Root Vegetable Gratin

Enjoy an abundance of root vegetables by incorporating them into this warm and golden gratin. The Gruyere may be substituted for any similar hard and salty cheese. This dish makes for a tasty side for a hearty and comforting meal during these fall months.   


  • 3 lbs mixed root vegetables, peeled and sliced into 1/8 or 1/4 inch rounds
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, thinly sliced
  • 1 1/3 cups whole milk, divided
  • 3 tablespoons flour
  • 1 1/2 cups finely grated Gruyere or Swiss cheese, divided
  • 1 teaspoon dried thyme
  • 1 cup fresh breadcrumbs
  • Salt and pepper to taste


1. Preheat oven to 400 F and lightly oil a casserole dish. Bring a salted pot of water to a boil and add the peeled and sliced root vegetables. Boil for 7 minutes, drain, and layer in casserole dish.
2. While the vegetables are boiling, prepare the cream sauce. Heat olive oil over medium heat, add garlic and cook until starting to brown (1-2 minutes). Add 1 cup of milk and bring to a simmer. In a small bowl, combine 1/3 cup milk and the flour. Whisk into a paste, and then stir into the hot milk. Cook and whisk constantly until sauce thickens (1-2 minutes). Remove from heat and add 3/4 cup cheese, thyme, salt and pepper.
3. In a bowl, mix the breadcrumbs, remaining cheese, and olive oil. Pour sauce over the vegetables and top with breadcrumb mixture. Bake at 400 F for 30-40 minutes, allowing the top to be golden and bubbling. Cool for 10 minutes before cutting and serving. 

Recipe adapted from