Description
A simple baked vegetable gratin suitable for a holiday meal.
Ingredients
Scale
- 1 lb mixed root vegetables (carrots, parsnips, potatoes), thinly sliced
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded Gruyère cheese
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease an 8×8 inch baking dish with some of the melted butter.
- In a medium bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
- Arrange the sliced vegetables in the baking dish, overlapping them slightly.
- Pour the cream mixture evenly over the vegetables.
- Sprinkle the shredded Gruyère cheese over the top layer of vegetables.
- Drizzle the remaining melted butter over the cheese.
- Bake for 45 to 55 minutes, or until the vegetables are tender when pierced with a fork and the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving.
Notes
- You can substitute Gruyère cheese with Swiss or Emmental cheese.
- For a richer flavor, use only heavy cream instead of mixing with milk.
- Slice the vegetables thinly and uniformly for even cooking.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 350
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 10
- Cholesterol: 90
Keywords: Thanksgiving, vegetable gratin, root vegetables, cheesy bake, holiday side dish