Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

Introduction: Root vegetable gratins are the epitome of comfort food, offering a warm, creamy, and satisfying dish that’s perfect for colder months or holiday gatherings. This version combines the earthy sweetness of sweet potatoes, parsnips, and beets, layered together with a rich, cheesy sauce, creating a dish that’s both wholesome and indulgent. The natural sweetness of the vegetables balances beautifully with the savory creaminess of the sauce, making this gratin a standout side dish or a vegetarian main course. Whether you’re hosting a family dinner or preparing a festive meal, this gratin will be a crowd-pleaser.

Ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 large parsnips, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced
• 2 cups heavy cream or whole milk
• 1 cup grated Gruyère cheese
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon ground nutmeg (optional)
• Fresh parsley, chopped, for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
2. Prepare the root vegetables: Peel and thinly slice the sweet potatoes, parsnips, and beets. To ensure even cooking, use a mandolin slicer or a sharp knife to cut the vegetables into uniform rounds (about 1/8-inch thick).
3. Make the cream mixture: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the heavy cream (or milk), fresh thyme, nutmeg, salt, and pepper. Bring the mixture to a simmer, then remove from heat.
4. Assemble the gratin: In the prepared baking dish, layer the sliced vegetables in a fan pattern, slightly overlapping each slice. Start with a layer of sweet potatoes, then add a layer of parsnips, and top with a layer of beets. Repeat the layers until all the vegetables are used.
5. Pour the cream mixture evenly over the layered vegetables. Press down gently on the vegetables with a spatula to ensure they are coated with the cream mixture.
6. Top with cheese: Sprinkle the grated Gruyère and Parmesan cheeses evenly over the vegetables.
7. Bake the gratin: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden and bubbly.
8. Finish and serve: Remove from the oven and let the gratin sit for 5-10 minutes before serving. Garnish with freshly chopped parsley for a pop of color and flavor.

Serving and Storage Tips:

• Serving: Serve this root vegetable gratin as a side dish to complement roasted meats, poultry, or as a main course for a vegetarian meal. It pairs well with a fresh green salad and a glass of white wine like Chardonnay or Sauvignon Blanc.
• Storage: Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until warmed through. You can also reheat individual servings in the microwave.

Variations:

• Add herbs and spices: For extra flavor, try adding rosemary or sage to the cream mixture. A pinch of smoked paprika can also add a lovely smoky note to the dish.
• Cheese alternatives: If you prefer a different flavor profile, substitute the Gruyère for sharp cheddar or fontina, and swap the Parmesan for Pecorino Romano.
• Add protein: For a heartier dish, try adding cooked bacon, sausage, or even shredded rotisserie chicken between the layers of vegetables.
• Vegan option: Use plant-based cream or coconut milk and a dairy-free cheese alternative to make this gratin vegan-friendly.

FAQ:

1. Can I prepare this gratin ahead of time? Yes! You can assemble the gratin a day in advance and store it in the fridge, covered with foil. When ready to bake, simply preheat the oven and bake as directed. It may take an extra 10-15 minutes to heat through if it’s cold from the fridge.

2. Can I use different root vegetables? Absolutely! Feel free to experiment with other root vegetables like rutabaga, turnips, or carrots. Just make sure the slices are uniform in thickness to ensure even cooking.

3. Can I make this dish without cream? Yes! You can substitute the heavy cream with whole milk or a dairy-free option like coconut milk. The dish will still be delicious, though the texture may be slightly lighter.

4. What is the best way to slice the vegetables? A mandolin slicer is ideal for achieving even, thin slices, but a sharp chef’s knife will work as well. Just be sure the slices are thin enough to cook evenly, but not so thin that they turn mushy.

5. Can I freeze the gratin? Yes, you can freeze the gratin before baking. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 2 months. When ready to cook, thaw overnight in the refrigerator and bake as usual, allowing a bit of extra time to cook through.