Root Vegetable Gratin

November/December 2008

Your rating: None Average: 3.4 (68 votes)

The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Any combination of roots works in this recipe, but if you use red beets, they will streak the gratin with bright color. A delightful side dish for any roasted meat.

"This took a lot of prep time, with peeling and cutting (esp. removing core of parsnips!)- but it was well worth it. Everyone at the family Thanksgiving loved it- even my husband, who doesn't care for turnip, beets or thyme! "
Root Vegetable Gratin

7 Reviews for Root Vegetable Gratin


My husband and I think this dish is fantastic! Crunchy, rich crust with the delicious and colorful vegetables, it works great!


I really liked this as did my husband. We did use beets but cooked on the side before adding so that everything didn't turn pink. Gruyere cheese is key, don't sub with something else. Great the first night but doesn't hold up very well as a leftover.


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