Root Vegetable Herb Gratinée
A golden, creamy, oven-baked celebration of earthy vegetables and fragrant herbs
Description
Root Vegetable Herb Gratinée is a rich, comforting baked dish made with thinly sliced potatoes, carrots, parsnips, and sweet potatoes, layered in a garlic-infused cream sauce, seasoned generously with fresh herbs, and finished with a golden cheesy crust. It’s perfect as a holiday side dish, a vegetarian main, or a cozy family dinner accompaniment. Creamy inside, crispy on top—this dish is pure oven-baked luxury.
Time Breakdown
Task Time
Preparation 20 minutes
Cooking 50–60 minutes
Resting 10 minutes
Total Time ~1 hour 30 minutes
Ingredients (Serves 4–6)
Vegetables
2 medium potatoes, thinly sliced
2 medium carrots, thinly sliced
1 large parsnip (or turnip), thinly sliced
1 small sweet potato, thinly sliced
1 small onion, thinly sliced
Cream Sauce
1½ cups fresh cream (or half-and-half)
1 cup milk
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional but recommended)
Herbs & Topping
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp fresh rosemary, chopped
1 tbsp parsley, chopped
1 cup grated cheese (cheddar, mozzarella, or parmesan blend)
2 tbsp breadcrumbs (optional for extra crunch)
Step-by-Step Method
Step 1: Prepare Vegetables
Wash and thinly slice all vegetables evenly (use a mandoline for best results).
Set aside in a large mixing bowl.
Step 2: Make the Cream Sauce
In a saucepan over low heat, combine:
Cream
Milk
Garlic
Salt, pepper & nutmeg
Heat gently until warm (do not boil).
Stir in thyme & rosemary.
Step 3: Assemble the Gratin
Preheat oven to 180°C (350°F).
Grease a baking dish with butter.
Layer vegetables alternately (potato → carrot → parsnip → sweet potato → onion).
Pour cream sauce evenly over the vegetables.
Press gently to submerge vegetables.
Step 4: Add Topping
Sprinkle with grated cheese.
Add parsley, breadcrumbs (optional), and butter cubes on top.
Step 5: Bake
Cover with foil and bake for 40 minutes.
Remove foil and bake uncovered for another 15–20 minutes, until golden and bubbly.
Step 6: Rest & Serve
Let rest 10 minutes before slicing for perfect layers.
Serve hot.
Serving Suggestions
Pair with roast chicken, grilled beef, or herb-baked fish
Serve as a vegetarian main with green salad
Perfect for Eid dinners, winter feasts, and Sunday meals
Nutrition (Approx. per serving)
Calories: ~320
Protein: 9g
Carbs: 28g
Fat: 20g
Fiber: 4g
Frequently Asked Questions (Q&A)
Q1: Can I make this dish ahead of time?
Yes! Assemble it fully, cover, refrigerate up to 24 hours, and bake when needed.
Q2: Can I make it without cream?
Yes! Use:
Full milk + 1 tbsp flour
Or plant cream + oat milk for vegan version
Q3: What cheeses work best?
Great options include:
Cheddar
Mozzarella
Parmesan
Gruyère
Q4: Can I freeze Root Vegetable Gratinée?
Yes! Freeze after baking, tightly wrapped. Reheat in the oven at 170°C until hot.
Q5: How do I make it spicy?
Add:
½ tsp red chili flakes
¼ tsp cayenne pepper to sauce
Q6: Can I add protein?
Absolutely! Add:
Shredded chicken
Sautéed mushrooms for vegetarian boost
Final Tip
For maximum crisp top, switch to broil mode (grill) for the last 2–3 minutes—watch closely!