Rainbow Gratin
Rainbow Gratin
Recipe by Fran Allen
Ingredients
12
Time
1h
Serves
6
This root vegetable gratin is a total showstopper! Layers of brightly colored root vegetables baked with plenty of cheese make this a holiday-worthy dish. Best of all, you can assemble it ahead of time and simply bake when ready.
Side
Gluten-Free
Ingredients
2 large
Sweet Potatoes
peeled and sliced
2 large
Turnips
peeled and sliced
2 large
Beets
peeled and sliced
1 cup
Heavy Cream
1/2 cup
Milk
1 cup
Gruyere Cheese
grated
1/2 cup
Parmesan Cheese
grated
2 Tbsp
Dijon Mustard
1 Tbsp
Fresh Sage
minced
2
Garlic Cloves
minced
1 tsp
Black Pepper
1/2 tsp
Sea Salt
Instructions
1
Preheat the oven to 375°F. Grease a baking dish or cast iron skillet with butter or olive oil and set aside.
2
Slice all vegetables evenly so they cook at the same rate. Arrange the slices upright in the dish in a pleasing pattern and set aside.
3
In a medium bowl, whisk together the cream, milk, Gruyère, Parmesan, Dijon mustard, sage, garlic, salt, and pepper. Pour the mixture evenly over the arranged vegetables, making sure it seeps into all the nooks and crannies.
4
Cover the dish with parchment paper and foil. Bake for 45 minutes, or until vegetables are tender. Uncover and bake another 10–15 minutes, until the cheese is golden and bubbly. Serve warm.
5
Notes: Feel free to mix in your favorite root vegetables like celeriac, regular potatoes, or squash. Just be sure to slice everything the same thickness for even cooking.
6
This dish would go well with: Herby Roast Turkey Breast & Thigh and Kale and Farro Salad (linked to this recipe)
Explore More
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
