Cheesy Root Veggie Gratin

Cheesy Root Veggie Gratin

Author: Chef Elsa Prep Time: 30 min
Cook Time: 70 min Total Time: 100 min
Yield: 8 servings Category: Dishes Cuisine: American Diet: Vegetarian

Description

Description A cozy, layered casserole of winter root vegetables under a cheesy sauce, perfect for holiday meals or as a comforting side dish.

Ingredients

  • 2 large Russet or Yukon Gold potatoes (about 1.5 lbs)
  • 2 medium sweet potatoes (about 1.25 lbs)
  • 3 medium carrots (about 0.75 lbs)
  • 2 medium parsnips (about 0.5 lbs)
  • 1 small celeriac (optional, about 0.5 lbs)
  • 1 tablespoon olive oil or melted butter
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter (for sauce)
  • 2 cloves minced garlic
  • 1 small finely minced shallot (or 1/4 small onion)
  • 4 tablespoons all-purpose flour
  • 4 cups warmed whole milk
  • 1 cup warmed heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon salt (for sauce)
  • 1/2 teaspoon white pepper
  • 1.5 cups grated Gruyère cheese
  • 0.75 cups grated sharp white cheddar cheese
  • 0.25 cups grated Parmesan cheese
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (for topping)
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Instructions

  1. Preheat your oven to 375°F (190°C) and butter a 9×13 inch baking dish.
  2. Peel root vegetables and slice them thinly (about 1/8-inch thick).
  3. In a bowl, drizzle sliced vegetables with olive oil, thyme, salt, and pepper; toss to coat.
  4. In a saucepan, melt butter and sauté garlic and shallot for 2-3 minutes.
  5. Sprinkle flour, whisk to form a roux, then gradually whisk in warm milk and cream.
  6. Simmer sauce for 5-7 minutes until thickened, then stir in nutmeg, salt, white pepper, and cheeses until melted.
  7. Spread a layer of cheese sauce in the baking dish, then layer root vegetables and more sauce, repeating layers.
  8. If desired, mix breadcrumbs with melted butter and sprinkle on top, or use remaining cheeses.
  9. Cover with foil and bake for 45 minutes, then uncover and increase temperature to 400°F (200°C) and bake for another 25-35 minutes until golden brown.
  10. Let cool for 15-20 minutes before serving and garnish with fresh thyme.

Notes

  1. Notes
  2. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat at 350°F (175°C).