Learn how to make vegetable au gratin using root vegetables in under an hour! These roasted vegetables with cheese sauce are a perfect holiday side dish.
Course Main or side dish
Cuisine American
Keyword au gratin vegetables, vegetable au gratin, vegetables au gratin, veggies au gratin
8ouncesParmesan cheesegrated and divided into 3 portions
2¼cupsheavy creamdivided into 3 portions
1Tablespoonfresh thymeminced and divided into 3 portions, with extra for garnish
salt and pepper to taste
Instructions
Preheat your oven to 400℉. Peel parsnips, sweet potatoes, and beets using a vegetable peeler or sharp knife, and then cut them into slices with a knife or mandoline. Place each vegetable in a separate bowl.
3 Parsnips, 2 Sweet potatoes, 3 Beets
Add ⅓ of your heavy cream and ⅓ of your Parmesan cheese to each bowl, sprinkle with a tablespoon thyme, salt, and pepper to taste. Toss the vegetables to evenly coat them with the cream, cheese, and seasoning.
8 ounces Parmesan cheese, 2¼ cups heavy cream, 1 Tablespoon fresh thyme, salt and pepper to taste
Arrange the coated sliced vegetables in a cast iron skillet or baking dish in a way that pleases you, considering their colors. Pour the remaining heavy cream mixture from the parsnips and sweet potato bowls over the veggies. Do not use the mixture from the beets bowl, it will be too pink.
Cover with aluminum foil and bake for 40 to 45 minutes. When the time is up, remove from the oven and sprinkle with the remaining Parmesan cheese and Gruyère on top. Place it under the oven broiler for about 3 minutes to create a crispy, golden crust on top.
4 ounces Gruyere cheese
Garnish with fresh thyme, and enjoy!
Notes
Fresh vegetables: Make sure to pick out fresh vegetables for the best flavor!
Slicing veggies: Using a mandoline will make slicing the vegetables even easier than with a knife.
Switch up the cheese: Choose a combination of cheeses for extra flavor. Mozzarella or cheddar cheese are always popular options!