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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin layers Yukon Gold potatoes, parsnips, and carrots in a thyme-scented cream sauce beneath grated Gruyère. It bakes until tender, golden, and bubbling, making a hearty side dish for a holiday table.
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Prep Time 25 minutes
Cook Time 1 hour 27 minutes
Resting 15 minutes
Total Time 2 hours 7 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 655
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic finely chopped
  • 1 tsp dried thyme
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 lb Yukon Gold potatoes peeled
  • 1 lb parsnips peeled
  • 1 lb carrots peeled
  • 8 oz Gruyère cheese grated

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 375°F and grease a 9x13-inch baking dish with the butter.
  2. Warm the heavy cream, milk, garlic, thyme, salt, and pepper in a saucepan over medium heat until steaming, about 3 to 5 minutes; do not let it boil.
  3. Slice the potatoes, parsnips, and carrots into 1/8-inch-thick rounds.
  4. Arrange the vegetables in overlapping layers in the prepared dish, mixing them as you go.
  5. Pour the warm cream mixture evenly over the vegetables and sprinkle the Gruyère over the top.
  6. Cover the dish tightly with foil and bake for 55 to 65 minutes, until a knife slides easily into the center.
  7. Uncover and bake for 20 to 25 minutes more, until golden and bubbling.
  8. Let the gratin rest for 15 minutes before serving.

Notes

For even cooking, slice the vegetables uniformly to 1/8 inch thick. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream sauce may separate. For a lower-lactose version, use lactose-free cream and milk and a suitable aged cheese.