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Cheesy Root Veggie Gratin

Cheesy Root Veggie Gratin That's Cozy and Irresistibly Creamy

This Cheesy Root Veggie Gratin features sweet potatoes, parsnips, and beets in a creamy, cheesy dish that's perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Grease for baking dish
  • 2 cups Sweet Potatoes Thinly sliced
  • 2 cups Parsnips Thinly sliced
  • 2 cups Beets Thinly sliced
For the Creamy Mix
  • 1 cup Heavy Cream Can substitute with whole milk
  • 1 cup Parmesan Cheese Ensure gluten-free if needed
  • 1 cup Gruyere Cheese Perfect for melting
For Seasoning
  • 1 tablespoon Fresh Thyme Can use fresh or dried
  • 2 cloves Garlic Minced
  • to taste Salt
  • to taste Pepper

Equipment

  • 3-quart baking dish
  • Sharp Knife
  • Mandoline

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 3-quart baking dish with unsalted butter.
  2. Thinly slice the sweet potatoes, parsnips, and beets, aiming for about 1/8-inch thick slices.
  3. In separate bowls, mix the heavy cream with Parmesan cheese, and season the sliced vegetables with salt, pepper, and fresh thyme.
  4. Pour some of the creamy mixture into the bottom of the greased baking dish, then layer the sliced vegetables in alternating rows.
  5. Sprinkle additional salt, pepper, and Parmesan cheese on top, cover with aluminum foil, and bake for 30 minutes.
  6. After 30 minutes, uncover and sprinkle Gruyere cheese on top. Bake uncovered for an additional 18-20 minutes until bubbly and golden brown.
  7. Let the gratin sit for a few minutes, then garnish with fresh thyme before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 350mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 160IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

This dish can be made gluten-free and vegetarian-friendly.

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