Best Easy Root Vegetable Gratin Recipe

It doesn't take much to make root veggies taste amazing, when they're in season. Take this event-worthy side dish. Coat a variety of evenly sliced roots in plenty of cream, butter, and cheese, then let it cook through until everything becomes tender, and you've got a side dish so good it may upstage the main course. 

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Yields: 8 serving(s)

Prep Time: 30 mins

Total Time: 1 hr 15 mins

Ingredients

• 2 tbsp.

  unsalted butter, at room temperature

• 1 1/4 c.

  heavy cream, divided

• 3

  large parsnips (about 1 pound), peeled and thinly sliced diagonally

• 2

  medium sweet potatoes (about 1 pound), peeled and thinly sliced

• 2

  large carrots (about 1/2 pound), peeled and thinly sliced diagonally

• 2

  large beets (about 3/4 pound), peeled and thinly sliced

• Kosher salt and freshly ground black pepper

• 1 1/2 oz.

  Parmesan, grated (about 1/2 cup)

• 2

  cloves garlic, pressed

Directions

• Step 1Preheat oven to 400°F. Butter a 3-quart baking dish. Pour 1/4 cup cream in dish. 
• Step 2Layer parsnips, sweet potatoes, carrots, and beets in prepared dish. Season with salt and pepper. Top with cheese. Stir together garlic and remaining 1 cup cream in a bowl; pour over vegetables. Cover dish with aluminum foil. 
• Step 3Bake for 30 minutes. Uncover, and bake until vegetables are tender and golden brown, 14 to 17 minutes. Let stand 10 minutes before serving.

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