Who says summer produce gets all the glory (and colour)? You can use any type of root vegetable in this simple and delicious gratin – we opted for a mix of colours with beets, purple-top turnip and celery root from Pine Farms Orchard, but parsnip, carrot or potato would all work beautifully, too. Whatever you choose, this stunning, bubbly dish is sure to be a hit.
1 TBSP softened butter
1 medium red beet, peeled and thinly sliced in rounds
1 golden beet, peeled and thinly sliced in rounds
1 medium celery root, peeled and thinly sliced in rounds
1 small turnip, peeled and thinly sliced in rounds
1/3 cup parmesan cheese
2 medium cloves garlic, minced
¼ cup grated gruyère or emmental cheese
1 tsp fresh thyme
½ cup heavy cream
Salt and pepper
- Preheat oven to 400 degrees Fahrenheit and grease a 3-quart square or round casserole dish. Set aside.
- Using a mandoline or super sharp knife, thinly slice the vegetables, separating each variety into a separate small bowl. We recommend slicing the beets last so that they are less likely to stain the paler-hued vegetables.
- Pour heavy cream over each of the bowls of vegetables to coat them.
- Divide the parmesan cheese and thyme between the bowls of sliced vegetables, leaving a pinch of thyme for garnish. Season each bowl generously with salt and black pepper and toss together until all vegetable slices are well coated.
- Pour remaining heavy cream into the greased baking dish and sprinkle with Parmesan and garlic.
- Grab a stack of vegetable slices and line them standing up on a bias. Place them up against the side of the casserole dish and continue adding slices in alternating colours, creating a spiral shape that ends in the middle of the dish.
- Season top of gratin with salt, black pepper and sprinkle of remaining Parmesan.
- Cover with aluminum foil and bake until vegetables are soft.
- Uncover gratin and top with shredded gruyère.
- Place gratin back into oven, uncovered, and continue to bake until vegetables are fork tender, cheese has melted and the top is lightly browned and bubbly.
- Serve with a sprinkle of reserved thyme.
This recipe was adapted from Cheesy Root Vegetable Gratin by SpoonForkBacon