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–+ servings
Root Vegetable Gratin

Herb and Gruyère Root Vegetable Gratin

The Crispy Chef
This decadent herb and Gruyère root vegetable gratin layers sweet potatoes, parsnips, and Yukon Gold potatoes in a rich, garlicky cream sauce topped with a golden, bubbling cheese crust — the ultimate comfort side dish for any holiday table.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine French, Holiday
Servings 8 servings
Calories 410 kcal

Equipment

  • 9x13-inch baking dish
  • Mandoline slicer or sharp knife
  • Small saucepan
  • Large bowl
  • Aluminum foil

Ingredients
  

  • 1 lb Yukon Gold or Russet potatoes, peeled
  • 1 lb sweet potatoes, peeled
  • 0.5 lb parsnips, peeled
  • 2 cups heavy cream
  • 0.5 cup whole milk
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh thyme leaves
  • 0.5 tsp ground nutmeg (optional)
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 1 cup Gruyère cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • butter or cooking spray, for greasing dish

Instructions
 

  • Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  • Using a mandoline or sharp knife, slice all peeled root vegetables into uniform 1/8–1/4 inch (3 mm) thick slices.
  • In a small saucepan, heat heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper over medium-low until just bubbling around edges. Remove from heat; do not boil.
  • Arrange a layer of vegetables in the prepared dish, alternating colors. Sprinkle some Gruyère and Parmesan. Repeat layering until all ingredients are used.
  • Pour the infused cream mixture evenly over the layers so the liquid seeps down between slices.
  • Cover tightly with foil and bake for 50–60 minutes, or until vegetables are tender when pierced with a fork.
  • Remove foil, sprinkle remaining Gruyère and Parmesan on top, and bake uncovered for 10–15 minutes until golden and bubbling.
  • Let cool and set for 15 minutes before slicing and serving.

Notes

For a lighter version, use half-and-half instead of heavy cream or swap some of the root vegetables for carrots or turnips. Assemble up to 24 hours ahead and refrigerate, then bake just before serving. Always slice vegetables uniformly for even cooking and let rest before serving for the perfect creamy texture.

Nutrition

Calories: 410kcalCarbohydrates: 22gProtein: 14gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 510mgPotassium: 670mgFiber: 3gSugar: 5gVitamin A: 6500IUVitamin C: 12mgCalcium: 290mgIron: 1.1mg
Keyword comfort food, gruyere potato bake, herb gratin, holiday side dish, root vegetable gratin
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