Best 2 Sweet Potato And Root Vegetable Gratin Recipes

**Sweet Potato and Root Vegetable Gratin: A Medley of Earthy Flavors and Creamy Comfort**

Indulge in the symphony of flavors and textures that is sweet potato and root vegetable gratin. This delectable dish showcases a harmonious blend of sweet potatoes, parsnips, carrots, and turnips, enveloped in a velvety blanket of creamy sauce and a golden-brown crust. Each bite promises a delightful interplay of earthy sweetness, nutty undertones, and a touch of peppery spice. Whether served as a comforting main course or an elegant side, this gratin is sure to impress with its rustic charm and culinary finesse. Explore our collection of recipes to find the perfect gratin variation that suits your taste buds and dietary preferences. From classic gratins brimming with cheesy goodness to vegan and gluten-free options that cater to special dietary needs, our recipes offer a delightful journey into the world of gratin artistry.

Let's cook with our recipes!

ROOT VEGETABLE GRATIN

Root Vegetable Gratin image

Provided by Ina Garten

Categories side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/2 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyere cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

EASY ROOT VEGETABLE GRATIN

Easy Root Vegetable Gratin image

This is a great fall recipe.

Provided by Dave

Categories Side Dish Vegetables Sweet Potatoes

Time 1h40m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup chicken broth
2 tablespoons butter
1 ½ pounds baking potatoes, peeled and thinly sliced
1 ½ pounds sweet potatoes, peeled and thinly sliced
1 pound celery root, peeled and cut into thin slices
1 pound parsnips, peeled and thinly sliced
1 ¼ teaspoons salt
½ teaspoon ground black pepper
⅔ cup heavy whipping cream, warmed
6 ounces shredded Gruyere cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 32.1 g, Cholesterol 39 mg, Fat 11.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7 g, Sodium 424.8 mg, Sugar 5.3 g

Tips for Making a Perfect Sweet Potato and Root Vegetable Gratin

Use a variety of root vegetables to add flavor and texture to your gratin. Good options include carrots, parsnips, turnips, and rutabagas.
Slice the vegetables thinly so that they cook evenly.
Use a good quality cheese that will melt well. Gruyère, cheddar, and Parmesan are all good choices.
Season the gratin well with salt, pepper, and herbs.
Bake the gratin until the vegetables are tender and the cheese is melted and bubbly.
Let the gratin cool slightly before serving so that it has time to set.

Conclusion

Sweet potato and root vegetable gratin is a simple but delicious side dish that is perfect for any occasion. It is a great way to use up leftover vegetables and it is also a healthy and nutritious meal. So next time you are looking for a side dish that is both delicious and healthy, give sweet potato and root vegetable gratin a try. You won't be disappointed!