How To Make Root Vegetable Gratin – Creamy & Delicious Recipe

 

I was having the family over for a pre-Thanksgiving Dinner on Saturday and I really wanted to make side dishes that were not only delicious but impressive. I also was looking for easy.  Not that I am lazy or anything, but when you are cooking an assortment of different dishes for a meal, it helps that they are somewhat easy to execute!

You can't go wrong with a gratin!  They always go together very easily and to be honest, they look impressive when done.  They look like they take a lot more effort to make than they really do.  Since this is harvest season and root vegetables are at their very freshest and finest, I decided to make one using them.

I had seen a few recipes online for root vegetable gratins that employed more than one type of vegetable. They looked beautiful and so I decided to make one using three different root vegetables rather than only one. 

I used sweet potatoes, parsnips and beetroot for my gratin, which was a risk because of the propensity of beetroot to bleed its color into everything else, but I figured out a way to get around that, and I think I ended up with a beautiful bake that reminded me somewhat of a flag. In order to achieve this I treated each vegetable individually and into individual rows, with the end result being quite attractive.

You can vary the vegetables you choose to use. Any root vegetable will work well in a gratin.  One of the things which makes this side dish so irresistible is the balance of texture and colors of the vegetables combined with the rich and creamy sauce, which is basically just an infused cream.

The cream thickens into a sauce while it is cooking along with the juices of the vegetables with most delicious results. The use of two cheeses in this dish complements the natural earthy sweetness of the root vegetables perfectly.

Easy to make without requiring a lot of effort, impressive to look at when done, and delicious.  What more could you ask for?

 

 

INGREDIENTS NEEDED 

TO MAKE

ROOT VEGETABLE GRATIN

There is nothing too out of the ordinary in this dish. The vegetables can be varied according to likes or dislikes as well.

• 4 TBS butter, melted
• 2 long sweet potatoes
• 2 large parsnips
• 2 small beets (can use turnips instead if you wish)
• 1 cup (240ml) heavy cream
• 1 ounce (28g) grated Parmesan cheese
• 1 tsp dried thyme, divided
• 1 clove garlic, peeled and grated
• salt and black pepper to taste
• 1 cup (115g) grated Gruyere Cheese (Or any other cheese with similar melting properties), divided
• Fresh thyme to garnish (optional) 

 

Feel free to cut the amount of butter in half if you wish. I used half the amount this time without any problems, and that included what I used to butter the dish.

By long sweet potatoes, I mean sweet potatoes that have more of a cylindrical appearance. Longish and not much more than 2 inches in diameter.

My parsnips were also 2 inches in diameter. I used the thickest parts of them, placing the thinner bits in a baggie in the refrigerator to use in soup.

My beets were roughly 2 inches around.  

If you don't like some or any of these vegetables, feel free to substitute turnips, potatoes, carrots, celeriac, etc. pretty much any root vegetable will work in this bake, so long as they are all cut and sliced to equally the same size.

I grated the garlic so that it would melt into the cream better without there being any large chunks.

You can use fresh thyme if that is what you have. Use just the leaves and double the amount.

 

HOW TO MAKE

ROOT VEGETABLE GRATIN

There is nothing complicated about this simple side dish. It is very impressive when done and can be the star of your dinner table!

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 3 QT (liter) shallow baking dish with a bit of the butter. (This will help prevent anything from sticking to the dish.)
2. Whisk the cream together with the remaining melted butter, the Parmesan cheese, dried thyme and grated garlic. Pour 1/4 of it into the bottom of the baking dish. Set the remainder aside. (I grate the garlic so it gets mixed into the cream equally.)
3. Peel your vegetables and cut them into 1/4-inch-thick rounds. (You can use a mandoline to cut them into 1/4 inch thick slices. If your potatoes are quite large, cut them in half lengthwise and then cut into half moons 1/4 inch thick.)
4. Put the sweet potatoes into a bowl with 1/3 of the remaining cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top. (Consult photos for an idea of how to layer the vegetables in the baking dish.)
5. Put the parsnips into a bowl with another 1/3 of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
6. Put the beets into a bowl with the remainder of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top. (The beets are done last to help keep their color from bleeding into everything else, giving you a much more attractive finish.)
7. Cover the baking dish tightly with aluminum foil. Place onto a baking sheet. (The baking sheet allows for ease of taking the gratin dish in and out of the oven and allows for an easier clean up should the cream boil over.)
8. Bake for 40 minutes.
9. Uncover and sprinkle with the Gruyere cheese. Bake uncovered for another 35 to 40 minutes, until the vegetables are tender, the casserole is lovely and bubbling and golden brown.
10. Let stand for a few minutes prior to serving. Garnish with fresh thyme if desired.

 

WHAT TO SERVE

WITH

ROOT VEGETABLE GRATIN

This works very well as a side dish to serve alongside of most roasted meats and poultry.  It also makes a great Vegetarian main dish.  To serve it as a main dish simply accompany it with some crusty bread and a salad on the side.

 

FREQUENTLY ASKED QUESTIONS

CAN I VARY THE VEGETABLES?

There is no need to use the vegetables I have called for in this recipe.  This is a recipe which will work with any combination of root vegetables.  If you are not fond of the combination I have suggested or if you have a hard time availing yourself of any one of them feel free to substitute root vegetables that you do enjoy and can get easily. Just be sure to peel them and slice them thinly into 1/4-inch-thick slices.

CAN I VARY THE CHEESES?

Yes. Feel free to substitute the cheeses for any cheese that you have to hand that has good melting properties. Cheddar works well. So does Swiss or Fontina.

CAN THIS BE MADE AHEAD OF TIME?

Certainly. You can make this up to 24 hour ahead of time. Simply assemble and then cover and store in the refrigerator. Bring to room temperature before baking.

HOW DO I STORE ANY LEFTOVERS?

Store any leftovers, wrapped, in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.

CAN THIS BE FROZEN?

I do not recommend freezing this due to the propensity for cream to separate when it is frozen.

 

A FEW OTHER GRATIN

DISHES THAT YOU MIGHT ALSO ENJOY

Gratin vegetable dishes make fabulous sides or even main dishes for vegetarians. Here are a few other options for you to enjoy!

CABBAGE, CHEESE & MUSTARD GRATIN - blanched wedges of cabbage are placed into a buttered gratin dish and napped with a delectable cheese and mustard bechamel sauce. Topped with buttered crumbs it is baked until the cabbage melts in the mouth. This is fabulously delicious.

BUTTERNUT SQUASH GRATIN - Butternut squash is particularly good done this way.  The squash is nice and sweet and goes so very well with the savory elements of the sauce. Rich and delicious, it is an excellent use of a simple vegetable. The crumb topping adds just the right touch. Fabulous as a vegetarian main or as a side to a special meal.

  

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Yield: 4 - 6 servings

Author: Marie Rayner

Cheesy Root Vegetable Gratin

Prep time: 20 MinCook time: 1 H & 18 MTotal time: 1 H & 38 M

A rich and delicious side dish that would make a fabulous holiday side. This tasty gratin showcases the season's best in the tastiest way!

Ingredients

• 4 TBS butter, melted
• 2 long sweet potatoes
• 2 large parsnips
• 2 small beets (can use turnips instead if you wish)
• 1 cup (240ml) heavy cream
• 1 ounce (28g) grated Parmesan cheese
• 1 tsp dried thyme, divided
• 1 clove garlic, peeled and grated
• salt and black pepper to taste
• 1 cup (115g) grated Gruyere Cheese (Or any other cheese with similar melting properties), divided
• Fresh thyme to garnish (optional)

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 3 QT (liter) shallow baking dish with a bit of the butter.
2. Whisk the cream together with the remaining melted butter, the Parmesan cheese, dried thyme and grated garlic. Pour 1/4 of it into the bottom of the baking dish. Set the remainder aside.
3. Peel your vegetables and cut them into 1/4-inch-thick rounds.
4. Put the sweet potatoes into a bowl with 1/3 of the remaining cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
5. Put the parsnips into a bowl with another 1/3 of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
6. Put the beets into a bowl with the remainder of the cream mixture. Season lightly and toss together to coat. Place into the baking dish in a row, overlapping them. Pour any cream remaining in the bowl over top.
7. Cover the baking dish tightly with aluminum foil. Place onto a baking sheet.
8. Bake for 40 minutes.
9. Uncover and sprinkle with the Gruyere cheese. Bake uncovered for another 35 to 40 minutes, until the vegetables are tender, the casserole is lovely and bubbling and golden brown.
10. Let stand for a few minutes prior to serving. Garnish with fresh thyme if desired.

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