Cheesy Root Vegetable Gratin (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon unsalted butter, softened
02 -
1-2 long sweet potatoes (about 2 inches thick), peeled
03 -
3-4 large parsnips, ends trimmed and peeled
04 -
3-5 small beets, peeled
05 -
350ml heavy cream, divided
→ Cheese & Aromatics
06 -
115g Parmesan, grated and divided
07 -
1 tablespoon fresh thyme, minced and divided, plus more for garnish
08 -
1 garlic clove, minced
09 -
30g Gruyère, shredded
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 200°C. Thoroughly grease a 3-quart baking dish with the softened butter.
02 -
Using a mandoline for consistency, slice sweet potatoes, parsnips, and beets into very thin rounds. Transfer each vegetable to separate bowls.
03 -
Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons cream over the beets. Distribute ½ ounce grated Parmesan and 1 teaspoon minced thyme to each bowl. Season generously with salt and pepper, then toss until all slices are well coated.
04 -
Pour the remaining 60ml cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce Parmesan and all of the minced garlic.
05 -
Arrange vegetable slices vertically in rows, starting with sweet potatoes, followed by parsnips, then beets. Continue this pattern until all vegetables are used, creating approximately 6 rows.
06 -
Season the top with salt, pepper, and sprinkle with the remaining Parmesan.
07 -
Cover with foil and bake for 30 minutes or until vegetables begin to soften.
08 -
Remove foil and evenly distribute the shredded Gruyère over the top of the gratin.
09 -
Return to the oven uncovered and bake for an additional 18-20 minutes until vegetables are fork-tender, cheese is melted, and the top is lightly browned.
10 -
Garnish with fresh thyme leaves before serving.
# Notes:
01 -
Whole milk can be substituted for cream, but the final dish won't be as thick or creamy.
02 -
Using a mandoline for slicing ensures even cooking and a professional presentation.