This is our Cheesy Root Vegetable Gratin. It is one of those dishes that is not only delicious but super super pretty. This vegetable side dish is packed with cheese and cream and baked in the oven so the top gets crispy. This is the perfect side dish recipe for Thanksgiving or any special occasion. | Thanksgiving recipes | side dish recipes | side dishes | vegetables and sides | root vegetable recipes gratin |
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Cheesy Root Vegetable Gratin
This Cheesy Root Vegetable Gratin is the perfect holiday side dish! Thinly sliced potatoes, sweet potatoes, parsnips and turnips are layered with a creamy, cheesy sauce and baked until golden and bubbly!
Ingredients
Scale
For the Crust:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary, minced
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups Gruyere cheese, shredded and divided
- 1/2 cup Parmesan cheese, grated and divided
- 2 medium Yukon gold potatoes, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 2 medium turnips, peeled and thinly sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 375˚F. Lightly grease a 2 1/2 quart baking dish and set aside.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Slowly pour in milk and cream, whisking continuously until no lumps remain. Continue to cook, while whisking, until mixture begins to thicken, about 3 to 4 minutes.
- Stir in thyme, rosemary, nutmeg, salt and pepper.
- Remove from heat and stir in 1 cup of Gruyere and 1/4 cup of Parmesan until smooth. Set aside.
- Arrange 1/3 of the sliced vegetables into the bottom of the prepared baking dish, overlapping slightly.
- Pour 1/3 of the cheese sauce over the vegetables and spread into an even layer.
- Repeat process two more times, ending with the cheese sauce.
- Cover baking dish with foil and bake for 40 minutes.
- Remove foil and top gratin with remaining 1/2 cup of Gruyere and 1/4 cup of Parmesan.
- Continue to bake for another 20 to 25 minutes or until top is golden brown and bubbly and vegetables are tender.
- Remove from oven and allow gratin to rest for 10 minutes before serving.
