Ina Garten’s Root Vegetable Gratin is a cozy and flavorful dish that combines layers of tender root vegetables baked in a creamy, cheesy sauce. Perfect for holiday gatherings or as a comforting side dish, this gratin is rich, hearty, and satisfying.

What is Ina Garten Root Vegetable Gratin?

Root Vegetable Gratin is a casserole-style dish made by layering thinly sliced root vegetables in a baking dish and cooking them in a creamy sauce with melted cheese. Ina Garten’s recipe enhances the natural sweetness of the vegetables with savory flavors and a golden, bubbly topping.

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Reasons to Try Ina Garten Root Vegetable Gratin

Comforting and Rich: Creamy sauce and melted cheese create a luscious dish.
Perfect for Gatherings: A great side dish for family meals or holidays.
Versatile: Use your favorite combination of root vegetables.
Make-Ahead Friendly: This can be prepared in advance and baked before serving.

Ingredients Needed to Make Ina Garten Root Vegetable Gratin

Sweet potatoes – 2 large, peeled and thinly sliced
Yukon Gold potatoes – 2 large, peeled and thinly sliced
Parsnips – 2, peeled and thinly sliced
Turnips – 2, peeled and thinly sliced
Heavy cream – 2 cups
Whole milk – 1 cup
Garlic – 2 cloves, minced
Gruyère cheese – 1 ½ cups, grated
Parmesan cheese – ½ cup, grated
Kosher salt – 1 teaspoon (or to taste)
Freshly ground black pepper – ½ teaspoon
Fresh thyme – 2 teaspoons, chopped

Instructions to Prepare Ina Garten Root Vegetable Gratin

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

Prepare the Cream Mixture

In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, thyme, salt, and pepper. Bring to a gentle simmer, then remove from heat.

Assemble the Gratin

Arrange a layer of sweet potatoes in the bottom of the prepared baking dish. Follow with a layer of Yukon Gold potatoes, then parsnips, and turnips.
Sprinkle each layer lightly with Gruyère cheese as you assemble. Repeat the layers until all vegetables are used.

Add the Cream Mixture

Pour the warm cream mixture evenly over the layered vegetables, ensuring it seeps through to the bottom.

Add the Topping

Sprinkle the top of the gratin with the remaining Gruyère and Parmesan cheese.

Bake the Gratin

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.

Rest and Serve

Let the gratin rest for 5-10 minutes before serving to allow the layers to set. Serve warm.

What Goes Well With Ina Garten Root Vegetable Gratin?

Roast Chicken or Turkey: Complements the creamy richness of the gratin.
Steamed Green Beans: Adds freshness and balance to the meal.
Grilled Steak: A hearty pairing for a luxurious dinner.
Crisp Salad: A simple green salad provides a refreshing contrast.
Crusty Bread: Perfect for soaking up any extra sauce.

Key Tips for Making Ina Garten Root Vegetable Gratin

Slice Evenly: Use a mandoline for uniform slices to ensure even cooking.
Taste the Cream Mixture: Adjust the seasoning before pouring over the vegetables.
Use Fresh Cheese: Grate your own cheese for the best melt and flavor.
Don’t Skip the Resting Time: Allow the gratin to set before serving for clean slices.
Customize Vegetables: Swap in carrots, rutabaga, or beets for variety.

Creative Variations of Ina Garten Root Vegetable Gratin

Add Herbs: Incorporate sage or rosemary for added aroma.
Spicy Twist: Sprinkle red pepper flakes for a kick.
Cheesy Upgrade: Use a mix of Gruyère, cheddar, and fontina for extra richness.
Vegetarian Main: Add sautéed mushrooms or spinach between layers.
Crispy Topping: Add breadcrumbs mixed with Parmesan for a crunchy finish.

Storage Guidelines for Ina Garten Root Vegetable Gratin

Refrigerate leftovers: Store them in an airtight container for up to 3 days.
Reheat: Warm in a 350°F (175°C) oven until heated through.
Freeze: Assemble the gratin but do not bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Nutrition Value

Calories: ~300 per serving
Protein: 10g
Carbohydrates: 25g
Fats: 18g
Fiber: 4g

FAQs

Can Root Vegetable Gratin Be Made Ahead of Time?

Yes, root vegetable gratin can be made ahead of time. Assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours. Bake just before serving for the freshest results.

What Is the Best Way to Slice Vegetables for a Gratin?

A mandoline slicer is the best tool for creating thin, even slices of vegetables, ensuring they cook uniformly and layer neatly in the dish.

Can Root Vegetable Gratin Be Frozen?

Root vegetable gratin can be frozen before baking. Assemble the dish, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

What Other Cheeses Can Be Used in Root Vegetable Gratin?

Gruyère and Parmesan are classic choices, but you can also use cheddar, fontina, or a mix of cheeses for a richer flavor.

Wrapping Up

Ina Garten’s Root Vegetable Gratin is a delicious way to elevate humble root vegetables into a luxurious, crowd-pleasing side dish. With its creamy texture, cheesy topping, and rich flavor, this gratin is perfect for holiday feasts or cozy dinners at home. Give it a try for a comforting and satisfying meal!

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