Description

Indulge in this creamy, cheesy Cheesy Root Vegetable Gratin! A cozy and comforting side dish that’s perfect for weeknights or holiday gatherings. Tender root vegetables baked in a rich, velvety sauce and topped with a golden brown, melted cheese crust.

Ingredients

– 3 pounds mixed root vegetables (such as potatoes, carrots, parsnips, and turnips), peeled and sliced into 1/4-inch thick rounds

– 2 cups heavy cream

– 1 cup shredded cheddar cheese

– 1/2 cup grated Parmesan cheese

– 3 cloves garlic, minced

– 1 teaspoon dried thyme

– 1/2 teaspoon ground nutmeg

– Salt and black pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine the sliced root vegetables, heavy cream, cheddar cheese, Parmesan cheese, garlic, thyme, nutmeg, and season with salt and pepper. Toss to coat the vegetables evenly.

3. Transfer the mixture to a 9×13-inch baking dish and spread it out in an even layer.

4. Bake for 45-55 minutes, or until the vegetables are tender and the top is golden brown and bubbly.

5. Let the gratin cool for 5-10 minutes before serving.

Notes

For a heartier meal, you can add cooked and crumbled bacon or sautéed mushrooms to the gratin. You can also experiment with different cheese combinations, such as Gruyère or Fontina. The gratin can be made in advance and reheated in the oven before serving.

Prep Time: 15
Cook Time: 50
Category: Side Dish
Method: Baking
Cuisine: American