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 a delicious, decadent and impressive side dish for any holiday meal!
Ingredients
Scale
For the Crust:
- 2 cups heavy cream
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground nutmeg
- salt and pepper to taste
- 1 pound Yukon gold potatoes, peeled and thinly sliced
- 1 pound sweet potatoes, peeled and thinly sliced
- 1 pound parsnips, peeled and thinly sliced
- 1 pound celery root, peeled and thinly sliced
- 2 cups shredded gruyere cheese
- 1/2 cup grated parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375˚F.
- Pour cream into a small saucepan and place over medium heat. Stir in garlic, thyme and nutmeg. Season with salt and pepper.
- Bring cream to a simmer, remove from heat and set aside.
- Place potatoes, sweet potatoes, parsnips and celery root into a large bowl and toss together.
- Butter a 3 quart baking dish and arrange 1/3 of the vegetable mixture into the bottom of the dish.
- Sprinkle 1/3 of the gruyere over the vegetables and pour 1/3 of the cream mixture over the cheese.
- Repeat process two more times.
- Top gratin with parmesan cheese and cover with foil.
- Bake for 40 minutes. Remove foil and bake for another 20 to 25 minutes or until top is golden brown and the vegetables are tender.
- Allow gratin to rest for 10 minutes before serving.
