Description
A creamy and flavorful roasted root vegetable gratin.
Ingredients
Scale
- 2 cups of potatoes, thinly sliced
- 2 cups of carrots, thinly sliced
- 2 cups of parsnips, thinly sliced
- 1 cup of heavy cream
- 1 cup of grated cheese (such as Gruyere or cheddar)
- 2 cloves of garlic, minced
- Salt to taste
- Pepper to taste
- Fresh herbs (thyme or rosemary) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced potatoes, carrots, and parsnips.
- Add minced garlic, salt, and pepper to the vegetables.
- Layer half of the vegetable mixture in a baking dish.
- Pour half of the heavy cream over the vegetables.
- Sprinkle half of the cheese over the cream.
- Repeat layers with remaining vegetables, cream, and cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
- Garnish with fresh herbs before serving.
Notes
- For a lighter option, substitute half-and-half for heavy cream.
- Feel free to mix in other root vegetables like sweet potatoes or beets.
- Let the gratin sit for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
Keywords: Roasted Root Vegetable Gratin, Gratin, Root Vegetables, Vegetarian Dish