- ½ cup Parmesan cheese, grated
Other
- Butter or oil for greasing the baking dish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish using butter or oil to prevent sticking and ensure even cooking.
- Slice Vegetables: Thinly slice the potatoes, carrots, and parsnips into 1/8-inch thick rounds. Uniform slices help the vegetables cook evenly throughout the gratin.
- Simmer Cream Mixture: In a medium saucepan over medium heat, combine heavy cream, minced garlic, fresh thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook for 2–3 minutes to infuse the flavors, then remove from heat.
- Layer Vegetables and Cheese: Arrange half of the sliced vegetables in the greased baking dish, slightly overlapping each slice. Pour half of the cream mixture evenly over the vegetables. Sprinkle half of the Gruyère and Parmesan cheese evenly on top.
- Repeat Layers: Add another layer of the remaining sliced vegetables, pour over the remaining cream mixture, and top with the rest of the Gruyère and Parmesan cheeses, creating a rich, cheesy top layer.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 to 45 minutes. This step allows the vegetables to soften and the cream to thicken without drying out.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes or until the cheese topping is golden brown and crispy, adding a delightful texture.
- Rest and Serve: Allow the gratin to cool for a few minutes before serving to let it set, making it easier to slice and enhancing the flavors.
Notes
- For a sweeter twist, substitute sweet potatoes for the regular potatoes.
- Use plant-based cheese and coconut milk instead of dairy for a vegan version.
- Gluten-free breadcrumbs can be used as a topping if desired, though traditional breadcrumbs are optional in this recipe.
- Ensure slices are uniformly thin to promote even cooking and a smooth texture.
- Letting the gratin rest before serving helps it firm up for easier portioning.
Keywords: root vegetable gratin, cheesy gratin, potatoes, carrots, parsnips, baked gratin, vegetarian side dish, comfort food
