Cheesy Root Veggie Gratin

A rich, creamy, and comforting baked vegetable dish loaded with layers of tender root vegetables, cream, garlic, herbs, and melted cheese.

Ingredients

Vegetables

• 2 medium potatoes, thinly sliced
• 2 sweet potatoes, thinly sliced
• 2 carrots, thinly sliced
• 1 parsnip, thinly sliced
• 1 small beetroot, thinly sliced (optional for color)
• 1 small onion, thinly sliced

Cream Sauce

• 2 cups heavy cream
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp dried thyme
• ¼ tsp nutmeg

Cheese

• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese

Topping

• 2 tbsp breadcrumbs
• 1 tbsp melted butter
• Fresh parsley for garnish

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Instructions

1. Prep the Vegetables

• Preheat oven to 375°F (190°C).
• Grease a baking dish with butter or oil.
• Thinly slice all vegetables evenly for consistent cooking.

2. Make the Cream Mixture

• In a bowl, whisk together:
  • heavy cream
  • garlic
  • salt
  • pepper
  • paprika
  • thyme
  • nutmeg

3. Layer the Gratin

• Arrange a layer of potatoes in the baking dish.
• Add some sweet potatoes, carrots, parsnips, onions, and beetroot.
• Pour a little cream mixture over the layer.
• Sprinkle cheddar and mozzarella cheese.
• Repeat layers until everything is used.

4. Add the Topping

• Mix breadcrumbs with melted butter.
• Sprinkle over the top along with parmesan cheese.

5. Bake

• Cover with foil and bake for 45 minutes.
• Remove foil and bake another 20–25 minutes until golden brown and bubbly.
• Let rest for 10 minutes before serving.

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Serving Ideas

• Serve with roasted chicken, steak, or grilled fish.
• Great as a holiday side dish or cozy vegetarian dinner.

Storage

• Refrigerate leftovers for up to 4 days.
• Reheat in the oven at 350°F until warm.

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