Print

and Beets Recipe

and Beets Recipe
Print Recipe

★★★★★

5 from 19 reviews

This Root Vegetable Gratin is a comforting and elegant side dish, featuring layers of thinly sliced sweet potatoes, parsnips, and beets baked in a rich, creamy sauce infused with garlic and fresh thyme. Topped with melted Gruyère or Parmesan cheese, this gratin offers a beautiful medley of earthy flavors and a golden, bubbly crust perfect for any meal.

Ingredients

Scale

Vegetables

  • 1 medium sweet potato, peeled and thinly sliced
  • 1 medium parsnip, peeled and thinly sliced
  • 1 small beet, peeled and thinly sliced

Cream Mixture

  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • Salt & black pepper, to taste

Topping

  • 1/2 cup grated Gruyère or Parmesan cheese

Other

  • 1 tbsp butter, for greasing the baking dish

Instructions

  1. Preheat oven: Heat your oven to 375°F (190°C) and generously grease a 9×9-inch baking dish with butter to prevent sticking and add flavor.
  2. Prepare vegetables: Using a sharp knife or mandoline, peel and thinly slice the sweet potato, parsnip, and beet into even slices for uniform cooking and layering.
  3. Layer gratin: Begin layering by arranging sweet potato slices evenly at the bottom of the dish, followed by a layer of parsnip slices, and then beet slices. Sprinkle each layer with a pinch of salt, freshly ground black pepper, minced garlic, thyme leaves, and some grated cheese. Continue layering the vegetables and seasonings, finishing with a generous cheese topping on the last layer.
  4. Add cream: Pour the heavy cream evenly over the layered vegetables to moisten and bind the gratin as it bakes.
  5. Bake: Cover the dish with aluminum foil and bake for 35 minutes to cook the vegetables through. Remove the foil carefully and bake for an additional 15 to 20 minutes until the top is golden brown and bubbly, and the vegetables are tender when pierced with a fork.
  6. Cool & serve: Allow the gratin to rest for 5 minutes after baking to set. Slice and serve warm as a delicious side dish complementing your main course.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the gratin may be less rich and creamy.
  • If you prefer a stronger cheese flavor, use Gruyère which melts beautifully and adds a nutty taste, or Parmesan for a sharper edge.
  • Using a mandoline ensures evenly thin slices that cook uniformly; be cautious to avoid injury when slicing.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to maintain crispness.
  • You can customize the gratin by adding other root vegetables like turnips or rutabaga for variety.

Nutrition

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

Find it online: https://maicook.com/and-beets-recipe-4/