This Easy Roasted Root Vegetable Gratin is a warm, rustic, and flavorful dish that celebrates the earthy sweetness of root vegetables layered with creamy sauce and golden cheese. It’s a perfect side dish for family dinners or holiday feasts, adding color and comfort to any table.
Cooking Time: 1 hour 10 minutes
Servings: 6
Ingredients:
2 medium potatoes, peeled and thinly sliced
2 medium carrots, peeled and thinly sliced
1 parsnip, peeled and thinly sliced
1 small sweet potato, peeled and thinly sliced
1 small turnip, peeled and thinly sliced
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 cup heavy cream (or plant-based cream for a vegan version)
1 garlic clove, minced
½ cup grated Parmesan cheese
1 cup shredded Gruyère or cheddar cheese
Instructions:
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Preheat the Oven:
Set the oven to 400°F (200°C). Lightly grease a baking dish with olive oil or butter. -
Prepare the Vegetables:
In a large bowl, toss the sliced potatoes, carrots, parsnip, sweet potato, and turnip with olive oil, salt, pepper, and thyme until evenly coated. -
Layer the Vegetables:
Arrange the vegetable slices in overlapping layers in the prepared baking dish, alternating colors for a beautiful presentation. -
Make the Cream Mixture:
In a small bowl, mix heavy cream with minced garlic. Pour the cream evenly over the vegetables. -
Add Cheese and Bake:
Sprinkle Parmesan cheese between a few layers, then top with the shredded Gruyère or cheddar. Cover with foil and bake for 40 minutes. -
Finish and Brown:
Remove the foil and bake for another 15–20 minutes, until the top is golden brown and the vegetables are tender when pierced with a fork. Let it rest for 10 minutes before serving.
Nutrition (Per Serving):
Calories: 270
Protein: 9g
Carbohydrates: 32g
Fat: 12g
Fiber: 5g
Tips:
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You can add beets for extra color but slice them thinly to avoid bleeding.
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Substitute half of the cream with milk for a lighter version.
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For added crunch, sprinkle breadcrumbs on top before the final bake.
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Use a mandoline for even, thin slices to help the vegetables cook uniformly.
