root vegetable gratin recipe

Written ByJenny Smyth Posted on
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The Best root vegetable gratin recipe

I’ve been making root vegetable gratin for years, and it’s become a staple in our household. This dish originated from the French cuisine, where it’s known as ‘gratin de légumes.’ It’s a simple yet elegant way to showcase the flavors of root vegetables.

The key to making a great gratin is to use a variety of vegetables, such as carrots, beets, and parsnips, and to cook them slowly in a rich and creamy sauce. I love that this recipe is perfect for any occasion, whether it’s a weeknight dinner or a special holiday meal. The slow-cooked vegetables are tender and flavorful, and the creamy sauce is the perfect accompaniment.

My kids adore helping me make this dish, as they get to peel and chop the vegetables while I prepare the sauce. It’s a great way to spend quality time together as a family. As for me, I appreciate how this recipe allows me to use up any leftover vegetables we have on hand.

It’s also incredibly healthy, as the slow cooking process breaks down the cell walls of the vegetables, making their nutrients more easily absorbed by our bodies. I’ve even started serving this dish at family gatherings and potlucks, as it’s always a crowd-pleaser. The combination of flavors and textures is just right – not too heavy, not too light.

And let’s not forget about the presentation! A gratin is always visually stunning, with its golden-brown top and vibrant colors underneath.

Root Vegetable Gratin

4.9 from 1356 votes

A comforting and hearty gratin made with an array of root vegetables, topped with a creamy cheese sauce. This dish is perfect for a satisfying meal on a cold day.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

Root Vegetables

2 medium carrots, peeled and sliced
2 medium parsnips, peeled and sliced
1 medium sweet potato, peeled and sliced
1 medium rutabaga, peeled and sliced
1 medium turnip, peeled and sliced

For the Cheese Sauce

3 tbsp butter
3 tbsp flour
3 cups whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1 cup grated cheddar cheese
1 cup grated Gruyère cheese

For Topping

1/2 cup panko breadcrumbs
2 tbsp olive oil

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a boil.
3Add the carrots, parsnips, sweet potato, rutabaga, and turnip.
4Boil for 5-7 minutes until the vegetables are slightly tender.
5Drain and set aside.
6In a saucepan, melt the butter over medium heat.
7Add the flour and whisk to form a roux.
8Cook for 1-2 minutes, stirring constantly until the mixture turns a light brown color.
9Gradually add the milk, whisking continuously to prevent lumps from forming.
10Cook for 5-7 minutes, until the sauce has thickened slightly.
11Stir in the salt, black pepper, garlic powder, onion powder, and dried thyme.
12Remove from heat and stir in the cheddar and Gruyère cheeses until melted and smooth.
13Arrange the boiled vegetables in the bottom of a greased 9×13-inch baking dish, overlapping slightly.
14Pour the cheese sauce evenly over the vegetables, ensuring they are all coated.
15Sprinkle the panko breadcrumbs evenly over the top.
16Drizzle with olive oil.
17Bake for 25-30 minutes, until the gratin is bubbly and the top is golden brown.
18If the top starts to brown too quickly, cover the dish loosely with aluminum foil.
19Let the gratin rest for 5-10 minutes before serving.
20This allows the gratin to set and makes it easier to serve.

🔧Equipment

Mandoline slicer
9×13-inch baking dish
Saucepan
Whisk
Bowl

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 15g

📝Notes

Tips: You can use a mandoline slicer to ensure even slices of vegetables. This will help them cook evenly and provide a consistent texture throughout the dish. For a spicy kick, add a pinch of cayenne pepper to the cheese sauce.

This root vegetable gratin recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special holiday meal. The slow-cooked vegetables are tender and flavorful, and the creamy sauce is the perfect accompaniment.

To store leftover gratin, refrigerate it for up to 3 days or freeze it for up to 3 months. When reheating, simply bake it in the oven at 350°F (175°C) until warmed through.

❓ Frequently Asked Questions About Root Vegetable Gratin

1. What type of vegetables can I use in this recipe?

You can use a variety of root vegetables in this recipe, such as carrots, beets, parsnips, turnips, and rutabaga. Feel free to experiment with different combinations to find your favorite flavor profile.

2. Can I make this recipe in advance?

Yes, you can make the gratin in advance and refrigerate it for up to 24 hours or freeze it for up to 3 months. Just thaw it overnight in the fridge before baking.

3. How do I prevent the gratin from becoming too brown?

To prevent over-browning, cover the gratin with foil during the last 30 minutes of baking. You can also try reducing the oven temperature or baking time slightly.

4. Can I use gluten-free flour in this recipe?

Yes, you can substitute gluten-free flour for all-purpose flour if you need to accommodate gluten-free dietary needs.

5. How do I store leftover gratin?

Store leftover gratin in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

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