Meet your new showstopper side dish: the Rainbow Root Veggie Gratin. Perfect for fancy feasts, cozy nights in, or any moment that needs a little edible confetti.
Author:
Lollygag
Ingredients
For the Gratin
2 Small Sweet potatoes-peeled
1 Medium Japanese Yam-peeled
1 Large OR 2 Medium Golden Potatoes
3 Purple Potatoes (depending on size)
1/2 Cup Shredded Gruyere cheese
1/2 Cup Grated Parmesan cheese
½ Tsp. Salt and ¼ Tsp. black pepper (or to taste)
For the Cream Sauce
2 1/4 Cups Heavy Cream
2 Large garlic cloves- peeled and minced
1 Tbsp. Fresh Tarragon leaves-chopped
Pinch of salt and pepper
Garnish
1 Tbsp- Fresh Parsley- chopped
Salt and pepper
Directions
Preheat your oven to 375°F (190°C).
Grease a baking dish (9×11 inches or a similar size) with butter or cooking spray.
Preparation
In a medium-sized saucepan, heat the cream, garlic and Tarragon until warm and almost simmering- remove from heat and set aside.
Peel and thinly slice the mixed root vegetables. We used a mandolin slicer and guard for even and thin slices (the guard helps keep all your digits in tact).
Set them aside in their separate veggie stacks.
Assemble the Gratin
Start layering in rows of each veggie stacked on their side like a roll of coins -layering widthwise in your baking dish.
We did 1) Sweet potatoes 2) Yams 3) Purple Potatoes 4) Golden Potatoes- and repeated until dish is full. You will probably need to overlap them a bit.
Sprinkle with some salt and pepper.
Pour the garlic cream sauce over all of the root vegetables evenly.
Sprinkle evenly with the 2 shredded cheeses- Parmesan and Gruyere.
Using clean hands- gently move around and open up the rows of veggies to let the cream and cheese move in between some slices until it all looks evenly coated- try to keep your rows of color in tact.
Bake the Gratin
Cover the baking dish with aluminum foil with one corner vented and place it in the preheated oven.
Bake for about 35-45 minutes, or until the vegetables are tender when pierced with a fork.
Once done, remove from the oven and let cool for a few minutes to let the cheesy sauce thicken.
Sprinkle with chopped fresh parsley or more Tarragon if desired and salt & pepper to taste.
Serve warm and enjoy!
Recipe Note
• Amounts may vary depending on size of your vegetables- you can also sub golden potatoes with russet or red if desired.
• You can sub out cheeses too with other favorite shredded cheeses but keep in mind that cheddar or yellow cheeses tend to be oilier when melted.
Enjoy!
