Real Recipes From Real Home Cooks ®

root vegetable gratin

(2 ratings)
Blue Ribbon Recipe by
Joyce Thompson
Westland, MI

This is such a great side dish. I didn't think I would like it at first but I made it anyway. Now it is one of the family's favorites.

Blue Ribbon Recipe

A combination of fall root vegetables is what makes this gratin recipe special. It has a medley of creamy red potatoes, sweet butternut squash, and savory parsnips. Leeks add a mild onion flavor to the side dish. The creamy sauce has thyme and nutmeg. It holds the gratin together but adds another layer of flavor. Parmesan cheese sprinkled on top finishes off the medley nicely. It's a unique fall side dish that would be delicious on a holiday table too.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For root vegetable gratin

  • 3 Tbsp
    unsalted butter, softened
  • 1 sm
    butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
  • 1 lb
    red potato, peeled and thinly sliced (about 3 cups)
  • 1 lb
    parsnips, peeled, thinly sliced (about 1 cup)
  • 1 bunch
    leek, washed well, white part only, thinly sliced (about 1 cup)
  • 1 3/4 c
    vegetable broth
  • 1/2 c
    heavy cream
  • 1 tsp
    minced fresh thyme leaves
  • 1/2 tsp
    ground nutmeg
  • 1/3 c
    grated Parmesan cheese

How To Make root vegetable gratin

  • Buttering a baking dish.
    Heat the oven to 400 degrees F. Spread the butter in a 13 x 9 x 2-inch baking dish.
  • Squash, potatoes, celery root, and leeks added to the baking dish.
    Add the squash, potatoes, celery root, and leeks to the prepared dish.
  • Heating broth, cream, thyme, and nutmeg.
    Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
  • Pouring cream over the root vegetables.
    Pour the broth mixture over the vegetables.
  • Veggies coated in the cream.
    Toss to coat.
  • Root vegetables baking in the oven.
    Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more or until golden brown and the vegetables are tender.
  • Pan covered in aluminum foil.
    If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.
  • Sprinkling Parmesan cheese over the gratin.
    Sprinkle with the cheese. Let stand for 10 minutes.