Description
A rich and creamy cheesy root vegetable gratin featuring layers of tender potatoes, carrots, and parsnips baked in a luxurious cream sauce with sharp cheddar and Gruyère cheese.
Ingredients
Scale
- 2 cups potatoes, thinly sliced
- 1 cup carrots, thinly sliced
- 1 cup parsnips, thinly sliced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prep and Preheat: Preheat oven to 375°F (190°C) and grease baking dish with butter thoroughly
- Slice Vegetables: Peel and slice root vegetables into 1/8-inch thick rounds using sharp knife or mandoline
- Prepare Cream Base: Warm heavy cream with minced garlic in saucepan over low heat; season with salt and pepper
- First Layer: Layer half the root vegetables in baking dish, pour half cream mixture, sprinkle half cheese blend
- Second Layer: Repeat layering with remaining vegetables, cream mixture, and cheese for complete coverage
- Initial Bake: Cover with foil and bake 45 minutes until vegetables are fork-tender
- Final Browning: Remove foil and bake additional 15-20 minutes until bubbly and golden brown on top
- Rest and Serve: Cool for 5 minutes before serving to allow layers to set properly
Notes
- Use a mandoline slicer for perfectly uniform vegetable thickness, ensuring even cooking throughout all layers
- Pat vegetables dry with paper towels after slicing to prevent excess moisture from making the gratin watery
- Mix the two cheeses together before layering for more even distribution and better melting consistency
- Test doneness by inserting a knife through center – it should slide through easily without resistance
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 385 calories
- Sugar: 8g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 85mg
Keywords: cheesy root vegetable gratin, root vegetables, gratin recipe, comfort food, side dish, holiday recipe