root vegetable gratin recipe

Written BySheba G Updated On
root vegetable gratin recipe
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The Best root vegetable gratin recipe

I’m so excited to share my favorite root vegetable gratin recipe with you. This dish has been a staple in our household for years, and it’s perfect for any occasion. I love how it brings all the flavors and textures of the root vegetables together in a delicious and comforting way.

The key to making this recipe is to use a variety of root vegetables such as carrots, parsnips, and sweet potatoes. Simply peel and slice them thinly, then layer them in a baking dish with some olive oil, salt, and pepper. Next, sprinkle some grated cheese over the top and bake until golden brown.

This gratin is not only delicious but also packed with nutrients from the root vegetables. It’s a great way to get your family to eat more veggies, especially if they’re picky eaters like mine. My kids love helping me prepare the dish, and it’s always a hit at family gatherings.

We’ve even served it at holiday dinners and special occasions. The best part is that it’s incredibly easy to make ahead of time and refrigerate or freeze for later use. Whether you’re looking for a side dish or a main course, this root vegetable gratin is sure to please even the pickiest eaters.

I’ve made this recipe countless times, and it never fails to impress. So go ahead and give it a try – I promise you won’t be disappointed! I like to serve this dish with a side of crusty bread or over rice for a satisfying meal.

Root Vegetable Gratin

Root Vegetable Gratin

4.8 from 1149 votes

A comforting and hearty dish featuring a medley of root vegetables baked in a creamy sauce. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Vegetables

2 medium carrots, peeled and sliced
2 medium parsnips, peeled and sliced
1 medium sweet potato, peeled and sliced
1 medium red onion, thinly sliced
2 cloves garlic, minced

For the Sauce

2 cups heavy cream
1 cup whole milk
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 cup grated Gruyere cheese

For the Topping

1/2 cup panko breadcrumbs
2 tbsp olive oil

👨‍🍳Directions

1Preheat your oven to 375°F.
2Grease a medium-sized baking dish and set aside.
3In a large mixing bowl, combine the sliced carrots, parsnips, sweet potato, red onion, and minced garlic.
4Toss to mix well.
5In a separate bowl, whisk together the heavy cream, milk, flour, salt, black pepper, and nutmeg until the flour is fully incorporated and the mixture is smooth.
6Gradually add the grated Gruyere cheese to the cream mixture, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
7The sauce should be slightly thickened.
8Place the vegetable mixture in the prepared baking dish.
9Pour the creamy sauce over the vegetables, ensuring they are evenly coated.
10The vegetables should be fully submerged in the sauce.
11Cover the baking dish with aluminum foil and bake for 20 minutes.
12This will allow the vegetables to cook and soften slightly.
13Remove the foil and sprinkle the panko breadcrumbs evenly over the top of the gratin.
14Drizzle the olive oil over the breadcrumbs.
15Return the dish to the oven and bake uncovered for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
16The sauce should be bubbling around the edges.
17Remove the gratin from the oven and let it rest for 5-10 minutes before serving.
18This allows the sauce to settle and makes it easier to serve.
19The gratin will be hot and bubbly, with a crispy, golden top.

🔧Equipment

Baking dish
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 10g

📝Notes

Tips: You can substitute other root vegetables like turnips or rutabaga for a different flavor profile.

This root vegetable gratin recipe is perfect for any occasion – whether you’re looking for a comforting side dish or a main course that’s packed with nutrients.

The best part is that it’s incredibly easy to make ahead of time and refrigerate or freeze for later use.

Simply reheat it when needed and serve over rice or with crusty bread for a satisfying meal.

❓ Frequently Asked Questions About Root Vegetable Gratin

Q: What are the best types of root vegetables to use in this gratin?

A: You can use a variety of root vegetables such as carrots, parsnips, sweet potatoes, beets, turnips, and rutabaga. Feel free to mix and match different types to create your perfect combination.

Q: Can I use frozen or canned root vegetables instead of fresh?

A: While fresh root vegetables are ideal, you can use frozen or canned ones in a pinch. Just thaw or drain them before using in the recipe.

Q: How long can I store this gratin in the refrigerator or freezer?

A: You can store the prepared gratin in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure it reaches an internal temperature of 165°F (74°C) before serving.

Q: Can I make this recipe gluten-free by substituting regular cheese with gluten-free cheese?

A: Yes, you can substitute regular cheese with gluten-free cheese options such as goat cheese or soy-based cheese alternatives.

Q: Is this gratin suitable for vegetarians?

A: Yes, this gratin is vegetarian-friendly as long as you choose vegetarian-friendly cheese options.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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