Root Vegetable Gratinée Recipe

Introduction

Root Vegetable Gratinée is a comforting, colorful dish that layers tender sliced root vegetables with savory herbs and melted cheese. This recipe blends sweet potatoes, carrots, parsnips, and a variety of potatoes, baked to golden perfection with Gruyere and Emmental cheeses. It’s perfect as a hearty side or a vegetarian main.

Ingredients

• Wesson Canola Oil – 1/4 cup, divided
• Shallots, thinly sliced – 2 large
• Garlic, minced – 1 clove
• Fresh parsley, chopped – 1/2 cup
• Fresh thyme leaves – 2 tsp
• Fresh rosemary, chopped – 2 tsp
• Sweet potato – 1 large
• Carrots – 2 large
• Parsnips – 2 large
• Yellow potato – 1 large
• Purple sweet or regular potato – 2 medium
• Gruyere or Jarlsberg cheese – 1 1/2 cups, shredded
• Salt and pepper – to taste
• Vegetable or chicken broth – 1/2 cup
• Whole milk – 1/2 cup
• Emmental cheese, shredded – 1 1/2 cups

Instructions

1. Step 1: In a skillet, heat 3 tablespoons of Wesson Canola Oil over medium heat. Sauté the shallots and garlic for about 2 minutes until fragrant.
2. Step 2: Add the chopped parsley, thyme, and rosemary to the skillet. Cook for another minute while stirring. Remove from heat and set aside.
3. Step 3: Peel the sweet potato and slice it thinly into rounds using a mandoline or a sharp knife. Repeat this process with carrots, parsnips, yellow potato, and purple sweet or regular potatoes. To prevent browning, place the sliced vegetables in a bowl of cold water.
4. Step 4: Preheat your oven to 375°F. Grease a large shallow baking dish with the remaining Wesson Canola Oil.
5. Step 5: Drain and dry the sliced vegetables if soaking. Begin by tossing the sweet potato slices gently with one-fifth of the herb mixture and some shredded Gruyere cheese. Season with salt and pepper.
6. Step 6: Arrange the tossed sweet potato slices in a row across the baking dish. Repeat this layering process with the remaining vegetables, alternating colors for a visually appealing dish.
7. Step 7: Combine the broth and milk in a measuring cup, then pour the mixture evenly over the arranged vegetables. Cover the dish with foil and bake for 45 to 50 minutes until the vegetables are tender.
8. Step 8: Remove the foil and sprinkle the shredded Emmental cheese over the top. Return to the oven and bake for another 15 minutes or until the cheese is melted and golden brown.
9. Step 9: Let the gratinée rest for a few minutes before serving to allow the flavors to settle.

Tips & Variations

• For uniform thickness and even cooking, use a mandoline to slice the vegetables.
• You can substitute the Gruyere and Emmental cheeses with Jarlsberg or other mild, melting cheeses.
• Try adding a pinch of nutmeg or smoked paprika to the herb mixture for added warmth and depth.
• For a vegan version, replace cheeses with plant-based alternatives and use vegetable broth and plant milk.

Storage

Store any leftover gratinée covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to help maintain its texture and melt the cheese nicely once again. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratinée ahead of time?

Yes, you can assemble the gratinée up to a day in advance. Keep it covered in the fridge and bake it when ready. You may need to add a few extra minutes to the baking time if baking straight from cold.

What can I serve with Root Vegetable Gratinée?

This dish pairs beautifully with roasted meats, grilled chicken, or a fresh green salad for a lighter option. It also makes a satisfying vegetarian main when paired with crusty bread.

Root Vegetable Gratinée Recipe

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★★★★★

4.7 from 125 reviews

Root Vegetable Gratinée is a colorful, hearty baked dish featuring thinly sliced sweet potatoes, carrots, parsnips, and potatoes layered with aromatic herbs and melted Gruyere and Emmental cheese. This comforting gratin combines savory flavors and creamy textures, perfect as a side dish or vegetarian main course.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Gratinée Herb Mixture

• 3 tbsp Wesson Canola Oil, divided
• 2 large shallots, thinly sliced
• 1 clove garlic, minced
• 1/2 cup fresh parsley, chopped
• 2 tsp fresh thyme leaves
• 2 tsp fresh rosemary, chopped

Vegetables

• 1 large sweet potato, peeled and thinly sliced
• 2 large carrots, peeled and thinly sliced
• 2 large parsnips, peeled and thinly sliced
• 1 large yellow potato, peeled and thinly sliced
• 2 medium purple sweet or regular potatoes, peeled and thinly sliced

Cheese & Liquids

• 1 1/2 cups shredded Gruyere or Jarlsberg cheese
• 1/2 cup vegetable or chicken broth
• 1/2 cup whole milk
• 1 1/2 cups shredded Emmental cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare Herb Mixture: In a skillet, heat 3 tablespoons of Wesson Canola Oil over medium heat. Add the thinly sliced shallots and minced garlic and sauté for 2 minutes until fragrant and softened. Stir in the chopped parsley, fresh thyme leaves, and rosemary, cooking for an additional minute. Remove from heat and set aside.
2. Slice Vegetables: Peel the sweet potato, carrots, parsnips, yellow potato, and purple sweet or regular potatoes. Using a mandolin slicer or sharp knife, cut all vegetables into thin, uniform rounds to ensure even cooking. To prevent browning, place the sliced vegetables in a bowl of cold water until ready to assemble.
3. Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a large, shallow oval or rectangular baking dish with the remaining 1 tablespoon of Wesson Canola Oil. Drain and thoroughly dry the sliced vegetables from the cold water bath.
4. Assemble Gratinée: Starting with the sweet potatoes, gently toss the slices with one-fifth of the herb mixture and one-fifth of the shredded Gruyere cheese. Season with salt and pepper to taste. Arrange the slices evenly across the bottom of the baking dish. Repeat this layering process with each vegetable variety, alternating colors for an attractive presentation, ensuring each layer is lightly coated with herbs and Gruyere cheese.
5. Add Liquid and Bake Covered: In a measuring cup, combine the vegetable or chicken broth with the whole milk. Pour this mixture evenly over the arranged vegetables in the baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 45 to 50 minutes, or until the vegetables are tender when pierced with a fork.
6. Top with Emmental and Finish Baking: Carefully remove the foil and sprinkle the shredded Emmental cheese evenly over the top of the gratinée. Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the cheese is melted, bubbling, and golden brown on top.
7. Serve: Let the gratinée rest for 5 minutes after baking before serving. This allows the layers to set slightly for easier portioning. Enjoy warm as a side dish or vegetarian entrée.

Notes

• Using a mandolin slicer ensures uniform thickness for even cooking.
• Soaking sliced vegetables in cold water prevents discoloration and removes excess starch.
• Alternating colors of root vegetables adds visual appeal to the gratinée.
• You can substitute vegetable broth to keep this recipe vegetarian, or use chicken broth for added flavor.
• Gruyere and Emmental can be substituted with other melting cheeses like Jarlsberg or Swiss cheese.
• Covering with foil while baking prevents the top from drying out before vegetables cook through.
• The dish can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.

Keywords: root vegetable gratin, gratinee recipe, baked vegetable casserole, vegetarian side dish, cheesy gratin, holiday side dish