Description
A creamy and flavorful gratin featuring a medley of root vegetables that elevates traditional casseroles with a blend of textures and nutrition.
Ingredients
Scale
- 2 cups Yukon Gold or Russet potatoes, sliced
- 1 cup carrots, sliced
- 1 cup beets, sliced
- 1 onion, finely sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Gruyère or cheddar cheese, shredded
- 1 tsp fresh thyme
- Salt, to taste
- Pepper, to taste
- 1 tbsp olive oil
Instructions
- Prepare your ingredients: Wash, peel, and slice root vegetables into uniform thin rounds.
- Sauté the aromatics: In a skillet, heat olive oil over medium heat, add onion, and sauté until translucent. Stir in garlic and cook for another minute.
- Combine cream and seasonings: In a bowl, whisk together heavy cream, salt, pepper, and thyme.
- Layer your vegetables: In a greased baking dish, layer the sliced vegetables, sprinkling with sautéed onion and garlic mixture between layers.
- Pour the cream mixture evenly over the top of the layered vegetables.
- Add cheese: Sprinkle cheese generously on top.
- Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes, uncover and bake for an additional 15 minutes until golden and bubbly.
Notes
For a lower-calorie option, consider using low-fat cheese or omitting it altogether. This gratin can also be made ahead of time and baked when you’re ready to serve.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 60mg
Keywords: gratin, root vegetables, casserole, comfort food, vegetarian, healthy, side dish
