Loading...Cheesy Root Vegetable Gratin
This delicious gratin is baked in a rich local cream sauce and finished with melty Ontario cheese for a golden, bubbling side dish that’s made to impress.
Ingredients
Instructions
- StepPreheat oven to 400˚F. Grease a cast iron skillet or baking dish with butter and set aside.
- StepSlice sweet potato, parsnips and beets into very thin rounds using a mandoline and transfer each vegetable to its own bowl.
- StepIn a bowl, stir together the heavy cream, garlic, thyme, salt, and pepper. Pour ¼ cup of the cream mixture into the bottom of the prepared skillet or baking dish.
- StepArrange the sliced vegetables in the skillet in curved rows or sections, grouping each vegetable together or alternating colours as desired. Pour the remaining cream mixture evenly over the vegetables.
- StepCover with foil and bake for 35–40 minutes, or until the vegetables are beginning to soften.
- StepRemove the foil and sprinkle with aged cheddar and mozzarella. Bake uncovered for another 20–25 minutes, or until the vegetables are tender, the cream is bubbling, and the cheese is melted and golden.
- StepLet stand for 10 minutes before serving. Garnish with additional fresh thyme, if desired.
