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Golden Root Vegetable Gratin with Sunchokes, Turnips, Celery Root, and Sweet Potatoes

Root Vegetable Gratin

A cheesy winter root vegetable gratin with fresh thyme is comfort food at its finest! 

Course Entree, Side Dish, Vegetable
Cuisine American, French
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 6 fingerling sweet potatoes or 1 large sweet potato
  • ½ lb celery root peeled and quartered
  • 1 large turnip quartered
  • 1 pint sunchokes rinsed and scrubbed
  • 1 bunch hakurei turnips leaves and root end removed
  • 1 pint heavy cream
  • 2 cups grated parmesan cheese divided
  • 2 ½ tsp kosher salt
  • 1 tsp black pepper divided
  • ⅓ cup crumbled blue cheese divided
  • 2 tsp thyme leaves divided

Instructions

  1. Preheat the oven to 400

  2. Begin by cleaning and slicing the vegetables.  The smaller vegetables should be cut slightly thicker than the larger vegetables.  You should have 6-8 cups of sliced vegetables in total

  3. Combine the vegetables with all of the cream, half of the parmesan, all of the kosher salt, and half of the black pepper in a large mixing bowl.  Coat all the vegetables with the seasoning

  4. Grease a medium au gratin dish (or an 8x8 baking dish).  Add a layer of vegetables, plus 1/4 cup parmesan cheese, plus 1/2 tsp fresh thyme 

  5. Add a second layer of vegetables plus half the blue cheese, plus 1/4 cup parmesan cheese, plus 1/2 tsp fresh thyme

  6. Add a third layer of vegetables plus 1/4 cup parmesan cheese, plus 1/2 tsp fresh thyme

  7. Add a 4th layer of vegetables and any remaining cream and cheese in the mixing blow plus the remaining blue cheese, parmesan cheese, and thyme. Finish with fresh cracked black pepper.  

  8. Cover with foil and bake 40 minutes or until the vegetables are almost fork tender

  9. Remove the foil and bake uncovered for 20-25 minutes or until the cheese is browned and the vegetables are fork tender