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and Beets Recipe

and Beets Recipe
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★★★★★

4.7 from 23 reviews

This Root Vegetable Gratin features a harmonious blend of thinly sliced sweet potatoes, parsnips, and beets baked in a creamy, herb-infused sauce topped with melted Gruyère and Parmesan cheeses. It’s a comforting, flavorful, and visually stunning side dish perfect for any occasion.

Ingredients

Scale

Vegetables

  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 parsnips, peeled and thinly sliced
  • 2 medium beets, peeled and thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Creamy Gratin Sauce

  • 1 cup milk or half-and-half
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Topping

  • 1/2 cup shredded Gruyère or mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish to prevent sticking.
  2. Prepare Vegetables: Peel and thinly slice the sweet potatoes, parsnips, and beets to ensure even cooking. Toss these slices gently with olive oil, salt, and black pepper so the flavors are evenly distributed.
  3. Make Cream Sauce: In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about one minute until fragrant. Stir in the milk (or half-and-half), dried thyme, nutmeg, and season with salt and pepper. Warm the sauce gently, keeping it below boiling point to avoid curdling.
  4. Layer the Gratin: Arrange the sliced vegetables in alternating layers in the baking dish for a colorful presentation. Pour the creamy sauce evenly over the layered vegetables to soak through.
  5. Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes, allowing the vegetables to soften.
  6. Add Cheese & Finish Baking: Remove the foil, sprinkle the shredded Gruyère (or mozzarella) and grated Parmesan cheeses over the top. Return to the oven and bake uncovered for an additional 20 to 25 minutes until the vegetables are tender and the cheese topping is golden and bubbly.
  7. Serve: Let the gratin rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired for a fresh herbal note.

Notes

  • For a richer gratin, use half-and-half instead of milk in the cream sauce.
  • Make sure to slice all vegetables uniformly thin for even cooking.
  • If you prefer a vegetarian dish, use mozzarella cheese instead of Gruyère which sometimes contains animal rennet.
  • The gratin can be prepared ahead and refrigerated; add an extra 5–10 minutes to the baking time if baking from cold.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Nutrition

Keywords: root vegetable gratin, sweet potato gratin, parsnip recipes, beet recipes, creamy gratin, vegetarian side dish

Find it online: https://maicook.com/and-beets-recipe-3/