Description
Make this comforting Winter Root Vegetable Gratin. It is a hearty baked dish perfect for chilly evenings, showcasing the best of seasonal produce. You will love the creamy texture and rich flavor this simple recipe brings to your table.
Ingredients
Scale
- 2 lbs mixed root vegetables (potatoes, carrots, parsnips), thinly sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup Gruyère cheese, shredded
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with softened butter.
- In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat over medium until just simmering. Remove from heat.
- Arrange half of the sliced root vegetables in a single layer in the prepared baking dish.
- Pour half of the warm cream mixture evenly over the vegetables. Sprinkle with half of the shredded Gruyère cheese.
- Layer the remaining root vegetables over the cheese layer. Pour the rest of the cream mixture over the top.
- Top with the remaining Gruyère cheese. Dot the top with small pieces of the remaining softened butter.
- Bake for 50 to 60 minutes, or until the vegetables are tender when pierced with a fork and the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving.
Notes
- For easier slicing, use a mandoline, but remember to use a guard for safety.
- If your root vegetables vary greatly in thickness, consider blanching the harder ones (like carrots) for 3 minutes before assembling.
- You can substitute Gruyère with sharp white cheddar if preferred.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg