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A Cheesy Root Vegetable Gratin is a delectable side dish that combines the earthy flavors of root vegetables with a creamy, cheesy sauce. Here’s a recipe for you to enjoy:
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Ingredients:
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For the Gratin:
- 2 pounds (about 900g) mixed root vegetables (such as potatoes, sweet potatoes, parsnips, and carrots), peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2%)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
- Fresh thyme leaves for garnish (optional)
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Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a baking dish (9×13 inches or a similar size) with butter or cooking spray.
2. Prepare the Root Vegetables:
- Peel and thinly slice the mixed root vegetables. You can use a mandoline slicer for even and thin slices. Place them in a large bowl.
3. Sauté the Onion and Garlic:
- In a medium-sized saucepan, melt the 2 tablespoons of butter over medium heat. Add the thinly sliced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
4. Create the Cheese Sauce:
- Sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to create a roux, a thickening agent for the sauce.
- Slowly pour in the 2 cups of milk while continuing to stir. Cook and stir until the mixture thickens, which should take about 5-7 minutes.
- Reduce the heat to low, and stir in 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese. Keep stirring until the cheeses are fully melted and the sauce is smooth.
- Season the sauce with salt, black pepper, and ground nutmeg (if using). Adjust the seasonings to your taste.
5. Assemble the Gratin:
- Pour the cheese sauce over the thinly sliced root vegetables in the bowl. Gently toss the vegetables to ensure they are coated evenly with the sauce.
6. Layer in the Baking Dish:
- Arrange the coated root vegetable slices in the greased baking dish in an even layer.
7. Bake the Gratin:
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 35-40 minutes, or until the vegetables are tender when pierced with a fork.
8. Add the Cheesy Topping:
- Remove the foil, and sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese evenly over the top of the gratin.
9. Brown and Garnish:
- Return the uncovered gratin to the oven and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
- If desired, garnish the cheesy root vegetable gratin with fresh thyme leaves for a pop of color and flavor.
10. Serve and Enjoy:
- Let the gratin cool for a few minutes before serving. Scoop out generous portions, and savor the creamy, cheesy, and comforting flavors of this delectable side dish.
Cheesy Root Vegetable Gratin is a fantastic addition to any holiday meal or special dinner, offering a delicious combination of cheesy goodness and the natural sweetness of root vegetables. It’s sure to become a family favorite.
Source: spoonforkbacon.com
A Cheesy Root Vegetable Gratin is a delectable side dish that combines the earthy flavors of root vegetables with a creamy, cheesy sauce.
Ingredients
- 1 tablespoon unsalted butter softened
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
- 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won't thicken as much or be as creamy)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided plus more for garnish
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- salt and pepper to taste
Instructions
Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
Cover with foil and bake for 30 minutes or until vegetables are soft.
Uncover gratin and top with shredded gruyere.
Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
Finish with a sprinkle of fresh thyme leaves. Serve.
Nutrition Information
Yield 1Serving Size 8
Amount Per ServingCalories 2182Total Fat 130gSaturated Fat 79gTrans Fat 4gUnsaturated Fat 41gCholesterol 395mgSodium 2941mgCarbohydrates 204gFiber 36gSugar 72gProtein 64g
The information contained herein is subject to change.
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