Layered Beet, Potato & Carrot Gratin with Feta & Walnuts Recipe
This Layered Beet, Potato & Carrot Gratin with Feta & Walnuts is a hearty, colorful vegetable casserole featuring thinly sliced root vegetables baked in a creamy herb sauce, topped with tangy feta cheese and crunchy toasted walnuts. Perfect as a comforting side dish or light main, it beautifully blends earthiness with fresh herbs and rich flavors for a nutritious and visually stunning meal.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium beets, peeled and thinly sliced
- 2 medium potatoes, peeled and thinly sliced
- 2 medium carrots, peeled and thinly sliced
Creamy Herb Sauce
- 1½ cups cooking cream or heavy cream
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
Topping
- 150 g feta cheese, crumbled
- ¼ cup walnuts, toasted and chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
Instructions
- Preheat and prepare baking dish: Preheat your oven to 190°C (375°F). Lightly grease a baking dish with olive oil to prevent sticking and to add flavor.
- Make the creamy herb sauce: In a bowl, whisk together the cooking cream, minced garlic, salt, black pepper, dried thyme, dried oregano, and fresh rosemary until well combined.
- Layer the vegetables: Arrange a layer of thinly sliced potatoes evenly on the bottom of the baking dish. Follow with a layer of sliced carrots, then a layer of sliced beets. Repeat the layering if your dish allows.
- Pour the sauce over vegetables: Evenly pour the herb cream mixture over the layered vegetables, ensuring it seeps through the layers for even cooking and flavor infusion.
- Add topping and bake: Sprinkle crumbled feta cheese and half of the toasted walnuts on top of the layered vegetables. Cover the baking dish with foil and bake for 40 minutes.
- Finish baking uncovered: Remove the foil and bake for an additional 20–25 minutes to develop a golden crust on top and ensure the vegetables are tender when pierced with a fork.
- Garnish and serve: Drizzle the baked gratin with olive oil, then sprinkle the remaining walnuts and fresh parsley over the top. Serve warm as a delicious side or light main dish.
Notes
- You can substitute cooking cream with heavy cream or a mixture of milk and sour cream for a lighter sauce.
- To save time, use a mandoline slicer for even, thin vegetable slices.
- For a nuttier flavor, lightly toast walnuts before chopping and adding.
- Cover with foil tightly to prevent the gratin from drying out during the initial baking phase.
- This dish can be prepared a day ahead and reheated; bake uncovered to refresh the topping.
- To make it vegetarian suitable, ensure the feta cheese used complies with vegetarian standards.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 65 mg
Keywords: Gratin, Beet, Potato, Carrot, Feta, Walnuts, Creamy Herb Sauce, Baked Vegetables, Mediterranean Side Dish, Vegetarian