📝 About This Recipe
This elegant gratin is a celebration of the earth’s most humble treasures, bringing together the sweetness of parsnips, the earthiness of beets, and the buttery texture of Yukon Gold potatoes. Bathed in a luxurious garlic and thyme-infused cream and topped with a nutty Gruyère crust, it transforms simple root vegetables into a sophisticated centerpiece. It is the ultimate comfort food—a golden-brown, bubbling masterpiece that captures the essence of French countryside cooking.
🥗 Ingredients
The Root Vegetables
- 1.5 pounds Yukon Gold potatoes (peeled and sliced into 1/8-inch rounds)
- 2 large Parsnips (peeled and sliced into thin rounds)
- 1 medium Sweet potato (peeled and sliced into thin rounds)
- 1 large Golden beet (peeled and sliced into thin rounds)
Infused Cream Sauce
- 2 cups Heavy cream (high quality for best results)
- 3 cloves Garlic (smashed and peeled)
- 4 sprigs Fresh thyme (plus extra for garnish)
- 1 sprig Fresh rosemary (leaves finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- 2 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Unsalted butter (for greasing the baking dish)
The Cheese Crust
- 1.5 cups Gruyère cheese (freshly shredded)
- 1/2 cup Parmesan cheese (finely grated)
- 1 small Shallot (finely minced)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch ceramic baking dish or a deep gratin dish with the 2 tablespoons of unsalted butter.
-
2
In a small saucepan over medium-low heat, combine the heavy cream, smashed garlic cloves, thyme sprigs, and chopped rosemary. Bring to a very gentle simmer.
-
3
Once simmering, remove the cream from the heat. Stir in the kosher salt, black pepper, and freshly grated nutmeg. Let it steep for 15 minutes to infuse the flavors, then strain through a fine-mesh sieve into a pitcher, discarding the solids.
-
4
While the cream infuses, use a mandoline or a very sharp chef's knife to slice all the root vegetables into uniform 1/8-inch thick rounds. Keeping the thickness consistent ensures even cooking.
-
5
In a medium bowl, toss the shredded Gruyère, grated Parmesan, and minced shallots together until well combined.
-
6
Begin layering the vegetables in the prepared dish. You can either layer them flat or stand them slightly on edge for a more modern, shingled look. Alternate the colors (potato, beet, parsnip, sweet potato) for a beautiful visual effect.
-
7
After creating the first full layer of vegetables, sprinkle about 1/3 of the cheese mixture over them.
-
8
Continue layering the remaining vegetables until the dish is full. Pour the infused cream slowly and evenly over the top of the vegetables.
-
9
Cover the dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any cream that might bubble over during baking.
-
10
Bake in the center of the oven for 45 minutes. The vegetables should be starting to soften but not yet fully tender.
-
11
Carefully remove the foil. Sprinkle the remaining cheese mixture evenly over the top of the gratin.
-
12
Return the dish to the oven, uncovered, and bake for an additional 25-30 minutes. The top should be golden brown and bubbling, and the vegetables should be easily pierced with a knife.
-
13
If the cheese is not browned to your liking, turn on the broiler for 1-2 minutes at the very end, watching closely to prevent burning.
-
14
Remove from the oven and let the gratin rest for at least 15 minutes before serving. This allows the cream sauce to thicken and set.
-
15
Garnish with fresh thyme leaves and serve warm.
💡 Chef's Tips
Use a mandoline slicer to ensure all vegetable slices are exactly the same thickness; this is the secret to a perfectly cooked gratin. If using red beets instead of golden beets, be aware they will bleed pink color into the cream; golden beets keep the dish looking bright and clean. Always grate your cheese fresh from the block; pre-shredded cheeses are coated in potato starch which prevents the sauce from becoming silky. Don't skip the resting period! If you cut into the gratin immediately, the sauce will be thin and runny. For a lighter version, you can substitute 1 cup of the cream with whole milk, though the result will be less decadent.
🍽️ Serving Suggestions
Pair this rich side dish with a crisp, dry White Burgundy or a lightly oaked Chardonnay. Serve alongside a roasted rack of lamb or a simple pan-seared steak to balance the earthy root flavors. A bright, acidic green salad with a lemon vinaigrette provides a perfect contrast to the creamy, cheesy gratin. This dish is a fantastic accompaniment to a traditional Thanksgiving turkey or a holiday honey-glazed ham. For a vegetarian main, serve a larger portion with a side of sautéed garlicky kale.