Best Easy Root Vegetable Gratin Recipe
Becky Luigart-Staynerit Doesn't Take Much to Make Root Veggies Taste Amazing, When They're in Season. Take This Event-Worthy Side Dish. Coat a Variety of...
It doesn't take much to make root veggies taste amazing, when they're in season. Take this event-worthy side dish. Coat a variety of evenly sliced roots in plenty of cream, butter, and cheese, then let it cook through until everything becomes tender, and you've got a side dish so good it may upstage the main course.
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- Yields:
- 8 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 1 hr 15 mins
Ingredients
- 2 tbsp.
unsalted butter, at room temperature
- 1 1/4 c.
heavy cream, divided
- 3
large parsnips (about 1 pound), peeled and thinly sliced diagonally
- 2
medium sweet potatoes (about 1 pound), peeled and thinly sliced
- 2
large carrots (about 1/2 pound), peeled and thinly sliced diagonally
- 2
large beets (about 3/4 pound), peeled and thinly sliced
Kosher salt and freshly ground black pepper
- 1 1/2 oz.
Parmesan, grated (about 1/2 cup)
- 2
cloves garlic, pressed
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Directions
- Step 1Preheat oven to 400°F. Butter a 3-quart baking dish. Pour 1/4 cup cream in dish.
- Step 2Layer parsnips, sweet potatoes, carrots, and beets in prepared dish. Season with salt and pepper. Top with cheese. Stir together garlic and remaining 1 cup cream in a bowl; pour over vegetables. Cover dish with aluminum foil.
- Step 3Bake for 30 minutes. Uncover, and bake until vegetables are tender and golden brown, 14 to 17 minutes. Let stand 10 minutes before serving.
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Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
