Root Vegetable Gratin

Elevate your next comfort food feast with this elegant yet hearty Root Vegetable Gratin, a dish that highlights the earthy flavors of russet potatoes, sweet potatoes, parsnips, and carrots layered to perfection. Thinly sliced vegetables are bathed in a luxurious blend of heavy cream, whole milk, garlic, thyme, and a hint of nutmeg, then topped with a golden, bubbly blanket of Gruyère and Parmesan cheeses. This oven-baked gratin strikes the perfect balance between creamy and cheesy, with a gorgeous medley of colors that makes it as visually stunning as it is delicious. Perfect as a side dish for holiday gatherings or dinner parties, this recipe will win over even the most discerning palates. Serve it garnished with fresh parsley for a finishing touch of brightness. Easy to prepare and brimming with flavor, this gratin will quickly become a favorite in your recipe repertoire!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:75 mins

Total Time:100 mins

Servings: 6

Ingredients

• 2 large Russet potatoes
• 2 medium Sweet potatoes
• 2 medium Parsnips
• 2 medium Carrots
• 2 cups Heavy cream
• 1 cup Whole milk
• 2 Garlic cloves
• 2 teaspoons Thyme leaves
• 0.25 teaspoons Nutmeg
• 1.5 cups Gruyère cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 1 tablespoon Unsalted butter
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish using the unsalted butter.

Step 2

Peel the potatoes, sweet potatoes, parsnips, and carrots, then slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Arrange the slices into separate piles for easy layering.

Step 3

In a medium saucepan over medium heat, combine the heavy cream, whole milk, grated garlic cloves, thyme leaves, nutmeg, salt, and black pepper. Heat until the mixture is warm but not boiling, stirring occasionally to infuse the flavors. Remove from heat.

Step 4

Spread a thin layer of the cream mixture onto the bottom of the buttered baking dish. Begin layering the vegetables in an overlapping fashion; start with a layer of russet potatoes, followed by sweet potatoes, parsnips, and carrots. Repeat until all vegetables are used, making sure to alternate for a colorful presentation.

Step 5

Pour the remaining cream mixture evenly over the layered vegetables, ensuring they are well-coated. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.

Step 6

Remove the foil and sprinkle the shredded Gruyère cheese and grated Parmesan evenly over the top. Return the dish to the oven and bake uncovered for an additional 20-25 minutes, or until the cheese is golden brown and bubbling.

Step 7

Let the gratin rest for 10 minutes before serving to allow the cream to set. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	2173.9 grams (2173.9g)

Amount per serving	% Daily Value*
Calories	3749

Total Fat 252.60g	324%
Saturated Fat 147.30g	737%
Polyunsaturated Fat 2.20g
Cholesterol 765mg	255%
Sodium 5101mg	222%
Total Carbohydrate 248.70g	90%
Dietary Fiber 30.30g	108%
Total Sugars 46.90g
Protein 98.00g	196%

Vitamin D 143IU	717%
Calcium 2678mg	206%
Iron 12mg	64%
Potassium 5107mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 10.7%

Carbs: 27.2%