Description
A comforting and delicious gratin made with a medley of root vegetables, cheese, and cream, perfect for gatherings and family dinners.
Ingredients
Scale
- Assorted root vegetables (potatoes, sweet potatoes, beets, parsnips)
- 1.5 cups Gruyere or sharp cheddar cheese, shredded
- 1 cup heavy cream
- 2 cloves fresh garlic, minced
- Fresh or dried thyme and rosemary
- Butter for greasing
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and peel your root vegetables. Slice them thinly using a sharp knife or a mandoline for even thickness.
- In a skillet, melt a tablespoon of butter and sauté minced garlic until fragrant.
- In a greased baking dish, layer the sliced root vegetables, alternating colors for visual appeal. Pour the sautéed garlic over the top and sprinkle with salt, pepper, and herbs.
- In a bowl, mix the heavy cream with the shredded cheese. Pour this mixture over the vegetables, ensuring everything is well-coated.
- Sprinkle the remaining cheese over the top.
- Bake for 45 minutes, or until the vegetables are tender and the top is golden brown. Cover with foil for the first 30 minutes to prevent over-browning.
- Let the gratin rest for 10 minutes before serving.
Notes
Allowing the gratin to rest after baking improves its texture. Feel free to customize the cheese and vegetables used based on what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: vegetarian gratin, root vegetables, cheesy dish, comfort food, family favorite