Root Vegetable Gratin
This Cheesy Root Vegetable Gratin recipe is an easy and delicious vegetable side dish. It is creamy, flavorful, and will become your go-to holiday recipe!
Ingredients
Topping:
- 4 oz 113 g Tillamook Medium Cheddar Cheese, grated
- ⅓ cup 28 g panko breadcrumbs (use gluten-free if needed)
- 1 tsp Italian seasoning
Root Vegetable Gratin
- 2 tbsp 28 g salted butter
- ½ medium onion 113 g, chopped
- 2 cloves garlic minced
- 1 cup 226 ml heavy cream
- ½ cup 113 ml vegetable stock
- 4 oz 113 g Tillamook Medium Cheddar Cheese, grated
- 2 tsp 10 g Dijon mustard
- 1 tsp fresh thyme
- ½ tsp salt
- ½ tsp pepper
- 2 ½ pounds about 1 kg mixed root vegetables, cut into ½ in. cubes (sweet potato, Japanese sweet potato, purple yam, parsnips, radishes, turnips, celery root, rutabaga, etc.)
Instructions
- Topping: In a bowl, combine cheese, panko breadcrumbs, and Italian seasoning. Stir to combine. Set aside.
- Preheat oven to 375 degrees F. Grease a 10-inch round or 9x13-inch casserole dish with butter and set aside.
- Place two tablespoons butter in a medium pan and melt over medium heat. Add chopped onion and minced garlic and saute until translucent and fragrant, about 5 minutes. Remove pan from heat and transfer onion mixture to a mixing bowl.
- Add heavy cream, vegetable stock, grated cheddar cheese, Dijon mustard, thyme, salt, and pepper to the onion mixture and stir to combine.
- Place the diced root vegetables in a large mixing bowl. Pour the cream/cheese mixture over the vegetables and mix to combine.
- Pour the vegetable mixture into a prepared casserole dish in an even layer. Top with prepared topping.
- Cover the casserole dish tightly with aluminum foil and bake in preheated oven for 1 hour. After 1 hour, carefully remove the foil and bake uncovered for 20-25 minutes, or until top is golden.
- Remove from oven and let sit for 15 minutes before serving.
Notes
Make ahead: This root vegetable gratin can be assembled a day ahead. Prepare the dish and instead of baking it, cover the casserole dish tightly with plastic wrap and store in the refrigerator. The next day, replace the plastic wrap with aluminum foil and bake before serving.
Nutrition
Serving: 1servingCalories: 303kcalCarbohydrates: 28gProtein: 8gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gCholesterol: 58mgSodium: 374mgFiber: 4gSugar: 6g
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