Description

This Cheesy Root Vegetable Gratin combines tender layers of potatoes, parsnips, carrots, and sweet potatoes with a rich, creamy cheese sauce. Golden, bubbly, and comforting, it’s the perfect side dish for holidays or cozy dinners.

Ingredients

2 pounds (about 900g) mixed root vegetables (potatoes, sweet potatoes, parsnips, and carrots), peeled and thinly sliced

1 small onion, thinly sliced

2 cloves garlic, minced

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

1 1/2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

1/4 teaspoon ground nutmeg (optional)

Fresh thyme leaves, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Peel and thinly slice all root vegetables using a mandoline for even thickness.
In a medium saucepan, melt butter over medium heat. Add onion and garlic and sauté for 3–4 minutes until fragrant and soft.
Stir in flour to form a roux, cooking for 1–2 minutes while stirring constantly.
Gradually whisk in milk until smooth and thickened, about 5–7 minutes.
Reduce heat and stir in 1 cup cheddar and 1/4 cup Parmesan cheese until melted. Season with salt, pepper, and nutmeg if using.
In a large bowl, toss sliced vegetables with the cheese sauce until evenly coated.
Spread the mixture evenly in the prepared baking dish, cover with foil, and bake for 35–40 minutes or until vegetables are tender.
Remove foil, sprinkle remaining 1/2 cup cheddar and 1/4 cup Parmesan over the top, and bake uncovered for 15–20 minutes more until golden and bubbly.
Let cool slightly before serving and garnish with fresh thyme.

Notes

Use Gruyère, fontina, or mozzarella instead of cheddar for a different flavor.

Add crumbled bacon or cooked ham between layers for extra heartiness.

Top with breadcrumbs mixed with Parmesan and butter for a crispier finish.

Make ahead by assembling up to one day early, then refrigerating before baking.

For a gluten-free version, replace flour with cornstarch or a GF flour blend.

Store leftovers up to 3 days in the fridge or freeze up to 2 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 portion (1/8 of recipe)
Calories: 285
Sugar: 6g
Sodium: 360mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 11g
Cholesterol: 50mg