Root Vegetable Gratin Recipe
Yukon Gold Potato, Sweet Potato, Celery Root, Rutabaga, Golden Beets, Toma Cheese
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Ingredients
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Root Vegetable Gratin Ingredients
Method
Root Vegetable Gratin Directions
- 1
Prepare the Vegetables
Preheat your oven to 375°F (190°C). Peel and thinly slice the Yukon Gold potatoes, sweet potatoes, celery root, rutabaga, and golden beets. Set aside.
- 2
Make the Cream Mixture
In a mixing bowl, combine the heavy cream, minced garlic, salt, black pepper, and thyme. Stir well to mix the ingredients.
- 3
Layer the Vegetables
In a greased baking dish, start layering the sliced root vegetables. Begin with a layer of Yukon Gold potatoes, followed by sweet potatoes, celery root, rutabaga, and golden beets. Repeat the layers until all vegetables are used.
- 4
Add Cream and Cheese
Pour the cream mixture evenly over the layered vegetables. Grate the Toma cheese and sprinkle it generously over the top.
- 5
Bake the Gratin
Drizzle the olive oil over the top of the dish. Cover it with aluminum foil and bake for 45 minutes. Then, uncover and bake for an additional 15 minutes or until the top is golden brown and the vegetables are tender.
- 6
Serve
Let the gratin cool for a few minutes before serving. Enjoy your delicious root vegetable gratin!
