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Description
A creamy and cheesy gratin featuring a mix of root vegetables, perfect as a side dish for any occasion.
Ingredients
- 2 lbs mixed root vegetables (such as potatoes, sweet potatoes, parsnips, carrots), peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded Gruyere cheese
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Butter a 9×13 inch baking dish.
- In a large bowl, combine the sliced root vegetables, minced garlic, salt, pepper, and nutmeg.
- In a separate bowl, whisk together the heavy cream and milk.
- Pour half of the cream mixture over the vegetables and toss to coat.
- Layer half of the seasoned vegetables in the prepared baking dish.
- Sprinkle half of the Gruyere and Parmesan cheeses over the vegetables.
- Repeat the layering process with the remaining vegetables and cheeses.
- Pour the remaining cream mixture evenly over the top.
- Cover the baking dish tightly with foil.
- Bake for 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the vegetables are tender when pierced with a fork.
- Let it rest for 10 minutes before serving.
- Garnish with fresh parsley.
Notes
- You can use a mandoline slicer for uniform vegetable slices.
- Adjust the cheese blend to your preference.
- Ensure vegetables are thinly and evenly sliced for even cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American