Root Vegetable Gratin
Rated 5.0 stars by 1 users
Category
Dinner
This cozy root vegetable gratin is everything you want in a fall or winter side dish: tender layers of squash and potatoes, a rich garlic-thyme cream sauce, and a golden, bubbly blanket of Gruyère and parmesan. Using delicata, honeynut, sweet potatoes, and gold potatoes gives every bite a mix of sweetness, earthiness, and color, while beef tallow adds a subtle depth that makes the whole dish feel extra comforting. It’s elegant enough for a holiday table but simple enough for a weeknight, the kind of recipe that earns instant favorite status.
Ingredients
Vegetables
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2 delicata squash
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2 honeynut squash
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1 large purple sweet potato
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1 large orange sweet potato
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2–3 medium gold potatoes
Cream Sauce
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3 tbsp Golden Age beef tallow, melted
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1 cup heavy cream
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¾ cup whole milk
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3 cloves garlic, minced
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1 tbsp fresh thyme
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½ tsp nutmeg
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½ tsp smoked paprika
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Salt & pepper, to taste
Cheese
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½ cup shredded Gruyère
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¼ cup grated parmesan
Directions
Preheat the oven to 375°F.
Using a mandoline, thinly slice all vegetables into even ⅛-inch rounds.
In a saucepan over low heat, combine the milk, cream, garlic, thyme, nutmeg, smoked paprika, salt, pepper, and melted beef tallow. Warm until steaming.
Arrange the sliced vegetables in a spiral pattern inside an oven-safe pan, alternating colors and varieties for a beautiful layered effect.
Pour the warm cream mixture evenly over the vegetables. Sprinkle with Gruyère and parmesan.
Cover with foil and bake for 45 minutes.
Remove foil and bake another 25–30 minutes, until the top is golden and crisp.
Let cool for 10 minutes before slicing and serving.