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Gruyère-Crusted Root Vegetable Gratin
Eating your veggies this Thanksgiving will be easy and delicious thanks to this cheesy gratin dish.
YIELDS
4
TO
6
Ingredients
Gruyère Cheese Sauce
- 3 tablespoons unsalted butter
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups heavy cream
- 2 cups grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Kosher salt and cracked black pepper, to taste
Assembly
- 3 large white potatoes, thinly sliced
- 2 large sweet potatoes, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 2 parsnips, peeled and thinly sliced
- 1 medium beet, peeled and thinly sliced
- 1 turnip, peeled and thinly sliced
- 3 shallots, thinly sliced
- 2 tablespoons fresh thyme leaves
- Extra-virgin olive oil for greasing the baking dish
Directions
- Preheat the oven to 375°F, grease a large baking dish with olive oil and set aside.
Gruyère Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Add the shallots and minced garlic and sauté for about three to four minutes or until the shallots become translucent. Sprinkle the flour over the mixture and whisk for two to three minutes until it forms a roux and turns golden. Gradually pour in the milk and cream, whisking constantly. Continue cooking and whisking for five to seven minutes until the sauce thickens. Switch to a wooden spoon or silicone spatula and stir in the Gruyère and Parmesan cheeses, ground nutmeg, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat and set aside.
Assembly
- Arrange the root vegetables and shallots in layers in the prepared baking dish, alternating between different vegetable types and sprinkling with fresh thyme.
- Pour the Gruyère sauce evenly over the layered vegetables, ensuring they are well-coated. Cover the baking dish with foil and place it in the preheated oven. Bake for 45 to 50 minutes or until the vegetables are tender when pierced with a fork. Remove the foil and continue baking for 10 to 15 minutes or until the top is golden brown and bubbling. Once the gratin is done, please remove it from the oven and rest for a few minutes before serving. Enjoy!
