Best 7 Root Vegetable Au Gratin Recipes

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Root vegetables are a hearty and flavorful group of vegetables that are perfect for a warming au gratin dish. Au gratin is a French cooking technique that involves layering vegetables or other ingredients with a creamy sauce and then baking them until golden brown and bubbly. Root vegetable au gratin is a great side dish for a holiday meal or a cozy weeknight dinner, and it can be made with a variety of different root vegetables, such as potatoes, carrots, parsnips, turnips, and rutabagas.

Let's cook with our recipes!

ROOT-VEGETABLE GRATIN



Root-Vegetable Gratin image

This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

Nonstick cooking spray
Coarse salt and freshly ground pepper
3 cups grated Parmesan cheese
1 1/4 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds yellow beets, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
2 cups heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Spray a shallow 9-by-13-inch baking dish with nonstick cooking spray. Sprinkle bottom of dish with salt and pepper. Set aside 1 cup cheese. Place a layer of sweet potatoes, in an overlapping fashion, on bottom of baking dish; sprinkle with some of the remaining 2 cups cheese. Top with a layer of yellow beets, overlapping in the same fashion; sprinkle with more of the remaining cheese. Repeat process making a layer of parsnips, followed by celery root, and Yukon gold potatoes, topping each layer evenly with some of the remaining cheese.
  • Gently pour cream over vegetables. Cover baking dish with parchment paper-lined aluminum foil; place baking dish on a rimmed baking sheet. Transfer to oven and bake until a knife is easily inserted into gratin. Uncover and sprinkle reserved cheese over top; increase oven temperature to 425 degrees. Return baking dish to oven and continue baking until cheese is browned and bubbly, about 15 minutes more.
  • Remove baking dish from oven and let gratin stand 30 minutes before serving.

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

When I travel, I bring a stack of food magazines to read for inspiration. On a particular cross-country flight, I was prepping for a new season of my TV show and saw a recipe for a parsnip gratin. I thought, "Well, parsnips are root vegetables. I love root vegetables in general. What if I just do a bunch of root vegetables all together in a gratin?" A few days later, I was basking in the creamy, cheesy glory of my latest creation. You'll do the same. You can slice your root vegetables with a knife, but I recommend using my favorite kitchen utensil, the mandoline, and then taking care to spread the thin slices evenly. This dish transforms a quartet of ordinary roasted root vegetables that might not otherwise cohabit the same baking dish into old-fashioned, crowd-pleasing comfort food. Later, you can ask, "When was the last time anyone asked for more parsnips?"

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h5m

Yield 12 servings

Number Of Ingredients 8

2 large russet potatoes (about 1 1/2 pounds), peeled
1 large golden beet (about 1 pound), peeled
1 large fennel bulb (about 12 ounces), trimmed
2 large parsnips (about 10 ounces), peeled
2 teaspoons kosher salt
1 1/2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
Freshly ground black pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
  • 2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
  • 3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.

ROOT VEGETABLE AU GRATIN



Root Vegetable au Gratin image

I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce. This casserole is a favorite at our holiday buffets.-Lizela Sabiranju, Lynnwood, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 medium Yukon Gold potatoes, peeled and thinly sliced
1 medium rutabaga, peeled, halved and thinly sliced
1 medium turnip, peeled and thinly sliced
1 medium parsnip, peeled and thinly sliced
2 cups heavy whipping cream
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/2 cup shredded Gruyere or Swiss cheese

Steps:

  • Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish., In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Bring to a gentle boil. Remove from the heat; pour over vegetables. Sprinkle with cheese., Cover and bake at 375° for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender.

Nutrition Facts :

RAINBOW ROOT VEGETABLE GRATIN



Rainbow Root Vegetable Gratin image

This colorful dish is not only packed with nutrition, it's a feast for the eye, and incredibly delicious to boot. Feel free to substitute any root vegetables you prefer. This is an enhanced version of the first meal I ever prepared for my boyfriend 14 years ago, and he still thinks longingly about it! I use all organic ingredients in this. It would make a great side dish to roasted chicken, or a one-dish vegetarian meal on its own.

Provided by Artichoke gal

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

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)

Steps:

  • 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.

Nutrition Facts : Calories 317.6, Fat 13.6, SaturatedFat 8.2, Cholesterol 39.2, Sodium 188.1, Carbohydrate 40.7, Fiber 4.8, Sugar 6.4, Protein 9.6

ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Categories     Cheese     Side     Bake     Thanksgiving     Vegetarian     High Fiber     Parsnip     Turnip     Fall     Rutabaga     Boil     Gourmet

Number Of Ingredients 7

1 1/2 pounds rutabaga (about 1 small)
1 pound white turnips (about 5 medium)
3/4 pound parsnips (about 5 medium)
2 tablespoons all-purpose flour
1 1/4 cups grated Gruyère (about 5 ounces)
1 cup heavy cream
1 cup milk

Steps:

  • With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels.
  • Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels.
  • Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels.
  • In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered.
  • Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
  • In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables.
  • Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more.

CHEF JOHN'S ROOT VEGETABLE GRATIN



Chef John's Root Vegetable Gratin image

I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 2h

Yield 6

Number Of Ingredients 15

2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
1 turnip, peeled and sliced 1/8-inch thick
1 rutabaga, peeled and sliced 1/8-inch thick
1 small celery root, peeled and sliced 1/8-inch thick
1 parsnip, peeled and sliced 1/8-inch thick
salt, to taste
3 cloves garlic, minced
2 tablespoons butter
1 ¼ cups chicken broth
1 cup heavy cream
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
2 teaspoons olive oil
¼ cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
  • Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
  • Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
  • Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
  • Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
  • Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
  • Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
  • Remove from the oven and let rest for 20 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g

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

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:

  • Choose the right root vegetables. The best vegetables for au gratin are those that are firm and have a mild flavor, such as potatoes, parsnips, and carrots. Avoid vegetables that are too watery, such as celery or zucchini.
  • Slice the vegetables thinly. This will help them cook evenly and prevent them from becoming mushy.
  • Use a good quality cheese. The type of cheese you use will greatly affect the flavor of the dish. Look for a cheese that melts well and has a strong flavor, such as Gruyère, cheddar, or Parmesan.
  • Don't overcook the vegetables. They should be tender but still have a slight bite to them.
  • Serve the dish immediately. Root vegetable au gratin is best enjoyed fresh out of the oven.

Conclusion:

Root vegetable au gratin is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's a great way to use up leftover vegetables, and it's also a good source of vitamins and minerals. With a little planning and effort, you can easily make a delicious and impressive root vegetable au gratin that will be a hit with your family and friends.

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