Description
A cozy, layered casserole of winter root vegetables under a cheesy sauce, perfect for holiday meals or as a comforting side dish.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C) and butter a 9×13 inch baking dish.
- Peel root vegetables and slice them thinly (about 1/8-inch thick).
- In a bowl, drizzle sliced vegetables with olive oil, thyme, salt, and pepper; toss to coat.
- In a saucepan, melt butter and sauté garlic and shallot for 2-3 minutes.
- Sprinkle flour, whisk to form a roux, then gradually whisk in warm milk and cream.
- Simmer sauce for 5-7 minutes until thickened, then stir in nutmeg, salt, white pepper, and cheeses until melted.
- Spread a layer of cheese sauce in the baking dish, then layer root vegetables and more sauce, repeating layers.
- If desired, mix breadcrumbs with melted butter and sprinkle on top, or use remaining cheeses.
- 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.
- Let cool for 15-20 minutes before serving and garnish with fresh thyme.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat at 350°F (175°C).
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: gratin, root vegetables, cheesy, vegetarian, casserole