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Four-Cheese Root Vegetable Gratin

This comforting Four-Cheese Root Vegetable Gratin is a delightful blend of rich cheeses and sweet root vegetables, perfect for family meals and holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Gratin
  • 2 cups diced potatoes (Yukon Gold or Russet work well) Always opt for fresh vegetables for the best flavors; frozen can be used in a pinch.
  • 1 cup diced carrots
  • 1 cup diced parsnips
  • 1 cup diced sweet potatoes
  • 1 cup heavy cream Can be substituted with low-fat milk or a dairy alternative.
  • 1 cup whole milk Can be substituted with low-fat milk or a dairy alternative.
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
For the Cheese Topping
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking dish with butter for a golden crust.
  2. In a large pot, bring salted water to a boil. Add the diced potatoes, carrots, parsnips, and sweet potatoes. Boil for about 10 minutes or until the vegetables are just tender but not fully cooked. Drain and set aside.
Mixing Ingredients
  1. In a separate bowl, whisk together the heavy cream, milk, garlic powder, salt, and pepper. Pour this mixture over the cooked vegetables and stir gently to combine.
Layering and Baking
  1. Layer half of the vegetable mixture in the greased baking dish. Sprinkle half of the Gruyère and cheddar cheese evenly on top.
  2. Add the remaining vegetable mixture on top, followed by the rest of the cheeses, including blue cheese and Parmesan.
  3. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  4. After 25 minutes, remove the foil and let it bake for an additional 15-20 minutes, until the top is bubbly and golden brown, and the edges are slightly crispy.
  5. Once baked, remove the gratin from the oven and let it sit for a few minutes before serving. Garnish with fresh thyme leaves, if desired.

Notes

This dish can be prepared a day in advance. Just assemble, cover tightly, and refrigerate. Add about 5-10 minutes to the cooking time when ready to bake. For a vegan adaptation, substitute dairy cheese with a vegan cheese blend and use coconut milk instead of cream.