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and Beets Recipe

and Beets Recipe
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★★★★★

4.7 from 28 reviews

This Root Vegetable Gratin features a delicious medley of sweet potatoes, parsnips, and beets layered and baked in a rich, garlicky cream sauce topped with melted Gruyère and Parmesan cheese. It is a comforting, colorful dish perfect as a side for any meal or a hearty vegetarian main course.

Ingredients

Scale

Root Vegetables:

  • 2 cups sweet potatoes, thinly sliced (300 g)
  • 2 cups parsnips, thinly sliced (250 g)
  • 2 cups beets, peeled and thinly sliced (300 g)

Cream Sauce:

  • 1 cup heavy cream (240 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1/2 teaspoon thyme or rosemary (1 g)

Cheese Topping:

  • 1 cup grated Gruyère or sharp cheddar (100 g)
  • 2 tablespoons Parmesan, grated (20 g)

Optional Garnish:

  • Fresh thyme leaves

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Butter a baking dish generously to prevent sticking and add flavor.
  2. Layer the vegetables: Arrange the thinly sliced sweet potatoes, parsnips, and beets evenly in the prepared baking dish to create uniform layers for even cooking.
  3. Prepare the cream sauce: In a bowl, whisk together the heavy cream, minced garlic, salt, black pepper, and thyme or rosemary until combined. This sauce will infuse the vegetables with rich and aromatic flavors.
  4. Pour sauce over vegetables: Pour the cream mixture evenly over the layered vegetables, ensuring all slices are moistened.
  5. Add cheese topping and cover: Sprinkle the grated Gruyère or sharp cheddar and Parmesan evenly over the top. Cover the dish tightly with aluminum foil to retain moisture during baking.
  6. Bake covered: Place the covered dish in the oven and bake for 40 minutes, allowing the vegetables to cook through and the sauce to thicken.
  7. Bake uncovered: Remove the foil and continue baking for another 15–20 minutes until the cheese topping is golden brown and the vegetables are tender when pierced with a fork.
  8. Rest and garnish: Let the gratin rest for 10 minutes after removing from the oven to set. Garnish with fresh thyme leaves if desired, then serve warm.

Notes

  • You can substitute thyme with rosemary or other fresh herbs like sage for varied flavor.
  • For a lower-fat option, use half-and-half instead of heavy cream, though the texture will be less rich.
  • Be sure to slice vegetables thinly and uniformly for even cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
  • This dish pairs wonderfully with roasted meats or as a hearty vegetarian entrée.

Nutrition

Keywords: root vegetable gratin, sweet potato gratin, parsnip recipe, beet gratin, vegetarian side dish, baked vegetable casserole, cheesy gratin

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