This Jamie Oliver-inspired root vegetable gratin is a rich and comforting baked dish layered with thinly sliced potatoes, sweet potatoes, carrots, and parsnips in a creamy garlic sauce. Finished with bubbling golden cheese and fresh herbs, this hearty gratin makes the perfect family dinner, holiday side dish, or cozy weekend comfort food.
Total Time:1 hr 20 minutes
Yield:6 servings
Ingredients
2 medium potatoes, thinly sliced
1 large sweet potato, thinly sliced
2 carrots, thinly sliced
2 parsnips, thinly sliced
2 garlic cloves, minced
1½ cups heavy cream
1 cup grated Gruyère cheese
½ cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
Salt, to taste
Black pepper, to taste
Butter for greasing the dish
Instructions
Preheat the oven to 180°C (350°F). Grease a baking dish with butter.
Wash, peel, and thinly slice all root vegetables evenly.
In a saucepan, gently heat the cream with garlic, thyme, rosemary, salt, and black pepper.
Layer the vegetables in the baking dish, slightly overlapping each slice.
Pour some cream mixture over each layer and sprinkle lightly with cheese.
Repeat the layers until all vegetables are used.
Finish with the remaining cheese on top.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for another 20 minutes until golden and bubbling.
Let the gratin rest for 10 minutes before serving.
Notes
Use a mandoline slicer for evenly thin vegetable slices.
Gruyere cheese gives the best nutty flavor, but cheddar also works well.
For extra crispiness, broil the top for 2–3 minutes before serving.
The gratin can be assembled ahead of time and refrigerated before baking.
