Thanksgiving is next week??? WHERE does the time go?! I'm way behind on sharing Thanksgiving dinner recipes but better late than never. Step up your scalloped potatoes side dish this year with a root vegetable gratin!
This dish has SO many fun flavors, and it's a way more exciting addition to your dining table than regular potatoes au gratin amiright? Plus, you'll sound super swanky when you say you made a root vegetable gratin 💅🏻.
Now I do realize that Thanksgiving is going to look a little different this year. Our state of Washington will most likely be in lock down phase again just in time for the holiday. Frustrating but totally understandable! With covid cases on the rise once again, get togethers may be a little more intimate. Instead of pulling the extra folding table out of the garage to help accommodate everyone coming to dinner, you might be sitting down with just your immediate house hold to a computer zoom session.
Even so, that doesn't mean we can't still eat ALL. THE. FOOD!
I for one am never going to let a good feast filled holiday pass me by! Only doing Thanksgiving for two? Just halve the recipe below and you'll be all set. Or what about even just dinner for one? Not to worry! A quarter of the recipe should be just fine. Or maybe stick to a half and enjoy the leftovers!
Root vegetable gratin recipe below!Print
Step up your standard scalloped potato bake with delectable root vegetables for a whole new autumn flavored twist!
- 1 ½ lbs yukon gold potatoes, thinly sliced, ⅛ inch (no need to peel)
- 1 lb sweet potatoes, thinly sliced, about ⅛ inch (no need to peel)
- 1 lb celery root, peel removed, quartered and thinly sliced, about ⅛ inch
- ½ lb parsnips, peeled and thinly sliced, about ⅛ inch
- ½ lb white turnips, peel removed, quartered and thinly sliced, about ⅛ inch
- ½ yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter (half of a stick)
- 1 cup heavy whipping cream
- ¾ cup vegetable stock
- 1 teaspoon coarse salt
- ½ teaspoon fresh ground black pepper
- ½ cup parmesan cheese, grated
- Thinly sliced chives, thyme leaves, and fresh ground black pepper to garnish
- Preheat oven to 400˚F. Grease a 9X13 baking dish.
- In a large skillet, melt butter over medium high heat. Add onion and saute, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.
- Add vegetable stock, salt and pepper and stir until smooth. Slowly whisk cream into the skillet mixture, Bring to a simmer and reduce heat to low. Simmer for 1-2 minutes, until slightly thickened. Remove from heat.
- Layer half of the sliced root vegetables into the casserole dish. Pour half the skillet sauce over the vegetables Sprinkle with half of the parmesan cheese.
- Layer the remaining root vegetables on top. Pour the rest of the skillet sauce over the vegetables and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the aluminum foil and bake another 30 minutes, until root vegetables are cooked through and the sauce is bubbling.
- Let cool 5 minutes. Garnish with chives and fresh ground black pepper. Serve warm.