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Delightful Cheesy Root Vegetable Gratin for All Seasons

Cheesy Root Vegetable Gratin made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups potatoes thinly sliced
  • 1 cup carrots thinly sliced
  • 1 cup parsnips thinly sliced
  • 2 cups shredded cheese Gruyère or Cheddar
  • 2 cups heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/4 cup breadcrumbs optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the root vegetables by washing, peeling, and thinly slicing them.
  3. In a large bowl, combine the sliced potatoes, carrots, and parsnips with garlic powder, salt, black pepper, and thyme.
  4. Layer half of the seasoned root vegetables in a greased baking dish.
  5. Pour half of the heavy cream over the first layer of vegetables and sprinkle with half of the cheese.
  6. Repeat with the remaining root vegetables, cream, and cheese.
  7. If using, sprinkle breadcrumbs over the top layer of cheese.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 15-20 minutes, or until golden and bubbly.
  10. Let the gratin rest for 10 minutes before serving.