This Root Vegetable Gratin is a beautiful, hearty dish that brings together the earthy flavors of sweet potatoes, parsnips, and beets, all baked with a rich, creamy sauce and topped with a golden, crispy finish. It’s the perfect side dish for fall, holidays, or any comforting meal!

🍠 Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

Ingredients (Serves 6)

For the Gratin:

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced (use a mandolin for even slices)
• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 1 tsp fresh rosemary, chopped (optional)
• 1 tsp Dijon mustard (optional, for a slight tang)
• Salt and pepper, to taste
• 2 tbsp unsalted butter, plus more for greasing the dish
• 1 cup grated Gruyère cheese (or a mix of Gruyère and Parmesan)
• 1/2 cup breadcrumbs (panko for extra crunch)

Instructions

1. Preheat & Prepare the Dish

• Preheat your oven to 375°F (190°C).
• Grease a 9×13-inch baking dish with butter. You can also line the bottom with parchment paper for easy cleanup.

2. Slice the Vegetables

• Using a sharp knife or a mandolin slicer, thinly slice the sweet potatoes, parsnips, and beets into uniform slices (about 1/8 inch thick). Try to keep the slices even so they cook uniformly.

3. Make the Cream Sauce

• In a small saucepan, combine the heavy cream, milk, garlic, thyme, and rosemary (if using).
• Bring the mixture to a simmer over medium heat. Once it starts to simmer, reduce the heat and stir in the Dijon mustard (if using), then season with salt and pepper to taste.
• Let the sauce simmer for about 3–4 minutes to infuse the flavors, then remove from heat.

4. Layer the Vegetables

• Arrange the sliced root vegetables in the prepared baking dish, layering them in a fan pattern or stacking them tightly in rows for a beautiful presentation. You can alternate the vegetables (sweet potatoes, parsnips, and beets) or mix them together in layers.

5. Pour the Cream Sauce

• Pour the prepared cream sauce evenly over the layered vegetables, making sure all the slices are coated.

6. Add Cheese and Bake

• Dot the top of the gratin with butter and sprinkle with grated Gruyère cheese (or a cheese blend of your choice).
• Sprinkle the breadcrumbs evenly over the top for an extra crispy texture.
• Cover the baking dish with aluminum foil and bake for 40–45 minutes, until the vegetables are tender when pierced with a fork.

7. Finish with a Crispy Top

• After the initial baking time, remove the foil and continue baking for an additional 15–20 minutes until the top is golden brown and bubbly.

8. Garnish and Serve

• Let the gratin cool for a few minutes before serving. Garnish with additional fresh thyme or rosemary if desired. Serve warm as a comforting side dish.

Tips & Variations

• Vegetable Variations: You can add rutabaga or turnips to this gratin for an even broader range of root vegetables.
• Cheese Options: Try using Parmesan, Fontina, or cheddar for different flavor profiles.
• Make Ahead: This gratin can be assembled a day ahead. Cover it tightly and refrigerate, then bake it the next day, adding a few extra minutes of cook time if baking from cold.
• Crispier Topping: For an even crispier top, sprinkle freshly grated Parmesan over the breadcrumbs before baking.

This Root Vegetable Gratin is a perfect balance of creamy, cheesy goodness with the natural sweetness of the root vegetables. It’s a great dish to add a touch of comfort and color to your table. Let me know if you’d like to try different variations or need other ideas for side dishes! 🧑‍🍳🥔🧀