Cheesy Root Vegetable Gratin
A comforting and indulgent dish featuring layers of root vegetables baked in a rich, creamy cheese sauce, perfect for family meals or gatherings.
Ingrédients
Root Vegetables
- 2 cups potatoes, thinly sliced Use any kind of potatoes.
- 2 cups carrots, thinly sliced
- 2 cups parsnips, thinly sliced
Cream Sauce
- 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (optional) Enhances the flavor.
Cheese
- 1 cup shredded cheese (such as Gruyère or cheddar) Mix of cheeses can be used for varied flavor.
For Baking
- Butter for greasing the baking dish Prevents sticking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease the baking dish with butter.
Assemble Ingredients
- In a large bowl, combine the thinly sliced potatoes, carrots, and parsnips.
- In a separate bowl, mix the heavy cream with minced garlic, salt, pepper, and thyme.
Layering the Gratin
- Layer half of the vegetable mixture in the greased baking dish.
- Sprinkle half of the shredded cheese over the first layer of vegetables.
- Add the remaining half of the vegetable mixture on top.
- Top with the remaining cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Uncover and bake for another 20 minutes until golden and bubbly.
Serving
- Let the dish cool slightly before serving.
Notes
Great for meal prepping and can be customized with different vegetables or herbs. Store leftovers in an airtight container for up to three days.