Description
A comforting dish featuring layers of root vegetables baked in a rich, nutmeg-scented cheese sauce, perfect for holiday dinners or cozy nights.
Ingredients
Scale
- 2 large Russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 1 small celeriac, peeled and thinly sliced (optional)
- 1 tablespoon olive oil or melted butter
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 cloves garlic, minced
- 1 small shallot, finely minced (or 1/4 small onion), finely minced
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups freshly grated Gruyère cheese, divided
- 1 cup freshly grated sharp white cheddar cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs (optional)
- 2 tablespoons melted butter (if using breadcrumbs)
- Extra fresh thyme sprigs, for garnish
Instructions
- Preheat oven to 375°F (190°C) and butter a 9×13 inch baking dish.
- Peel and thinly slice all root vegetables to about 1/8-inch thick. Toss vegetable slices with olive oil, thyme, salt, and pepper.
- Melt butter in a saucepan over medium heat, then add garlic and shallot, sauté for 2–3 minutes.
- Sprinkle flour into the saucepan, whisk continuously for 1–2 minutes, then gradually whisk in warmed milk and cream, simmer until thickened.
- Stir in nutmeg, salt, white pepper, and cheese until melted and smooth.
- Spread a layer of cheese sauce in the baking dish, layer vegetables, ladle sauce over, repeat layers finishing with sauce. Optionally top with breadcrumb mixture.
- Cover with foil and bake for 45 minutes. Uncover, increase heat to 400°F (200°C) and bake for an additional 25–35 minutes until golden.
- Let rest for 15–20 minutes before serving, garnish with thyme.
Notes
Can be refrigerated and reheated, or frozen unbaked for later use. Ideal for pairing with greens or roast meats.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
Keywords: gratin, root vegetables, cheesy, comfort food, vegetarian