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–+ servings

Autumn Cheesy Root Vegetables Gratin

This elegant side dish layers thin sweet potatoes, beets, and parsnips in a garlicky thyme cream sauce. Baked under a blanket of golden, bubbly Gruyère, it brings stunning color and rich savory flavor to any holiday table.
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Prep Time: 15 minutes
Cook Time: 50 minutes
no resting time required: 0 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 490kcal
Author: Anjali

INGREDIENTS

For Greasing & Sauce Base

  • 1 tablespoon unsalted butter softened
  • 4 tablespoon heavy cream
  • 2 clove garlic minced
  • ½ oz Parmesan cheese freshly grated

For the Vegetables & Coating

  • 2 large Sweet Potatoes peeled
  • 4 large Parsnips peeled and trimmed
  • 4 medium sized Beets peeled
  • 1 cup heavy cream divided
  • ½ cup Parmesan freshly grated
  • 1 tablespoon thyme minced
  • Salt and Freshly cracked Black Pepper to taste

For Assembly & Topping

  • ½ Cup Parmesan cheese freshly grated
  • ½ Cup Gruyère cheese shredded
  • Fresh thyme leaves & sage sprigs for garnish

INSTRUCTIONS

  • Preheat your oven to 400°F (200°C). Grease a 13x9-inch (3-quart) ceramic baking dish thoroughly with the softened butter.
  • Using a mandoline slicer for uniform thickness, cut the sweet potatoes, parsnips, and beets into very thin rounds. Place each sliced vegetable into its own separate mixing bowl to keep the beet color contained.
  • Pour 4 tablespoons of heavy cream over the sweet potatoes, 4 tablespoons over the parsnips, and 2 tablespoons over the beets. Add 1/2 ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season each bowl generously with salt and black pepper, then toss each independently until all slices are fully coated.
  • Pour the remaining 4 tablespoons of heavy cream directly into the bottom of the greased baking dish. Evenly scatter the minced garlic and 1/2 ounce of grated Parmesan across the bottom.
  • Pick up a stack of sweet potato slices and place them standing upright on a slight bias at one end of the dish. Follow with a row of parsnip slices angled the same way, then a row of beet slices. Repeat this alternating pattern to form 6 colorful, neat rows across the dish. Season the top with a pinch of salt, pepper, and 2 ounces of Parmesan.
  • Cover the baking dish tightly with aluminum foil to trap steam. Bake in the center of the oven for 30 minutes until the root vegetables soften.
  • Carefully remove the foil. Scatter the shredded Gruyère evenly over the top of the vegetables. Return the uncovered dish to the oven for an additional 18 to 20 minutes, or until the vegetables are fork-tender and the cheese is melted, bubbly, and lightly golden brown.
  • Remove from the oven, garnish with fresh thyme leaves and sage, let sit for 5 minutes, and serve warm.

Nutrition

Nutrition Facts
Autumn Cheesy Root Vegetables Gratin
Amount Per Serving
Calories 490 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 83mg28%
Sodium 519mg23%
Potassium 1053mg30%
Carbohydrates 50g17%
Fiber 10g42%
Sugar 15g17%
Protein 15g30%
Vitamin A 17116IU342%
Vitamin C 25mg30%
Calcium 449mg45%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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