Description
A delicious and creamy gratin made with a mix of root vegetables, topped with cheese and baked to perfection.
Ingredients
Scale
- 2 cups potatoes, peeled and thinly sliced
- 2 cups carrots, peeled and thinly sliced
- 2 cups parsnips, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the sliced potatoes, carrots, parsnips, and onion. Season with salt, pepper, garlic powder, and thyme. Toss to coat evenly.
- Layer half of the vegetable mixture in the prepared baking dish. Sprinkle half of the cheddar cheese over the vegetables.
- Pour half of the heavy cream over the cheese layer. Repeat with the remaining vegetables, cheddar cheese, and heavy cream.
- Top the final layer with grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden brown.
- Let the gratin cool for 5-10 minutes before serving.
Notes
- For a healthier option, substitute half of the heavy cream with low-fat milk or a plant-based milk alternative.
- Add cooked bacon or ham for extra flavor and protein.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg