Rainbow Root Vegetable Gratin Recipe

Name: Rainbow Root Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large parsnip; 2 medium turnips (ruby-skinned are lovely); 1 large peruvian purple potato; 2 medium red potatoes; 2 medium yukon gold potatoes; 1 medium sweet potato; 3 large garlic cloves, minced; 3/4 cup shredded gruyere cheese; 1/4 cup butter; 1 - 1 1/2 cup whole milk; sea salt; fresh ground black pepper; 4 ounces fresh goat cheese (optional); chopped Italian parsley (optional)

Servings: persons

1 large parsnip
2 medium turnips (ruby-skinned are lovely)
1 large peruvian purple potato
2 medium red potatoes
2 medium yukon gold potatoes
1 medium sweet potato
3 large garlic cloves, minced
3/4 cup shredded gruyere cheese
1/4 cup butter
1 - 1 1/2 cup whole milk
sea salt
fresh ground black pepper
4 ounces fresh goat cheese (optional)
chopped Italian parsley (optional)

1
["Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8"" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole."]

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large parsnip, 2 medium turnips (ruby-skinned are lovely), 1 large peruvian purple potato, 2 medium red potatoes, and more.

Yes, Rainbow Root Vegetable Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rainbow Root Vegetable Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions