1. Can I make Cheesy Root Vegetable Gratin ahead of time?

Yes, you can make this gratin ahead of time! Prepare the gratin up until the baking step, cover it with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready to bake, simply pop it in the oven and bake it as directed, possibly adding a few extra minutes to ensure it's heated through.

2. What other vegetables can I use in a Cheesy Root Vegetable Gratin?

While this recipe calls for potatoes, carrots, and parsnips, you can easily swap in other root vegetables such as sweet potatoes, turnips, rutabaga, or even beets. Just ensure the vegetables are sliced evenly to promote even cooking.

3. Can I make this dish dairy-free?

Absolutely! To make a dairy-free version of the Cheesy Root Vegetable Gratin, substitute the heavy cream with a plant-based cream like coconut or cashew cream, and use dairy-free cheeses that melt well, such as vegan mozzarella or cheddar. You can also swap the butter for a vegan alternative.

4. How do I store leftovers of Cheesy Root Vegetable Gratin?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the gratin with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. For an extra crispy top, remove the foil during the last few minutes of reheating.

Cheesy Root Vegetable Gratin – Delicious & Easy Recipe

Name: Cheesy Root Vegetable Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 medium potatoes, thinly sliced; 3 medium carrots, thinly sliced; 2 medium parsnips, thinly sliced; 1 cup Gruyère cheese, grated; 1 cup cheddar cheese, grated; 1 cup heavy cream; 2 tablespoons butter; 2 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; Salt, to taste; Pepper, to taste

Description

Cheesy Root Vegetable Gratin is a comforting, creamy dish made with layers of root vegetables like potatoes, carrots, and parsnips, all topped with a blend of Gruyère and cheddar cheese. It’s the perfect side dish for any special occasion, from holiday feasts to cozy family dinners.

Ingredients

Scale

4 medium potatoes, thinly sliced
3 medium carrots, thinly sliced
2 medium parsnips, thinly sliced
1 cup Gruyère cheese, grated
1 cup cheddar cheese, grated
1 cup heavy cream
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
Salt, to taste
Pepper, to taste

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Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Peel and slice the potatoes, carrots, and parsnips into even, thin rounds.
In a saucepan, melt butter over medium heat and sauté garlic for 1-2 minutes, until fragrant.
Add heavy cream to the pan with garlic and stir in thyme, salt, and pepper. Let the cream mixture simmer until slightly thickened.
Layer the sliced potatoes at the bottom of the prepared baking dish, followed by carrots and parsnips. Repeat the layers until the dish is full.
Sprinkle Gruyère and cheddar cheese generously over each layer of vegetables.
Pour the creamy sauce evenly over the vegetables and cheese layers.
Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes to brown the top.
Let the gratin rest for 10 minutes before serving.

Notes

Make sure to slice the vegetables thinly to ensure even cooking.
Use aged cheeses like Gruyère and sharp cheddar for the best flavor.
Feel free to substitute other root vegetables like sweet potatoes or rutabaga.
For a dairy-free version, replace the heavy cream and cheeses with plant-based alternatives.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Side dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 300 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 60 mg