Description
A creamy and delicious Cheesy Root Vegetable Gratin featuring layers of tender potatoes, carrots, and parsnips baked in a savory garlic and thyme-infused cream sauce, topped with melted cheddar and Parmesan cheese for a perfect golden crust. This hearty, comforting dish is ideal as a side for any meal or a satisfying vegetarian main.
Ingredients
Scale
Vegetables
- 2 cups peeled and thinly sliced potatoes
- 2 cups peeled and thinly sliced carrots
- 2 cups peeled and thinly sliced parsnips
Cheese & Dairy
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking your gratin evenly.
- Prepare Vegetables: In a large mixing bowl, combine the peeled and thinly sliced potatoes, carrots, and parsnips to prepare for layering.
- Make Cream Mixture: In a separate bowl, whisk together the heavy cream, minced garlic, salt, black pepper, and fresh thyme until well combined to infuse the dish with flavor.
- Layer Vegetables: Grease a baking dish and layer half of the root vegetables evenly at the bottom to create the first base layer.
- Add Cream and Cheese: Pour half of the cream mixture over the vegetable layer, then sprinkle half of the shredded cheddar cheese evenly on top for creaminess and richness.
- Repeat Layers: Repeat layering with the remaining vegetables, cream mixture, and cheddar cheese to build a stacked gratin with balanced flavors.
- Top with Parmesan: Sprinkle the grated Parmesan cheese over the top for a flavorful, golden crust once baked.
- Bake: Place the baking dish in the preheated oven and bake for 45-60 minutes, or until the vegetables are tender and the top is golden brown and bubbling.
- Cool and Serve: Remove from oven and let the gratin cool for a few minutes before serving to let the flavors meld and prevent burns.
Notes
- For uniform cooking, slice all root vegetables to a similar thickness.
- Feel free to substitute heavy cream with half-and-half for a lighter version, though texture will be slightly less rich.
- Fresh thyme can be replaced with dried thyme; just use about 1/3 the amount since dried herbs are more concentrated.
- This dish can be prepared a few hours ahead and refrigerated; bake just before serving for best freshness.
- Leftovers can be chilled and reheated in the oven to maintain texture and flavor.
