Cheesy Root Vegetable Gratin
A comforting dish featuring layers of root vegetables baked in a creamy cheese sauce, perfect for chilly nights and family gatherings.
Ingredients
Root Vegetables
- 2 Russet potatoes, sliced to 1/8 inch thickness Can substitute with Yukon Gold potatoes for a buttery finish.
- 2 Sweet potatoes, sliced to 1/8 inch thickness Optionally substitute with Butternut squash for a naturally sweet and vibrant alternative.
- 2 Parsnips, sliced to 1/8 inch thickness Can substitute with celery root for a slightly nutty flavor.
- 2 Carrots, sliced to 1/8 inch thickness Optionally substitute with golden beets for a pop of color and sweetness.
Cheeses
- 1.5 cups Gruyère cheese, grated For a nutty, buttery essence that melts beautifully.
- 1 cup Sharp cheddar cheese, grated To add a sharp tang that perfectly balances the creaminess.
- 1/4 cup Parmesan cheese, grated For topping, forms a crunchy, golden crust.
Other Ingredients
- 3 cloves Garlic, minced To infuse a pungent aroma.
- 1 cup Heavy cream Can substitute with almond milk for a lighter option.
- 1 cup Milk Can substitute with lower-calorie options.
Instructions
Preparation
- Preheat oven to 375°F and generously butter the baking dish.
- Slice vegetables into 1/8-inch thick rounds.
- Heat cream and milk in a saucepan, stirring in minced garlic.
Assembly
- Layer the vegetables in the baking dish, pouring the cream mixture over each layer, followed by a generous dusting of cheese.
- Repeat until all vegetables and cheese are used.
Baking
- Bake covered for 45 minutes until the vegetables become tender.
- Uncover and bake until the top is golden and bubbling.
Notes
Let the gratin cool slightly before serving. Store leftovers in an airtight container; it can also be frozen.