Three Cheese Root Vegetable Gratin

Thanksgiving week is upon us! I can’t contain my excitement!! My husband, Joshua, just returned home after almost 5 months of traveling to potential residency programs. Finally having him back means I have to start cooking for him again… but I could not be happier about it!!! Life is moving, fast. The older I get, the more real that becomes. Am I right? One day at a time, always. I am doing my best to slow down and enjoy each thing life throws at me. Big and small. Good and bad. All things work together for our good.

My wonderful friends at Sur la Table asked me to shoot a gratin recipe this month. I’ve always wanted to make one of these. All those crispy, cheesy layers. I’ve been itching to use my mandolin and this beautiful Staub pan. We made it happen! This gratin has everything going for it: three root veggies, three cheeses, all together perfect. Boring mashed potatoes, step aside.

Serves 6-8

  • 2½ cups whole milk
  • 1 ½ cups heavy cream
  • 2 teaspoons Kosher salt
  • 2 teaspoons fresh thyme, minced
  • 1 clove garlic, grated or finely chopped
  • 1/8 teaspoon freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
  • 1 pound sweet potatoes, peeled and sliced ¼ inch thick
  • 1 pound large parsnips, peeled and sliced ¼ inch thick
  • ½ teaspoons unsalted butter, softened
  • ½ cup shredded Gruyère cheese
  • ½ cup shredded white Cheddar cheese
  • ½ cup grated Parmigiano-Reggiano cheese
  1. Preheat the oven to 400°F. Rub the butter over the bottom and sides of a 2-quart gratin dish.
  2. In a large heavy pan, combine the milk, cream, salt, thyme, garlic and pepper. Place over medium heat and stir for 3 minutes, or until small bubbles appear around the edges of the pan. Add the Yukon Gold potatoes, sweet potatoes and parsnips. Stir to coat and simmer gently, uncovered, for 10 to 12 minutes, until the potatoes are partially cooked. Remove from the heat.
  3. Use a slotted spoon to transfer half the vegetables to the gratin dish. Sprinkle with half each of the Gruyère, cheddar, and Parmigiano-Reggiano cheeses. Add the remaining vegetables. Use two forks to arrange the top layer of potatoes in a slightly overlapping design, evenly distributing the different-colored potatoes. Ladle the hot cream mixture over the vegetables and sprinkle with all of the remaining cheeses.
  4. Bake for 35 minutes, or until the potatoes are tender when pierced with a skewer or the tip of a knife and the gratin is bubbling and golden. Let the gratin rest for 10 minutes before serving.

Recipe by Sur La Table & Andrews McMeel Publishing.

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