Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

Introduction

When it comes to creating a cozy, hearty side dish, nothing beats a gratin. This Root Vegetable Gratin takes the classic creamy casserole and elevates it with the vibrant flavors and colors of sweet potatoes, parsnips, and beets. It’s the perfect blend of earthy sweetness, creamy richness, and cheesy goodness. Whether you’re preparing a holiday meal or a weeknight dinner, this gratin will impress with both its taste and its visual appeal.

Why This Recipe is Perfect for You

This Root Vegetable Gratin combines seasonal root vegetables for a beautiful and nutrient-packed dish. Each layer offers a different flavor and texture, with sweet potatoes providing a subtle sweetness, parsnips adding a bit of nuttiness, and beets offering their signature earthy bite. Topped with melted Gruyere and Parmesan, it’s rich and cheesy, with a hint of thyme to keep the dish fresh and fragrant.

Perfect for those who love comforting, hearty dishes with a sophisticated twist, this gratin is both easy to make and a stunning addition to your table. Plus, it’s versatile enough to be served alongside a variety of main dishes.

Ingredients

• 1 tablespoon unsalted butter (softened for greasing)
• 1-2 long sweet potatoes (about 2 inches thick), peeled
• 3-4 large parsnips, peeled and trimmed
• 3-5 small beets, peeled
• 14 tablespoons heavy cream, divided (whole milk can be substituted for a lighter version, but the mixture won’t thicken as much)
• 4 ounces grated Parmesan cheese, divided
• 1 tablespoon fresh thyme, minced (divided), plus extra for garnish
• 1 garlic clove, minced
• 1 ounce shredded Gruyere cheese
• Salt and pepper, to taste

Directions

1. Prepare the Oven

Preheat your oven to 400˚F (200˚C). Grease a 3-quart baking dish with softened unsalted butter to ensure the gratin doesn’t stick and bakes evenly.

2. Slice the Vegetables

Using a mandoline (or a sharp knife), thinly slice the sweet potatoes, parsnips, and beets. This ensures the vegetables cook evenly and stack beautifully in the dish. Place each type of vegetable in its own bowl.

3. Coat the Vegetables

Pour 4 tablespoons of cream over the sweet potatoes and parsnips in their respective bowls. Pour 2 tablespoons of cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season each bowl with salt and pepper and toss until all slices are evenly coated.

4. Prepare the Baking Dish

Pour the remaining ¼ cup of cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic to infuse the dish with extra flavor from the base.

5. Layer the Vegetables

Start by stacking the sweet potato slices and arrange them upright in a row at the top of the dish. Follow with a row of parsnips, then beets. Continue alternating layers of sweet potatoes, parsnips, and beets until the dish is filled, creating a stunning visual effect of layered colors.

6. Season and Bake

Sprinkle the top of the gratin with salt, pepper, and the remaining Parmesan cheese. Cover the dish with foil and bake for 30 minutes, or until the vegetables are starting to soften and meld together.

7. Add the Gruyere

After 30 minutes, uncover the dish and sprinkle the shredded Gruyere cheese over the top. Return the gratin to the oven and bake uncovered for an additional 18-20 minutes, or until the vegetables are tender, the cheese is melted, and the top is lightly browned.

8. Garnish and Serve

Once baked, remove the gratin from the oven and sprinkle with fresh thyme leaves before serving. This finishing touch adds a pop of fresh flavor and a beautiful garnish.

Kitchen Equipment Needed

• Mandoline or sharp knife for slicing
• Large mixing bowls for coating the vegetables
• 3-quart baking dish
• Aluminum foil for covering
• Oven mitts for handling the hot dish

Tips and Shortcuts

• Use Pre-Cut Vegetables: If you’re short on time, many grocery stores offer pre-cut sweet potatoes, parsnips, and beets. You can still slice them thinner if needed with a knife or mandoline.
• Don’t Skip the Foil: Covering the dish for the first part of baking helps the vegetables cook evenly and prevents the top from browning too quickly.
• Herb Options: While thyme complements this gratin beautifully, you can also experiment with rosemary or sage for different flavor profiles.

Recipe Swaps and Variations

• Lighter Version: For a lighter version, you can substitute the heavy cream with whole milk, though the gratin may not thicken as much.
• Cheese Variations: If you don’t have Gruyere on hand, you can substitute with Swiss cheese or sharp white cheddar for a slightly different flavor.
• Extra Veggies: Feel free to add other root vegetables like carrots, turnips, or even potatoes to the mix for extra variety.

How to Store Leftovers

Store any leftover Root Vegetable Gratin in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. The leftovers are just as delicious and can be reheated for a cozy side dish later in the week.

Food and Drink Pairings

Pair this gratin with roasted meats like herb-crusted chicken, pork tenderloin, or a hearty beef roast. For vegetarians, this dish also pairs well with a quinoa salad or grilled tofu. For drinks, enjoy with a glass of Pinot Noir or a Chardonnay, which complements the creaminess of the dish.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Yes! You can assemble the gratin a day in advance, cover it with foil, and store it in the refrigerator. When ready to bake, simply pop it in the oven and follow the baking instructions.

Q: Can I freeze this gratin?
A: Freezing a gratin is not recommended as the cream sauce may separate when reheated. However, you can store leftovers in the fridge for up to 3 days and reheat in the oven.

Q: Can I substitute the cream with a non-dairy alternative?
A: Yes! You can use coconut milk or almond milk, though the texture may be slightly thinner, and the flavor will be different from the traditional creamy version.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

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• Author: Mia Martinez
• Total Time: 1 hour 10 minutes

Print Recipe

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Description

Savor the flavors of a Root Vegetable Gratin made with sweet potatoes, parsnips, and beets. A hearty, colorful dish perfect for cozy dinners.

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Ingredients

1 tablespoon unsalted butter (softened for greasing)

1-2 long sweet potatoes (about 2 inches thick), peeled

3-4 large parsnips, peeled and trimmed

3-5 small beets, peeled

14 tablespoons heavy cream, divided (whole milk can be substituted for a lighter version, but the mixture won’t thicken as much)

4 ounces grated Parmesan cheese, divided

1 tablespoon fresh thyme, minced (divided), plus extra for garnish

1 garlic clove, minced

1 ounce shredded Gruyere cheese

Salt and pepper to taste

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Instructions

Prepare the Oven: Preheat your oven to 400˚F (200˚C). Grease a 3-quart baking dish with the softened butter.

Slice the Vegetables: Use a mandoline (or a sharp knife) to thinly slice the sweet potatoes, parsnips, and beets. Place each type of vegetable in its own bowl.

Coat the Vegetables: Pour 4 tablespoons of cream over the sweet potatoes and parsnips in their respective bowls. Pour 2 tablespoons of cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season each bowl with salt and pepper and toss until all slices are evenly coated.

Prepare the Baking Dish: Pour the remaining 1/4 cup of cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic.

Layer the Vegetables: Begin by stacking sweet potato slices and arranging them upright in a row at the top of the dish. Follow with a row of parsnips, then beets. Continue alternating layers of sweet potatoes, parsnips, and beets until the dish is filled, creating six rows of vegetables.

Season and Bake: Season the top of the gratin with salt, pepper, and the remaining Parmesan cheese. Cover the dish with foil and bake for 30 minutes, or until the vegetables are beginning to soften.

Add the Gruyere: Uncover the dish, sprinkle the shredded Gruyere cheese over the top, and bake uncovered for an additional 18-20 minutes. The gratin is done when the vegetables are tender, the cheese is melted, and the top is lightly browned.

Garnish and Serve: Remove the gratin from the oven and finish with a sprinkle of fresh thyme leaves before serving.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Nutrition

• Serving Size: 6 servings