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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin with thinly sliced potato, parsnip, carrot, and turnip baked until tender in a garlic-thyme cream and topped with a golden, bubbling Gruyère-Parmesan crust. The method layers vegetables in overlapping rows and finishes uncovered for a crisp, browned top.
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Prep Time 25 minutes
Cook Time 1 hour
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and root vegetables
  • 2 lb Yukon gold potatoes Peeled and thinly sliced.
  • 2 parsnips Peeled and thinly sliced.
  • 3 carrots Peeled and thinly sliced.
  • 1 turnip or celery root Peeled and thinly sliced.
Cream and seasonings
  • 4 cloves garlic Minced.
  • 2 cup heavy cream
  • 1 cup whole milk
  • 2 tsp fresh thyme
  • 0.25 tsp nutmeg
  • 3 tbsp unsalted butter
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
Cheese topping
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and generously butter a 9x13 baking dish.
  2. Whisk the heavy cream, whole milk, minced garlic, fresh thyme, nutmeg, salt, and pepper until smooth and evenly combined.
Layer and bake covered
  1. Layer the root vegetables in the dish, alternating types in slightly overlapping rows so the slices are packed evenly.
  2. Pour the cream mixture over the vegetables and press down gently to help the liquid seep between the slices.
  3. Cover tightly with foil and bake for 40 minutes.
Uncover and finish
  1. Uncover the dish and scatter the Gruyère and Parmesan evenly over the top.
  2. Bake 20-25 more minutes at 375F until the vegetables are completely tender and the top is golden and bubbly.
  3. Rest the gratin for 10 minutes before serving to set the layers.

Notes

For the smoothest bake, slice the vegetables as evenly as possible so they finish tender at the same time. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325F oven until warmed through. Freeze: yes, tightly wrapped for up to 2 months (reheat from thawed or bake longer to reheat fully). For a lighter option, use half-and-half instead of the heavy cream for a less rich but still creamy gratin texture.