Root Vegetable Gratin


Root Vegetable Gratin

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  • Author: The Cooking Studio



Servings: 4 (glass, square pyrex pan)

1 Tablespoon butter, softened
1 long sweet potato (about 2 inches thick), peeled
2 large parsnips, ends trimmed and peeled
2 small, red beets, peeled
¾ cup heavy cream
4 Tablespoons grated parmesan, divided
2 teaspoons fresh thyme, minced
2 garlic cloves, minced
2 Tablespoons shredded gruyere
Salt and pepper to taste


Preheat oven to 400 degrees Fahrenheit

Grease pan with softened butter.

Keeping each type of the root vegetable separate; slice into very thin rounds and place each type into their own separate bowls.

Distribute ½ cup of the cream, 2 tablespoons of the parmesan, and the thyme as evenly as possible by pouring some in each bowl of the root vegetables. Mix well and season with salt and pepper.

Pour the remaining cream into the bottom of the baking dish and evenly distribute the minced garlic over the top of it.

Line the root vegetables up by type, creating one row along the entirety of the pan of sweet potatoes, then parsnips, and then the beets; keep going until all the vegetables are in the pan. Season the top of the gratin with salt, pepper, and the remaining parmesan.

Cover with foil and bake for 25 minutes or until the vegetables are soft. Once soft, remove the foil and place the gruyere over the top.

Place back into the oven and continue to bake for an additional 15 to 20 minutes until the vegetables are fork tender, cheese has melted and the top has lightly browned.


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