Description
This Cheesy Root Veggie Gratin is a rich and comforting baked dish featuring thinly sliced potatoes, carrots, and parsnips layered with a creamy garlic-thyme sauce and topped with a blend of sharp cheddar and Parmesan cheeses. Perfect as a hearty side or a vegetarian main, this gratin delivers satisfying textures and a golden, cheesy crust.
Ingredients
Scale
Vegetables
- 2 medium potatoes, peeled and thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
Cheese & Dairy
- 1 cup heavy cream
- 1/2 cup milk
- 1 1/2 cups grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter for greasing
Flavorings
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Prepare Baking Dish: Grease a large baking dish with the butter to prevent sticking and ensure easy serving.
- Make Cream Sauce: In a medium saucepan, combine the heavy cream, milk, minced garlic, fresh thyme, salt, and pepper. Heat gently over low heat until just warm, taking care not to boil, to meld the flavors.
- First Layer of Vegetables: Arrange half of the sliced potatoes, carrots, and parsnips evenly in the prepared baking dish.
- Add Cream Mixture: Pour half of the warm cream mixture over the layered vegetables, ensuring thorough coating to add moisture and flavor.
- Add Cheese: Sprinkle half of the grated cheddar cheese evenly over the cream-coated vegetables.
- Repeat Layers: Layer the remaining sliced vegetables on top, followed by the rest of the cream mixture and the remaining cheddar cheese.
- Top with Parmesan: Sprinkle the grated Parmesan cheese as the final cheese layer on top to enhance browning and flavor.
- Cover and Bake Initially: Cover the baking dish tightly with aluminum foil and bake for 30 minutes to cook the vegetables gently.
- Uncover and Continue Baking: Remove the foil and bake for another 25-30 minutes until the top is golden brown and the vegetables are tender when pierced.
- Rest: Remove the gratin from the oven and let it set for about 10 minutes to thicken and make slicing easier.
- Garnish and Serve: Sprinkle chopped fresh parsley over the gratin before serving to add a fresh, vibrant touch.
Notes
- Ensure all root vegetables are sliced uniformly thin for even cooking.
- Do not boil the cream mixture to prevent curdling and maintain smoothness.
- Letting the gratin rest after baking helps it set and improves texture when serving.
- You can substitute thyme with rosemary for a different herbal note.
- For a lighter version, use half-and-half instead of heavy cream.
