Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

Autumn is the season for cozy meals, and what better way to nourish your little ones than with a vibrant Root Vegetable Gratin? Packed with sweet potatoes, parsnips, and beets, this dish is not only bursting with flavor but also loaded with nutrients that will fuel the children’s busy days. Be sure to let the kids help stack the colorful vegetables in the baking dish.

You Will Need:

3 quart baking dish
bowls
knives
garlic mincer
aluminum foil
1 tbsp unsalted butter (softened for greasing)
1-2 long sweet potatoes, peeled (about 2 inches thick)
3-4 large parsnips, peeled and trimmed
3-5 small beets, peeled

For the Cream Mixture:

14 tbsp heavy cream, divided (substitute whole milk for a lighter option)
4 oz grated Parmesan cheese, divided
1 tbsp fresh thyme, minced (divided), plus extra for garnish
1 garlic clove, minced
1 oz shredded Gruyere cheese
Salt and pepper, to taste

What to Do:

1. Preheat your oven to 400˚F (200˚C). Grease a 3-quart baking dish with softened butter.

2. Thinly slice the sweet potatoes, parsnips, and beets using a mandoline or sharp knife. Keep each type of vegetable in a separate bowl.

3. Coat the Vegetables: Add 4 tbsp of cream to the sweet potatoes and parsnips in their respective bowls, and 2 tbsp of cream to the beets.

4. Sprinkle ½ oz of Parmesan and 1 tsp of minced thyme into each bowl. Season with salt and pepper, then toss until all slices are evenly coated.

5. Pour the remaining ¼ cup of cream into the bottom of the baking dish. Sprinkle with ½ oz of Parmesan and minced garlic.

6. Let the children help layer the vegetables. Starting with the sweet potatoes, stack slices upright in rows in the dish. Repeat with parsnips and then beets, alternating layers until the dish is filled with 3 colorful rows.

7. Season the top of the dish with salt, pepper, and the remaining Parmesan cheese. Cover with foil and bake for 30 minutes, or until the vegetables begin to soften.

8. Add the Gruyere: Remove the foil and sprinkle Gruyere cheese over the top. Bake uncovered for another 18-20 minutes, or until the vegetables are tender and the top is golden and bubbly.

9. Remove from the oven and sprinkle with fresh thyme leaves before serving. Enjoy this delicious gratin warm as a side dish or main course.

References:
Recipe from Nouna’s Kitchen
Photo by Stephanie Felzenberg

As an Amazon Influencer, I earn on qualifying purchases.