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Best Cheesy Root Veggie Gratin Ever Creamy Delicious

Best Cheesy Root Veggie Gratin Ever Creamy Delicious

A comforting and incredibly satisfying casserole that transforms humble root vegetables into an elegant side dish. This recipe is a lifesaver for busy weeknights, offering a flavorful and wholesome option that will be a hit with the whole family.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter plus extra for greasing
  • 1 large yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 pound Yukon Gold potatoes peeled and thinly sliced (about 1/8-inch thick)
  • 1 pound sweet potatoes peeled and thinly sliced (about 1/8-inch thick)
  • 1 pound parsnips peeled and thinly sliced (about 1/8-inch thick)
  • 0.5 pound carrots peeled and thinly sliced (about 1/8-inch thick)
  • 1 teaspoon salt plus more to taste
  • 0.5 teaspoon freshly ground black pepper plus more to taste
  • 0.25 teaspoon freshly grated nutmeg
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 2 cups shredded Gruyère cheese divided
  • 1 cup shredded sharp white cheddar cheese
  • 0.25 cup grated Parmesan cheese
  • Fresh thyme sprigs for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.
    2 tablespoons unsalted butter
  2. Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons unsalted butter, 1 large yellow onion, 2 cloves garlic
  3. Arrange half of the sliced Yukon Gold potatoes in an even layer across the bottom of the prepared baking dish. Sprinkle evenly with salt, pepper, and nutmeg. Top with half of the sliced sweet potatoes, followed by half of the sliced parsnips, and finally half of the sliced carrots. Repeat the layering process with the remaining root vegetables.
    1 pound Yukon Gold potatoes, 1 pound sweet potatoes, 1 pound parsnips, 0.5 pound carrots, 1 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 0.25 teaspoon freshly grated nutmeg
  4. In a medium bowl, whisk together the heavy cream and whole milk until well combined. Stir in 1 cup of the shredded Gruyère cheese, the shredded sharp white cheddar cheese, and the grated Parmesan cheese. Season with an additional pinch of salt and pepper to taste.
    1 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 1.5 cups heavy cream, 1 cup whole milk, 2 cups shredded Gruyère cheese, 1 cup shredded sharp white cheddar cheese, 0.25 cup grated Parmesan cheese
  5. Pour the cream and cheese mixture evenly over the layered vegetables in the baking dish. Ensure the liquid reaches all the way to the edges. Gently press down on the vegetables with the back of a spoon to help them submerge in the sauce.
  6. Sprinkle the remaining 1 cup of shredded Gruyère cheese evenly over the top of the gratin.
    2 cups shredded Gruyère cheese
  7. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  8. Remove the foil and bake for another 20-30 minutes, or until the vegetables are tender when pierced with a fork and the topping is golden brown and bubbly. If the top starts to brown too quickly, you can loosely tent it with foil.
  9. Once out of the oven, let the gratin rest for 10-15 minutes before serving. This allows the sauce to thicken and set, making it easier to cut and serve. Garnish with fresh thyme sprigs, if desired.
    Fresh thyme sprigs

Notes

Once cooled, store any leftover Best Cheesy Root Veggie Gratin Ever Creamy Delicious in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-25 minutes, covered with foil. Can be frozen for 2-3 months.