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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, bubbly Gruyère and Parmesan crust in a buttered 9x13 dish.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-American
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 2 lb Yukon gold potatoes peeled and thinly sliced
Parsnips
  • 2 parsnips medium, peeled and thinly sliced
Carrots
  • 3 carrots peeled and thinly sliced
Turnip or celery root
  • 1 turnip or celery root large, peeled and thinly sliced
Garlic
  • 4 garlic cloves minced
Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Fresh thyme
  • 2 tsp fresh thyme
Nutmeg
  • 0.25 tsp nutmeg
Gruyère cheese
  • 2 cup Gruyère cheese shredded
Parmesan cheese
  • 0.5 cup parmesan grated
Unsalted butter
  • 3 tbsp unsalted butter
Salt
  • salt to taste
Black pepper
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

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

Notes

Pro tip: slice the root vegetables very thin and evenly so everything finishes tender at the same time. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325°F oven or microwave until hot. Freeze yes—portion and freeze up to 2 months, then thaw in the fridge overnight and reheat until warmed through. For a lighter option, use half-and-half in place of part of the heavy cream while keeping the bake times the same.