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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin with thinly sliced potato, parsnip, carrot, and turnip baked in a garlic-thyme cream until tender. Finished with a golden, bubbling Gruyère and parmesan crust.
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Prep Time 25 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 2 lb Yukon gold potatoes, peeled and thinly sliced
parsnips
  • 2 parsnips, peeled and thinly sliced
carrots
  • 3 carrots, peeled and thinly sliced
turnip or celery root
  • 1 turnip or celery root, peeled and thinly sliced
garlic
  • 4 cloves garlic, minced
heavy cream
  • 2 cup heavy cream
whole milk
  • 1 cup whole milk
fresh thyme
  • 2 tsp fresh thyme
nutmeg
  • 0.25 tsp nutmeg
Gruyere cheese
  • 2 cup Gruyere cheese, shredded
parmesan
  • 0.5 cup parmesan, grated
unsalted butter
  • 3 tbsp unsalted butter
salt
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and season the cream
  1. Preheat oven to 375F and generously butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, garlic, fresh thyme, nutmeg, and 1 teaspoon salt with pepper until smooth.
Layer and bake
  1. Layer Yukon gold potatoes, parsnips, carrots, and turnip or celery root in the dish in alternating slightly overlapping rows.
  2. Pour the cream mixture over the vegetables and press down gently so the liquid settles between layers.
  3. Cover tightly with foil and bake at 375F for 40 minutes.
  4. Uncover the dish and scatter Gruyere and parmesan over the top.
  5. Bake uncovered at 375F for 20 to 25 more minutes until the vegetables are completely tender and the top is golden and bubbly.
Rest and serve
  1. Rest the gratin for 10 minutes before serving so the cream sets and slices stay intact.

Notes

For clean slices, let the gratin rest the full 10 minutes and check doneness by inserting a thin knife into the center—there should be no firm resistance. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until hot throughout. Freeze is yes (up to 2 months), though the texture of the vegetables may soften slightly after thawing. For a lighter option, substitute half the heavy cream with whole milk or use lactose-free dairy if needed.