Root Vegetable Gratin

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Serving: Serves 4

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1: Wash hands with soap and water.
2: Preheat oven to 400 degrees Farenheit.
3: Grease a 9-inch gratin baking dish with butter.
4: Stir together cream, garlic, herbs, salt and pepper in a bowl. Spoon 2 tablespoons of cream mixture into bottom of the buttered pan.
5: Sprinkle ½ ounce Kerrygold Reserve Cheddar cheese on top of cream in pan. Set aside.
6: Place sweet potatoes, parsnips and beets into individual bowls.
7: Pour 2 tablespoons cream mixture over sweet potatoes. Add 1/2 ounce cheddar and stir to combine. Repeat with parsnips.
8: Add 1 tablespoon cream mixture over beets. Add 1/2 ounce cheddar and stir to combine.
9: Stack potatoes upright in a row, down the middle of the gratin dish. Repeat with parsnips and beets on either sides of potatoes.
10: Pour any remaining cream mixture over vegetables. Cover tightly with foil and bake for 1 hour.
11: Remove foil, sprinkle gratin with remaining 1 1/2 ounces cheddar and bake for another 10-20 minutes or until vegetables are soft and cooked through.
12: Allow to cool for 10 minutes before serving.