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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin made with thinly sliced Yukon gold potatoes, parsnip, carrot, and turnip baked until tender. A creamy garlic-thyme sauce soaks every layer, then Gruyere and parmesan form a golden, bubbly crust.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 2 lb Yukon gold potatoes peeled and thinly sliced
  • Salt and pepper to taste
Parsnips
  • 2 parsnips peeled and thinly sliced
Carrots
  • 3 carrots peeled and thinly sliced
Turnip or celery root
  • 1 large turnip or celery root peeled and thinly sliced
Garlic and thyme
  • 4 cloves garlic minced
  • 2 tsp fresh thyme
  • 0.25 tsp nutmeg
Dairy base
  • 2 cup heavy cream
  • 1 cup whole milk
Cheese topping
  • 2 cup Gruyere cheese shredded
  • 0.5 cup parmesan grated
Butter
  • 3 tbsp unsalted butter
Seasoning
  • 1 tsp Salt plus more to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then generously butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, fresh thyme, nutmeg, 1 teaspoon salt, and pepper together until smooth.
Layer and bake
  1. Layer the root vegetables in the dish, alternating types in slightly overlapping rows.
  2. Pour the cream mixture over the vegetables, then press down gently so the liquid reaches the layers.
  3. Cover tightly with foil and bake for 40 minutes at 375F.
Broil for crust
  1. Uncover the dish and scatter Gruyere and parmesan over the top.
  2. Bake 20-25 more minutes at 375F until the vegetables are completely tender and the top is golden and bubbly.
  3. Rest for 10 minutes before serving to let the gratin set.

Notes

For clean, even layers, slice the potatoes and other roots to a consistent thickness (about 1/8 in). Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 325F oven until hot. Freezing is not recommended because the cream can break after thawing. If you want a lighter option, swap half the heavy cream for whole milk (still use all the cheese for the proper crust).