Root Vegetable Gratin
Root Vegetable Gratin features layers of earthy root vegetables and cheddar cheese for a comforting winter side dish.
Equipment
- oven
- baking dish
- mixing bowl
Ingredients
Root Vegetables
- 1 tablespoon Cabot unsalted butter melted
- 1 medium onion thinly sliced
- 1 large russet potato peeled and thinly sliced
- 1 large sweet potato peeled and thinly sliced
- 2 medium carrots thinly sliced
- 2 large parsnips peeled and sliced
Cheeses and Cream
- ½ cup Cabot Seriously Sharp cheddar cheese shredded and more for sprinkling
- 2 tablespoons parmesan cheese
- ⅔ cup heavy cream
Seasonings
- 2 cloves garlic minced
- 1 tablespoon fresh herbs minced (I used thyme and rosemary)
- a pinch smoked paprika
- Salt to taste
- Pepper to taste
Instructions
Preparation and Cooking
- Preheat oven to 325 degrees F. Grease a 2 ½ -3 quart baking dish or a large cast iron skillet with the melted butter.
- Place the onions in an even layer over the melted butter in the baking dish. Then place the vegetable slices in rows, tightly tucked together in the baking dish.
- Sprinkle half of the cheddar cheese over the vegetables.
- In a medium bowl, whisk the heavy cream, garlic cloves, and fresh herbs.
- Pour the mixture over the potatoes.
- Sprinkle with paprika, parmesan cheese, and salt and pepper to taste.
- Cover with foil and bake for about 30 minutes or until vegetables are tender and bubbling.
- Remove foil cover and top with remaining cheddar cheese. Cook, uncovered, for another 15 – 20 minutes or until the vegetables are soft and the cheese is melted.
- You can also broil for the last 2 minutes for a golden brown finish.
- Let cool for at least 10 minutes before serving.
Notes
This dish is perfect for winter gatherings and pairs well with roasted meats.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 23gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 59mgSodium: 275mgFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!