Cheesy Root Vegetable Gratin

60 min

2 servings

A deliciously creamy blend of sweet potatoes, golden potatoes, and purple potatoes, layered with savory Gruyere, Parmesan, garlic, thyme, and rich heavy cream. The subtle sweetness of the roots pairs perfectly with the salty, melty cheese-comfort food at its finest!

Servings: 2

Ingredients

2 long sweet potatoes
2 golden potatoes
3 purple potatoes
500 ml (2 cups) heavy cream
150 g (1 ½ cups) shredded Gruyère cheese
30 g (⅓ cup) grated Parmesan cheese
1 tbsp fresh thyme (or 1 tsp dried thyme)
2 garlic cloves, minced
Salt, to taste
Optional: Feel free to swap in other root vegetables like turnips or rutabaga based on your preference!

Cooking Instructions

Preheat oven to 400°F (205°C). Grease a baking dish with butter.

Slice sweet potatoes, golden potatoes, and purple potatoes thinly with a mandoline.

Mix cream, Gruyère, garlic, thyme, and salt in a bowl.

Add sliced vegetables to the creamy mixture; toss to coat thoroughly.

Layer soaked vegetables in the dish; pour any remaining mixture on top.

Cover with parchment paper, then foil; bake for 40 minutes until tender.

Remove foil and parchment; bake uncovered for 10-15 minutes until golden.

Sprinkle with Parmesan before serving; cool slightly and enjoy!

Chef's Note

Enjoy!