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–+ servings

Roasted Root Vegetable Gratin

Susan the CA Grown Mom
The earthy flavors and colors of purple beets, California sweetpotatoes, and parsnips come together to create one irresistible roasted root vegetable recipe.
3.79 from 28 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Course Appetizer, Main Course
Cuisine American
Servings 8 servings
Calories 518 kcal

Equipment

  • mandoline

Ingredients
 
 

  • 2 sweetpotatoes (about 2 inches thick), ends trimmed and peeled.
  • 4 large parsnips, ends trimmed and peeled.
  • 3 medium beets, ends trimmed and peeled.
  • 2 1/4 cups heavy cream divided.
  • 8 ounces Parmesan cheese grated and divided.
  • 1 tablespoon fresh thyme minced and divided, plus more for garnishing.
  • 4 ounces Gruyere shredded.
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Using a mandoline, slice each vegetable thin and separate into bowls.
  • Pour 2/3 cup of the cream and 2 oz. of parmesan into each bowl. Toss in a bit of thyme and heavily salt and pepper. Toss to coat. 
  • Place the slices by color into the cast iron skillet. Pour the rest of the cream mixture over the sliced veggies (except the beet mixture, it will be pink) and bake, covered in the oven for 35-40 minutes.
  • Top with the rest of the parmesan and the gruyere and broil for a few minutes until crispy and golden.

Notes

Inspiration 

Nutrition

Calories: 518kcalCarbohydrates: 31gProtein: 19gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 111mgSodium: 636mgPotassium: 687mgFiber: 6gSugar: 10gVitamin A: 9407IUVitamin C: 18mgCalcium: 576mgIron: 2mg
Keyword beet, cheese, Parsnip, sweetpotato
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