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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin layers Yukon gold potatoes, sweet potato, parsnips, and carrots in a thyme cream sauce. It bakes until tender beneath a bubbling, golden cheddar topping.
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Prep Time 20 minutes
Cook Time 1 hour 18 minutes
resting time 15 minutes
Total Time 1 hour 53 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 417
Ingredients Equipment Method Notes

Ingredients
  

Prepare the vegetables
  • 1 tbsp butter unsalted, softened
  • 1.5 lb Yukon gold potatoes scrubbed
  • 1 lb sweet potato peeled
  • 8 oz parsnips peeled
  • 8 oz carrots peeled
Make the cream mixture
  • 2 cup heavy cream
  • 2 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
Assemble and bake
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the vegetables
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Slice the potatoes, sweet potato, parsnips, and carrots into 1/8-inch-thick rounds using a sharp knife or mandoline.
  4. Arrange the vegetable slices in overlapping layers in the prepared baking dish.
Make the cream mixture
  1. Whisk the heavy cream, garlic, salt, pepper, and thyme together.
  2. Pour the cream mixture evenly over the vegetables.
Assemble and bake
  1. Cover the dish tightly with foil and bake for 50 to 60 minutes, until a knife slides easily through the vegetables in the center.
  2. Remove the foil and sprinkle the cheddar evenly over the top.
  3. Bake uncovered for 20 to 25 minutes, until bubbling and golden brown.
  4. Let the gratin rest for 15 minutes before serving.

Notes

For even cooking, slice the vegetables to a consistent 1/8-inch thickness. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream can separate. For a lactose-free adaptation, use lactose-free heavy cream and cheddar.