Description
A comforting blend of earthy root vegetables and rich cheese, baked to perfection for a deliciously indulgent experience.
Ingredients
Scale
- 3 cups mixed root vegetables, peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups shredded Gruyère cheese or sharp cheddar
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Butter a medium-sized baking dish.
- In a small saucepan, combine the heavy cream, milk, minced garlic, and thyme. Warm gently over low heat until just heated through, but do not let it boil.
- Arrange a layer of sliced root vegetables evenly in the bottom of the baking dish.
- Sprinkle with sliced onions, salt, pepper, and a handful of Gruyère cheese.
- Repeat layering the vegetables, onions, seasoning, and cheese until all ingredients are used, finishing with a layer of Gruyère on top.
- Pour the warm cream mixture evenly over the layered vegetables.
- Sprinkle grated Parmesan over the top.
- Dot with butter pieces.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 20-25 minutes until the top is golden brown.
- Let the gratin rest for 10 minutes before serving.
Notes
Avoid overbaking to maintain the creamy texture. You can prepare layers ahead of time and store in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg