Can I make this gratin ahead of time?

Yes, absolutely. You can assemble it up to a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, bring it to room temperature and follow the recipe.

How do I store and reheat leftovers?

Keep leftovers covered in the fridge for up to 3 days. Reheat in a 350˚F oven until warm and bubbly. Avoid microwaving — the sauce can separate.

What can I use instead of heavy cream?

You can use half-and-half for a lighter version or combine whole milk with a little butter. The texture will be slightly less rich but still delicious.

Cheesy Root Vegetable Gratin – Easy, Comforting & Delicious

Name: Cheesy Root Vegetable Gratin – Easy, Comforting & Delicious
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound russet potatoes, peeled and thinly sliced; 1 pound parsnips, peeled and thinly sliced; 1 pound turnips, peeled and thinly sliced; 1 tablespoon unsalted butter, softened (for greasing baking dish); 1½ cups heavy cream; ½ cup whole milk; 2 garlic cloves, minced; 1 tablespoon thyme leaves; 1¼ teaspoons salt; ½ teaspoon ground black pepper; 1¼ cups shredded Gruyère cheese; ½ cup shredded Parmesan cheese

Description

A creamy, golden Cheesy Root Vegetable Gratin made with potatoes, parsnips, and turnips layered in a rich thyme-garlic cream sauce. Perfect for Thanksgiving or cozy winter dinners.

Ingredients

Scale

1 pound russet potatoes, peeled and thinly sliced

1 pound parsnips, peeled and thinly sliced

1 pound turnips, peeled and thinly sliced

1 tablespoon unsalted butter, softened (for greasing baking dish)

1½ cups heavy cream

½ cup whole milk

2 garlic cloves, minced

1 tablespoon thyme leaves

1¼ teaspoons salt

½ teaspoon ground black pepper

1¼ cups shredded Gruyère cheese

½ cup shredded Parmesan cheese

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Instructions

1. Preheat oven to 375˚F.

2. Lightly grease a 3-quart baking dish with butter.

3. In a mixing bowl, combine heavy cream, milk, garlic, thyme, salt, and pepper.

4. Layer ⅓ of the potatoes, parsnips, and turnips in the baking dish, slightly overlapping.

5. Pour ⅓ of the cream mixture over the layer and top with ⅓ of both cheeses.

6. Repeat the layering process two more times, ending with cheese on top.

7. Cover dish with foil and bake for 25 minutes.

8. Remove foil and continue baking for 20 to 25 minutes until top is golden and bubbly.

9. Allow gratin to sit for 10 to 15 minutes before serving.

Notes

Can be made ahead: Assemble the gratin a day in advance, cover, and refrigerate. Bring to room temperature before baking.

Gruyère can be substituted with sharp white cheddar.

Best served warm; leftovers can be stored in the refrigerator and reheated in the oven.

A mandoline slicer is helpful for even thin slices of root vegetables.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Thanksgiving Recipes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 439
Sugar: 6g
Sodium: 647mg
Fat: 34g
Saturated Fat: 21g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 13g
Cholesterol: 113mg