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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.



READER'S COMMENT:
"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

11/22/2014
Anonymous
Has become a tradition for T-day

At our CSA a few years ago this recipe was talked about so I tried it. Huge success. Make it the day before to ease up on oven room and to let the favors enhance.

the nutty flavor of the cheese and the beauty of the veggies
Comments
01/16/2012
Anonymous
Not my favorite

I am a major appreciator of root vegetables. For this recipe I used parsnips, rutabagas, red beets, sweet potatoes and turnips. I really like Gruyere, one of the reasons I chose this recipe, but I think its flavor overwhelmed the vegetables. I made the cheese sauce a bit too thick so it made its own layer on top of the vegetables rather than mixing in, sort of like it's meant to do in pastitsio. I refrigerated the leftovers then peeled off the cheese and topping layer and reheated the vegetables on their own. Everyone liked it better that way. I think we just enjoy root vegetables too much on their own to appreciate them all tarted up.

Love the root vegetables
Comments
12/25/2010
Loved it!

I made this dish with beets, celeriac, turnips, rutabaga and carrot. I didn't have gruyere cheese so I used 1/2 romano and 1/2 Cabot garlic and herb cheddar. I was delicious! We all loved it and am making it again soon. Best to reheat in oven for left overs, not micro- came out great the next night as well. If you don't have a food processor to slice all the veggies it could be a bit time consuming though.

great way to cook root veggies!
Comments
10/03/2010

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!

Comments
01/11/2010
Anonymous

Terrible,terrible, don't bother. Not worth all the work.

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