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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin with thinly sliced potatoes, parsnip, carrot, and turnip baked until tender and capped with a golden, bubbling Gruyère-Parmesan crust. Layers are drenched in a garlic-cream mixture and finished by uncovering the dish for browning.
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Prep Time 25 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Root Vegetable Gratin
  • 2 lb Yukon gold potatoes peeled and thinly sliced
  • 2 parsnips medium, peeled and thinly sliced
  • 3 carrots peeled and thinly sliced
  • 1 turnip or celery root large, peeled and thinly sliced
  • 4 garlic cloves, minced
  • 2 cup heavy cream
  • 1 cup whole milk
  • 2 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
  • 3 tbsp unsalted butter
  • Salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375F, then butter a 9x13 baking dish generously to prevent sticking.
  2. Whisk the heavy cream, whole milk, garlic, fresh thyme, nutmeg, 1 teaspoon salt, and pepper until smooth and well combined.
  3. Layer the Yukon gold potatoes, parsnips, carrots, and turnip/celery root in the dish, alternating types in slightly overlapping rows.
  4. Pour the cream mixture over the vegetables and press down gently so the liquid settles between the slices.
Bake and finish
  1. Cover tightly with foil and bake for 40 minutes at 375F.
  2. Uncover and scatter the Gruyère and Parmesan over the top in an even layer.
  3. Bake 20-25 more minutes at 375F until the vegetables are completely tender and the top is golden and bubbly.
  4. Rest the gratin for 10 minutes before serving to let the sauce thicken slightly.

Notes

For best tenderness, aim for uniformly thin slices so everything finishes at the same time. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in a 325F oven until warmed through. Freeze up to 2 months (baking again from frozen will take longer). For a lighter option, use half-and-half instead of part of the heavy cream while keeping the same total liquid amount.