ROOT VEGETABLE GRATIN


I’m the kind of person that can eat side dishes as my entire meal… they’re always better than the main dish! That’s exactly how I feel about this root vegetable gratin. It’s creamy and cheesy like gratin potatoes, but is packed with vibrant and rustic flavors you just can’t get from regular yellow potatoes. This dish is perfect for serving friends & family something hearty that you can feel good about!

Here’s what you’ll need:

  • 3 large beets
  • 2 medium sweet potatoes
  • 2 tbsp + 1 tbsp olive oil 
  • 1 tsp salt + pepper 
  • 1 tsp parsley + extra for topping 
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 cup half and half 
  • 3/4 cup shredded parmesan 
  • 1/4 cup shredded gruyere

Preheat oven to 400 degrees. Prep the beets and sweet potatoes by peeling and thinly slicing each of them. Generously cover all slices with 2 tbsp of olive oil, and 1 tsp of salt & pepper.

In a large casserole dish, closely line the beets around the outside, making a circle around the perimeter. Line the middle with the sweet potatoes in the same way, filling the entire dish.

Evenly sprinkle the parsley, thyme and rosemary over the dish and set aside.

In a small saucepan, bring 1 tbsp olive oil and the half and half to a boil. Reduce heat to low and mix in 1/2 cup of parmesan and 1/4 cup of gruyere. Whisk until the cheese is melted into the cream.

Pour the cream mixture over the beets and sweet potatoes, evenly covering the entire dish. Top with the additional parmesan and bake for 40-50 minutes, until the vegetables are browned and getting crispy.

Top with parsley and serve immediately to 6-8 people, or refrigerate for up to four days.


ROOT VEGETABLE GRATIN

Ingredients: 

  • 3 large beets
  • 2 medium sweet potatoes
  • 2 tbsp + 1 tbsp olive oil 
  • 1 tsp salt + pepper 
  • 1 tsp parsley + extra for topping 
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 cup half and half 
  • 3/4 cup shredded parmesan 
  • 1/4 cup shredded gruyere

Instructions:

  1. Preheat oven to 400 degrees. Prep the beets and sweet potatoes by peeling and thinly slicing each of them. Generously cover all slices with 2 tbsp of olive oil, and 1 tsp of salt & pepper. 
  2. In a large casserole dish, closely line the beets around the outside, making a circle around the perimeter. Line the middle with the sweet potatoes in the same way, filling the entire dish. 
  3. Evenly sprinkle the parsley, thyme and rosemary over the dish and set aside. 
  4. In a small saucepan, bring 1 tbsp olive oil and the half and half to a boil. Reduce heat to low and mix in 1/2 cup of parmesan and 1/4 cup of gruyere. Whisk until the cheese is melted into the cream. 
  5. Pour the cream mixture over the beets and sweet potatoes, evenly covering the entire dish. Top with the additional parmesan and bake for 40-50 minutes, until the vegetables are browned and getting crispy. 
  6. Top with parsley and serve immediately to 6-8 people, or refrigerate for up to four days.