and Beets Recipe

If you are looking for a cozy, flavorful dish that packs a punch of color and earthy goodness, this Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is an absolute must-try. The way the creamy layers mingle with the natural sweetness of the vegetables creates a hearty and satisfying experience. And Beets, in particular, bring a vibrant splash of crimson that not only makes this dish beautiful but adds a subtle earthy depth that elevates every bite.

Ingredients You’ll Need

These ingredients are refreshingly simple yet essential to building the rich and inviting layers of flavor and texture. Each component plays its part: the sweetness of the potatoes, the gentle bite of parsnips, and the earthy brightness of beets, all tied together by creamy cheese and aromatic herbs.

• Sweet potato: peeled and thinly sliced for that perfect tender texture and natural sweetness.
• Parsnip: also peeled and thinly sliced, lending a slightly nutty flavor and firm bite.
• Beet: a small, peeled beet sliced thinly to ensure it cooks evenly and showcases its lovely color.
• Heavy cream: adds richness and helps bind the layers; use half-and-half if you prefer a lighter touch.
• Gruyère or Parmesan cheese: grated, for that golden, bubbly, and slightly nutty crust.
• Garlic cloves: minced to infuse subtle aromatic warmth throughout the gratin.
• Fresh thyme leaves: a teaspoon to brighten the dish with herbal notes; dried works well too.
• Salt & black pepper: essential seasoning to enhance every flavor.
• Butter: for greasing the baking dish, ensuring the gratin doesn’t stick and browns beautifully.

How to Make and Beets

Step 1: Preheat and Prepare Your Baking Dish

Start by preheating your oven to a cozy 375°F (190°C). Butter a 9×9-inch baking dish thoroughly; this little step makes a big difference, helping your gratin slide out cleanly and developing a golden edge where the vegetables meet the dish.

Step 2: Slice the Vegetables Thinly

Using a sharp knife or mandoline, slice the sweet potato, parsnip, and beet into even, thin rounds. Consistency here is key—it ensures that every layer cooks evenly and offers a smooth textural contrast between soft and slightly firm bites.

Step 3: Create the Layers

Now comes the fun part: layering! Begin with a layer of sweet potatoes to form a sweet, smooth base, followed by parsnips for a subtle earthiness, and then those gorgeous beets that provide both color and depth. After each vegetable layer, sprinkle a pinch of salt, pepper, minced garlic, thyme, and a touch of cheese. Repeat this process until all the vegetables are used up, finishing with an indulgent shower of cheese on top.

Step 4: Pour the Cream and Bake

Gently pour the heavy cream over the layered vegetables, letting it seep in between all those lovely slices. Cover your dish tightly with foil and bake for 35 minutes until the veggies are almost tender. Remove the foil and continue baking for another 15 to 20 minutes to let the top develop that irresistible golden crust.

Step 5: Rest Before Serving

Allow your gratin to cool and set for about 5 minutes before slicing. This resting time helps everything settle, making each serving nice and neat, while locking in the rich, creamy flavors that make this dish so special.

How to Serve and Beets

Garnishes

Finish your gratin with a sprinkle of fresh thyme leaves or finely chopped parsley. A light drizzle of good olive oil or a few crunchy toasted walnuts add a wonderful contrasting texture. These simple touches highlight the natural flavors and provide inviting aroma as you bring the dish to the table.

Side Dishes

Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets shines as a side alongside roasted meats, holiday turkey, or grilled chicken. It also pairs beautifully with a crisp green salad for a lighter, balanced meal. The creamy, sweet layers add warmth and festivity, especially when serving family or guests.

Creative Ways to Present

For a more rustic presentation, use individual ramekins to create personal gratin servings. Alternatively, serve it alongside a smoky protein like grilled sausages or a rich mushroom ragout for a vegetarian-friendly feast. And Beets bring such vibrant color that layering them visibly through a clear baking dish can wow every guest before the first bite.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover your gratin tightly with plastic wrap or foil and store in the refrigerator. It will keep well for up to 3 days, making it a great option for easy weekday meals or warming up for a second-day treat.

Freezing

If you want to prepare in advance, this gratin freezes nicely. Use an airtight container and freeze for up to 2 months. To avoid sogginess, it’s best to freeze before baking, then thaw overnight and bake fresh for a perfect finish.

Reheating

Reheat your leftovers in the oven at 350°F (175°C) until warmed through and the top regains some crispiness, about 20 minutes. Microwaving works too but can soften the gratin’s edges, so the oven is your friend for maintaining that delightful texture.

FAQs

Can I substitute the heavy cream with a lighter option?

Absolutely! Half-and-half or even whole milk can be used, but keep in mind the gratin will be less rich and creamy. For a dairy-free version, try a coconut cream alternative, though the flavor will vary slightly.

How thinly should I slice the vegetables?

Thin slices, about 1/8 inch thick, work best to ensure even cooking and lovely layering. A mandoline makes this quick and uniform, but a sharp knife will do just fine with care.

Can I add other root vegetables to this gratin?

Definitely! Carrots or turnips blend beautifully with the existing vegetables and bring their own unique textures and flavors to the dish.

Is it possible to make this recipe vegan?

Yes! Swap out the heavy cream for a plant-based cream and the cheese for vegan cheese alternatives. The texture and flavor will be slightly different but still delicious and comforting.

How do Beets affect the cooking time?

Because beets are denser and take a little longer to cook, slicing them thinly and layering them between other vegetables ensures they soften evenly within the overall baking time.

Final Thoughts

This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets has quickly become one of my absolute favorite dishes to serve any time I want something warm, colorful, and full of comforting flavors. And Beets add a spectacular touch that never fails to impress. I can’t wait for you to try it and make it your own beloved recipe too!

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