This Cheesy Root Vegetable Gratin is a comforting, creamy dish that celebrates the natural sweetness of earthy vegetables.

Perfect for special gatherings or a cozy dinner, the layers of sweet potato, turnip, and beet are smothered in garlic-infused cream and topped with Gruyère cheese.

It’s a show-stopping side that’s as delicious as it is beautiful!

Ingredients

2 large sweet potatoes, thinly sliced
2 turnips, peeled and thinly sliced
2 beets, peeled and thinly sliced
1 cup heavy cream
1 cup shredded Gruyère cheese
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
Salt and pepper to taste
1 tbsp olive oil
¼ cup breadcrumbs (optional)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.

Step 2: Layer sweet potatoes, turnips, and beets in the dish, alternating for variety.

Step 3: Heat cream in a saucepan over medium heat. Stir in garlic, thyme, salt, and pepper.

Step 4: Pour the cream mixture over the layered vegetables evenly.

Step 5: Sprinkle Gruyère cheese over the top. Add breadcrumbs if desired.

Step 6: Cover with foil and bake for 40 minutes. Remove foil and bake 15 more minutes until golden and tender.

Frequently Asked Questions (FAQs)

1. Can I use a different type of cheese?

Yes, Swiss or cheddar cheese works well as substitutes.

2. Can I skip the beets?

Of course! Substitute with another root vegetable like carrots or parsnips.

3. Is there a dairy-free option?

Use coconut cream and a dairy-free cheese alternative.

4. Can I prepare this dish in advance?

Yes, assemble it a day before, cover, and refrigerate. Bake when ready.

5. What can I serve this with?

It pairs perfectly with roasted chicken or grilled steak.