Root Vegetable Gratin - Macheesmo

Root Vegetable Gratin

Just a moment please...

Serves 6-8.
Prep Time
Total Time

Five different root vegetables sliced very thin and layered with cream and lots of cheese. The perfect winter side dish!


3 Russet potatoes, sliced thin
1 large sweet potato, sliced thin
1 large celery root, sliced thin
1 large rutabaga, sliced thin
2 turnips, sliced thin
6 ounces Gruyere cheese, grated
2 cups heavy cream
1/2 teaspoon ground nutmeg
2 cloves garlic, mashed
3-4 sprigs fresh thyme
1 tablespoons unsalted butter, for dish
Salt and pepper
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Helpful Equipment

mandolinMicroplane zester


1) Add cream to a small pot with crushed garlic, nutmeg, and thyme along with a big pinch of salt and pepper.

2) Heat cream over medium heat until it’s steaming, but not simmering. Kill the heat and let the flavors infuse for 20 minutes. Then strain the cream.

3) Peel root vegetables and slice thinly using a mandoline slicer or a knife. A knife is hard, but doable.

4) Lightly butter a large baking dish.

5) Layer the root vegetables in any order that pleases you. I went with potatoes, turnips, sweet potatoes, cheese, celery root, rutabaga, potatoes.

6) Pour cream over gratin and press down on it to force the cream between the layers.

7) Top gratin with cheese.

8) Cover gratin with foil and bake at 350 degrees for an hour. Remove foil and bake for another 20-30 minutes until it is browned nicely.

9) Let cool for a minute or two and serve immediately!