Vermont Root Veggie Gratin

This gratin features a great mix of local Vermont root vegetables highlighted with cheese and cream, and you can customize it with whatever you have—celeriac, rutabaga, golden beets, and parsnips all work well, and you can adjust the ratios of veggies to your own tastes.

Prep Time

15 minutes

Cook Time

20 minutes


4 Servings


1 potato, sweet (peeled and sliced)
1 turnip (peeled and sliced)
1 carrot (peeled and sliced)
1 beet, red (peeled and sliced)
  salt (to taste)
  black pepper (to taste)
1⁄2 tablespoon butter, unsalted (softened)
1⁄2 cup cheese, Gruyere (shredded and divided)
1⁄2 cup heavy cream (divided)
1 clove garlic (minced)
1⁄2 teaspoon thyme, fresh (minced)


Heat oven to 400°F. Slice all veggies thinly (use a mandoline if you have one for even slices). Mix in a large bowl with 6 tablespoons of cream, thyme, garlic, and salt and pepper to taste. Grease the bottom and sides of an 8x8 baking dish with butter and pour in 2 tablespoons of cream to coat the bottom. Layer in approximately half of the veggie mixture. Sprinkle first layer of veggies with ¼ cup Gruyere. Top with remainder of veggies, pouring any leftover cream over the top. Cover tightly with foil and bake until veggies are tender when pierced with a knife, approximately 30-40 minutes. Remove foil, top with remaining ¼ cup Gruyere, and bake until cheese is bubbly and cream has thickened, 5-7 minutes.