Description
A comforting gratin made with layers of root vegetables and cheese.
Ingredients
Scale
- 4 large potatoes
- 2 large carrots
- 2 large parsnips
- Optional: 2 medium sweet potatoes
- Optional: 2 medium turnips
- 1 cup Gruyère cheese
- 1 cup Cheddar cheese
- Optional: 1 cup Mozzarella cheese
- Optional: 1 cup Fontina cheese
- Optional: 1 cup Vegan cheese alternatives
- 2 cups heavy cream
- Optional: 1 cup half-and-half
- Optional: 1 cup almond milk
- Optional: 1 cup oat milk
- Optional: 2 tablespoons cornstarch
- 2 tablespoons butter
- Optional: 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 3 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice your root vegetables, aiming for slices about 1/8-inch thick.
- In a bowl, combine heavy cream (or your chosen substitute), minced garlic, salt, pepper, and chopped herbs. Whisk until well mixed.
- Grease a baking dish with butter or olive oil. Begin layering the sliced root vegetables in the dish, alternating between the different types. Pour a little of the cream mixture over each layer.
- After a layer of vegetables, sprinkle a generous amount of cheese. Continue layering until all the vegetables and cream mixture are used, finishing with a layer of cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender.
- Once baked, let the gratin cool for about 10 minutes before serving.
Notes
- This gratin can be customized with your favorite root vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a vegan option, substitute heavy cream and cheese with appropriate alternatives.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg