Root Vegetable Gratin with Gruyère
A creamy, spice-scented bake of earthy winter roots and nutty cheese
Why This Recipe Works
Mixing earthy parsnips and carrots with traditional potatoes adds a complex sweetness that balances the rich cream sauce. This long, covered bake ensures the dense root vegetables become completely tender before the cheese topping goes on to brown.
Instructions
Adjust an oven rack to the middle position and heat the oven to 350°F. Grease a 2-quart gratin dish and place the sliced potatoes, carrots, and parsnips in a large bowl.
Melt the butter in a small saucepan over medium heat. Stir in the shallots and salt and cook until the shallots are softened, about 2 minutes. Stir in the garlic, thyme, pepper, nutmeg, and cayenne and cook until fragrant, about 30 seconds. Whisk in the flour until fully incorporated, then whisk in the cream; bring to a simmer and cook until the sauce has thickened, about 2 minutes.
Pour the sauce over the vegetables and toss to coat thoroughly. Transfer the mixture to the prepared dish and gently pack it into an even layer, pressing down to remove any air pockets. Cover the dish tightly with aluminum foil and bake until the vegetables are almost tender, about 1 hour 30 minutes—a paring knife should slip in and out of the potatoes with just a little resistance.
Remove the foil and sprinkle the Gruyère evenly over the top. Continue to bake, uncovered, until the top is lightly browned and a fork inserted into the center meets no resistance, 20 to 30 minutes.
Let the gratin cool for 10 minutes before serving to allow the sauce to set.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until bubbling.
