Description
Tender slices of carrots, parsnips, potatoes, and sweet potatoes mingle with garlic-scented cream and melted Gruyère. With a crisp, bubbling top and hints of thyme and nutmeg, this gratin brings cozy comfort to any table.
Ingredients
- 500 g carrots
- 500 g parsnips
- 500 g sweet potatoes
- 500 g potatoes
- 1 onion
- 2 cloves garlic
- 350 ml heavy cream
- 100 ml milk
- 200 g Gruyère cheese
- 50 g Parmesan cheese
- 2 tbsp butter
- 1 tsp fresh thyme leaves
- 1 pinch nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 180°C (350°F) and grease a medium baking dish with 1 tbsp of butter.
- Peel and thinly slice the carrots, parsnips, sweet potatoes, potatoes, and onion into 2–3 mm rounds.
- Mince the garlic and set aside.
- In a saucepan over medium heat, melt the remaining 1 tbsp butter, add the garlic and thyme, and cook until fragrant, about 1 minute.
- Pour in the heavy cream and milk, stir in the nutmeg, salt, and pepper, then bring to a gentle simmer and remove from heat.
- Arrange a layer of mixed root vegetables and onions in the prepared dish, pour a third of the cream mixture over them, and sprinkle with a third of each cheese.
- Repeat layering twice more, finishing with the cheeses on top.
- Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 15–20 minutes until the top is golden and bubbling.
- Let the gratin rest for 10 minutes before serving to allow the sauce to thicken.
Notes
- For even cooking, use a mandoline or a sharp knife to slice vegetables uniformly.
- This gratin can be prepared a day ahead; cover and refrigerate, then bake from chilled, adding 5–10 minutes to the baking time.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven until warmed through.
- Feel free to swap Gruyère for cheddar or fontina and add fresh herbs like rosemary or sage for variation.