French Root Vegetable Gratin with Thyme and Garlic
Layers of thinly sliced root vegetables baked in a garlicky cream sauce with thyme until golden and bubbling. Rustic, elegant, and easily made dairy-free — a perfect fall side or cozy main.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Course Side Dish
Cuisine French
- 2 medium Yukon gold potatoes
- 2 small turnips or parsnips
- 1 sweet potato optional, for color and depth
- 2 cloves garlic minced
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tsp salt plus black pepper to taste
- 1 1/4 cups heavy cream milk, or cashew cream
- 1 Tbsp butter or olive oil for greasing
- Optional: 1/4 cup grated Gruyere or Parmesan or 1 Tbsp nutritional yeast
- Garnish: fresh parsley thyme sprigs
Preheat the oven to 375°F. Grease a shallow baking dish with butter or olive oil.
Using a mandoline or sharp knife, thinly slice all the root vegetables, about 1/8-inch thick.
In the baking dish, layer the vegetables in overlapping rows, alternating types for color. Sprinkle each layer lightly with garlic, thyme, salt, and pepper as you go.
Gently pour the cream or milk over the entire dish, pressing down to make sure it seeps through the layers.
Sprinkle with cheese or nutritional yeast if using. Cover loosely with foil and bake for 40 minutes, then uncover and bake 15-20 minutes more, until golden and bubbly.
Let cool for 10 minutes before slicing. Garnish with fresh herbs and serve.