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Root Vegetable Gratin

Servings 6

Ingredients
 

  • 6 1/2 cups of your favorite root vegetables parsnips, golden beets, turnips, carrots, Yukon gold potatoes
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup whole milk
  • 1/2 cup cream
  • 1 1/2 cups gruyere
  • 1/8 cup Parmesan cheese
  • 1/4 cup panko bread crumbs
  • 2 teaspoons dried sage
  • Fresh thyme optional

Instructions

  • Preheat oven to 400 degrees.
  • Peel your vegetables and take off any tops (like the carrots, beets, parsnips or turnips). Slice the vegetables into thin slices.
  • In a sauce pan melt 2 Tbsp. butter over low/medium heat. Add the flour and whisk until it is lightly brown, about 2 minutes. Slowly whisk in milk and cream. Cook until it thickens, about 4-6 minutes. Stir in gruyere cheese until smooth.
  • Coat a greased baking dish with a thin layer of the sauce. Then add a layer of vegetables (use a combination). Repeat with a layer of sauce then vegetables until you have used all of the vegetables and sauce.
  • Combine the panko, Parmesan, and sage in a little bowl. Sprinkle the mixture over the vegetables.
  • Cover with foil and bake for 50 minutes. Remove foil and bake for 8-10 more minutes until golden brown. Let stand for 5 minutes before serving. Garnish with fresh thyme.

Notes

I didn't put exact measurements next to the vegetables so you could pick and choose which ones you want to use. I suggest using at least carrots and/or beets to add a little sweetness and potatoes for sure!

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