Description
A creamy, colorful Cheesy Root Vegetable Gratin made with sweet potatoes, parsnips, and beets in layers of cream, Parmesan, and Gruyère. Perfect for Thanksgiving or any cozy meal.
Ingredients
1 tbsp unsalted butter, softened
1–2 long sweet potatoes (about 2 inches thick), peeled
3–4 large parsnips, peeled
3–5 small beets, peeled
14 tbsp heavy cream, divided
4 oz grated Parmesan, divided
1 tbsp fresh thyme, minced (plus more for garnish)
1 garlic clove, minced
1 oz shredded Gruyère cheese
Salt and pepper, to taste
Instructions
1. Preheat oven to 400˚F. Grease a 3-quart baking dish with butter.
2. Slice sweet potatoes, parsnips, and beets into thin rounds. Place in separate bowls.
3. Add 4 tbsp cream to sweet potatoes and parsnips, and 2 tbsp to beets. Add ½ oz Parmesan and 1 tsp thyme to each bowl. Season with salt and pepper. Toss to coat.
4. Pour ¼ cup cream into the baking dish. Sprinkle with ½ oz Parmesan and garlic.
5. Arrange vegetables upright in alternating rows of sweet potato, parsnip, and beet. Make 6 rows total.
6. Season top with salt, pepper, and Parmesan. Cover with foil. Bake 30 minutes until softened.
7. Uncover, sprinkle with Gruyère. Bake another 18–20 minutes until golden and tender.
8. Remove from oven, garnish with thyme, and serve warm.
Notes
To avoid beet bleeding, coat slices in cream before layering.
Assemble up to one day ahead; refrigerate wrapped in foil. Add 5–7 minutes extra when reheating.
Substitute turnips or rutabaga for root vegetables, or use alternative cheeses like Fontina, Swiss, Comté, or mild Cheddar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Thanksgiving Recipes, Side Dish
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 265
- Sugar: 7 g
- Sodium: 292 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 56 mg