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jhessica

Cheesy Roasted Root Vegetable Gratin: A Must-Try Delight!

A delicious and creamy gratin made with a mix of root vegetables, topped with cheese and baked to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
  2. In a large bowl, combine the sliced potatoes, carrots, parsnips, and onion. Season with salt, pepper, garlic powder, and thyme. Toss to coat evenly.
  3. Layer half of the vegetable mixture in the prepared baking dish. Sprinkle half of the cheddar cheese over the vegetables.
  4. Pour half of the heavy cream over the cheese layer. Repeat with the remaining vegetables, cheddar cheese, and heavy cream.
  5. Top the final layer with grated Parmesan cheese.
  6. 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.
  7. Let the gratin cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 10gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 500mgFiber: 2gSugar: 4g

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.

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