Rustic Root Vegetable Gratin

Rustic Root Vegetable Gratin (Serves 4–6)

🥕 Vegetables (flexible)

• 2 medium golden potatoes

• 1 medium sweet potato or butternut squash

• 1 medium red beet

• 1 small yellow beet (optional, but pretty!)

• 1 small onion or 2 shallots

Slice everything thin and evenly (⅛ inch / ~3 mm). A mandoline helps a lot.

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🧄 Creamy Herb Sauce

• 1½ cups heavy cream

• 2 cloves garlic, finely minced

• 1 tsp fresh thyme, chopped (or ½ tsp dried)

• ½ tsp rosemary, finely chopped

• ½ tsp salt

• ½ tsp black pepper

• Pinch of nutmeg (small but magic)

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🧀 Cheese Layer

• ¾ cup grated Gruyère or Comté

• ½ cup Parmesan, finely grated

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🌿 Topping

• 1 tbsp olive oil or melted butter

• 1 tbsp fresh parsley or thyme, chopped

• Optional: flaky salt

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🔪 Prep

1. Preheat oven to 375°F / 190°C

2. Butter or oil a shallow gratin dish or baking dish

3. Slice all vegetables thinly and evenly

   • Keep beets separate until layering (they bleed color)

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🥄 Make the Cream Sauce

1. In a small saucepan, gently heat cream, garlic, herbs, salt, pepper, and nutmeg

2. Warm until just steaming — do not boil

3. Remove from heat and let steep 5 minutes

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🧱 Assemble the Gratin

1. Pour a thin layer of cream sauce into the dish

2. Arrange vegetables in overlapping rows or circles, alternating colors

3. Sprinkle lightly with cheese between layers

4. Pour remaining cream evenly over the top

5. Finish with remaining cheese + drizzle of olive oil

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🔥 Bake

1. Cover with foil and bake 40 minutes

2. Remove foil and bake 25–30 more minutes, until:

   • Top is golden and bubbly

   • Knife slides in easily

3. Optional: Broil 2–3 minutes for extra browning

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🕰 Rest & Serve

• Let rest 10–15 minutes (important for setting)

• Finish with fresh herbs + flaky salt

• Serve warm

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✨ Pro Tips

• Want deeper flavor? Add a layer of caramelized onions

• Want crunch? Sprinkle breadcrumbs + Parmesan before final bake

• Dairy-free? Use full-fat coconut milk + nutritional yeast