Description
This Cheesy Root Veggie Gratin features thin slices of root vegetables baked in a creamy garlic sauce, topped with a layer of melted cheese, creating a warm and comforting dish.
Ingredients
Scale
- 2 cups of root vegetables (like potatoes, carrots, and parsnips), thinly sliced
- 1 cup of grated cheese (like Gruyère or cheddar)
- 1 cup of heavy cream or milk
- 1 clove of garlic, minced
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
- Preheat the oven to 375°F (190°C). Thinly slice the root vegetables about 1/8-inch thick. Mince the garlic and lightly grease a baking dish.
- In a bowl, stir the heavy cream or milk with minced garlic, and season with salt and pepper. Layer the sliced root vegetables in the prepared baking dish.
- Pour the cream mixture evenly over the layered vegetables. Sprinkle grated cheese over the top and cover with foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the cheese is golden brown. Let rest for 5 minutes and garnish with fresh herbs before serving.
Notes
For a lighter option, use milk instead of heavy cream and reduce the cheese. You can also add breadcrumbs for a crunchier top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg