Cheesy Root Vegetable Gratin

Okay – we realize you are likely observing a million new Thanksgiving formulas you could attempt however we needed to impart another to you.

This is our Cheesy Root Vegetable Gratin. It is one of those dishes that isn't just delectable however very excessively lovely. So makes it truly ideal for thanksgiving. Truly the cutting of the vegetables is a brief period devouring however not in the event that you have a mandolin! This side dish is stuffed with cheddar and cream which makes everything taste better. Heated in the stove so the top gets fresh – this is an ideal side dish formula.

The way to gratins is having every one of the fixings—regardless of whether they're fundamental potatoes or the blended root vegetables beneath—cut a similar thickness so they cook at a similar rate. Make companions with a mandoline: It rapidly yields exact, even cuts.

This country– style gratin tops nutty– seasoned root vegetables. It makes a truly fulfilling fundamental dish on a crisp day. Serve in the preparing dish, straight from the broiler, with a verdant green vegetable or blended plate of mixed greens close by.

Cooked in the au gratin style, a French culinary method in which dishes are finished with crunchy, mushy outside layer, this vegetable-based dish is healthy, filling, tasty, and basic.

Also try our recipe Easy Minestrone Soup

A recipe for Cheesy Root Vegetable Gratin.

Ingredients:

1-2 long sweet potatoes (about 2 inches thick), peeled
4 large parsnips, ends trimmed and peeled
5 medium beets, peeled
2 1/4 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
4 ounces grated Parmesan, divided
1 tablespoon fresh minced thyme, divided, plus more for garnish
1 garlic clove, minced
2 ounces shredded gruyere
salt and pepper to taste

Directions:

Preheat oven to 400°F.
Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.
Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
Follow the sweet potato with a row of parsnips, followed by a row of beets.
Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.
Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
Remove from oven, uncover gratin and top with shredded gruyere.
Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
Finish with a sprinkle of fresh thyme leaves. Serve.