This Baked Root Vegetable Gratin recipe is made with sweet potato, carrot, parsnip, beetroot and potato… Enough to fill up on color in the middle of winter!
I loved everything about this recipe: preparing it and eating it of course, with all the good flavors, but above all photographing it! I love these young people of colors and shapes!
It’s a really easy recipe to prepare with really simple ingredients and it really has a great effect. Something to feast your eyes throughout the fall-winter season with these pretty root vegetables.
To cut vegetables, I recommend a mandolin but you can also use a good knife. You will simply have to make very thin slices in order to obtain a very tender gratin.
Baked Root Vegetable Gratin Recipe
This baked vegetable gratin will be perfect as a vegetarian dish accompanied by a nice green salad (I have a weakness for lamb’s lettuce) and a little herb faitelle, or served with meat dishes for example (I will give you some ideas a little further down the page).
It will also be perfect as an accompaniment to a Christmas dish, and what’s more, it can be prepared in advance, which is not insignificant for the logistics of festive meals… 😉
What ingredients will you need to make this baked root vegetable gratin recipe?
- sweet potatoes
- red beets
- pressed garlic cloves
- vegetable broth
- semi-salted butter
- grated cheese such as parmesan or pecorino or that of your choice
- salt and pepper
When you cut your vegetables, you can mix your slices of root vegetables but I really wanted to have a nice visual to serve my gratin. So I was very careful to maintain the shape of each vegetable as I cut them.
I also alternated the vegetables of different colors for the pleasure of the eyes.
You will still have to be careful to keep the vegetable slices vertical, this is important for cooking.
Other recipe ideas to try?
- Creamy Mashed Pumpkin
- Oven Baked Sweet Potato Fries
- French Gratin Dauphinois Homemade
- Oven-Roasted Corn on the Cob with Chili Butter
- Pumpkin Gratin
What dishes should you serve with this gratin as an accompaniment?
Baked Winter Vegetable Gratin Recipe
- 1 large parsnip
- 2 sweet potatoes
- 2 red beets
- 2 carrots
- 1 potato
- 2 or 3 pressed garlic cloves
- 1 liter vegetable broth
- Salted butter
- 100 g grated parmesan or pecorino
- Salt and pepper
- Peel the vegetables then wash them.Slice them thinly using a mandolin. Carefully arrange each vegetable in a baking dish, making sure the slices are vertical.
- Preheat your oven to 180°C.
- Peel and degerm the garlic cloves. Squeeze it over the vegetables.
- Carefully pour the vegetable broth over the top of the vegetables using a ladle.
- Place a knob of butter on each vegetable.
- Sprinkle with parmesan, salt and pepper. Place a few sprigs of thyme on the dish.
- Cover your vegetables with a sheet of aluminum foil and bake.Cook for 45 minutes then uncover and continue cooking until your dish is golden brown (5 to 15 minutes depending on whether you want a more or less toasted gratin).
I saw a photo on Pinterest which inspired me a lot with these quite warm colors, and so I revisited the recipe in my own way.
If you ever make my Baked Winter Vegetable Gratin recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!