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Cheesy Root Vegetable Gratin (Sweet Potato, Potato & Parsnip)

Cheesy Root Vegetable Gratin

A comforting, elegant side dish featuring thinly sliced potatoes, parsnips, and sweet potatoes baked in a rich, garlic-infused Gruyère cream sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: French, Vegetarian
Calories: 385
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 lb Yukon Gold potatoes peeled and thinly sliced
  • 1 lb parsnips peeled and thinly sliced
  • 1 lb sweet potatoes peeled and thinly sliced
Cream Sauce & Topping
  • 2 cups heavy cream
  • 3 cloves garlic minced
  • 2 cups Gruyère cheese shredded
  • 1 tsp fresh thyme chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.
  2. In a medium bowl, whisk together the heavy cream, minced garlic, fresh thyme, salt, and black pepper.
  3. Arrange the thinly sliced potatoes, parsnips, and sweet potatoes in the baking dish, alternating them in overlapping rows for an even distribution.
  4. Pour the cream mixture evenly over the vegetables, ensuring it reaches the bottom of the dish.
  5. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  6. Remove the foil, sprinkle the shredded Gruyère cheese over the top, and bake uncovered for an additional 20 minutes or until the vegetables are tender and the cheese is golden brown and bubbling.
  7. Let the gratin rest for 10 minutes before serving to allow the sauce to thicken.

Notes

For best results, use a mandoline slicer to ensure all vegetable slices are uniform in thickness, which allows them to cook at the same rate.