Description
Cheesy Root Vegetable Gratin is the ultimate comfort food, combining layers of tender root vegetables and a rich, creamy cheese sauce. This delightful dish is perfect for family gatherings or cozy nights at home, offering a delicious blend of earthy flavors and gooey textures. With its bubbly cheese topping and warm aroma, each bite feels like a comforting hug on a chilly evening.
Ingredients
Scale
- 2 cups potatoes, thinly sliced
- 1 cup carrots, thinly sliced
- 1 cup parsnips, thinly sliced
- 1 cup sweet potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Peel and slice all root vegetables into 1/8-inch rounds.
- In a bowl, whisk together heavy cream, minced garlic, salt, pepper, and half of the cheddar cheese until smooth.
- Layer the sliced root vegetables in the greased baking dish. Pour half of the creamy mixture over the first layer of veggies. Repeat layering until all ingredients are used.
- Top with remaining cheddar cheese.
- Cover with foil and bake for about 45 minutes. Remove foil and bake for an additional 20 minutes or until golden brown and bubbly.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Feel free to mix up the root vegetables based on availability; turnips or rutabagas also work well. For added flavor, incorporate fresh herbs like rosemary or oregano. Leftovers can be stored in an airtight container in the fridge for up to three days.