As the season of love approaches, it's the perfect time to prepare a memorable meal that will spark romance at the dinner table. Whether you're planning an intimate Valentine's dinner for two or just want to indulge in a delicious dish tonight, Chef Jaime Teigen's Creamy Root Vegetable Gratin is the ideal accompaniment to your favorite steak!
Chef Jaime Teigen
8
10 minutes
50 minutes
French
Side Dishes
This rich and flavorful gratin features sweet potatoes, parsnips, and beets, all enveloped in a luscious, velvety sauce and topped with melty Gruyère cheese. It's easy to prepare and visually appealing! Your loved one will be swooning over both the flavors and the effort you've put into creating a romantic dining experience. Get ready to elevate your Valentine's dinner with this delightful recipe that will steal the spotlight!
1 tablespoon unsalted butter softened
1 long sweet potato, peeled
1 large parsnip, ends trimmed and peeled
2 small beets, peeled
1/2 cup heavy cream, divided
2 ounces grated Parmesan, divided
2 teaspoon fresh minced thyme, divided plus more for garnish
2 teaspoon garlic cloves, minced
2 ounces shredded Gruyere
salt and pepper to taste
Mandolin
3 Qt Baking Dish
Peeler
Measuring Cup
Measuring Spoons
Grease a 3-quart baking dish with butter and preheat oven to 400˚F.
Slice sweet potato, parsnips, and beets into very thin rounds (using a mandolin is easiest) and transfer each vegetable to its own bowl.
Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets.
Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme.
Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
Pour remaining 1/4 cup cream into the bottom of a 3-quart (oval or rectangular) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets.
Repeat with the remaining sweet potatoes, parsnips, and beets, creating 6 rows of root vegetables.
Uncover gratin and top with shredded Gruyere.
Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted, and the top has lightly browned.
Finish with a sprinkle of fresh thyme leaves and serve.
