Root Vegetable Gratin Stacks
If you’ve been asked to bring a side dish to an upcoming dinner party, I highly recommend this root veggie stack! Side dishes are a personal favorite of mine, as I love giving vegetables and underrated vegetables their own time to shine. If you’ve been following me for a while now, you may remember a few of my top picks (particularly from Thanksgiving) – from smashed sweet potatoes, to parmesan parsnip puree, to honey-roasted carrots, to my go-to Brussels sprouts.
I wanted to try something a little recently, and after being introduced to the Australian food blog Recipe Tin Eats, I got pretty excited by the idea of these cheesy potato gratin stacks, cooked in a muffin tin. I changed up the recipe to include a variety of root vegetables and was blown away by how delicious, and how pretty they were, so here’s how it went down!
Ingredients
- 2.4 lb root vegetables (I used beets, parsnips, potatoes and sweet potatoes)
- 2 tbsp butter
- 2 garlic cloves finely minced
- 1 large shallot chopped
- 1/2 cup heavy cream
- a few sprigs of fresh thyme leaves
- 1/2 tsp salt
- Black pepper
- 2.5 oz gruyere cheese, sliced into 12 squares
- 3/4 cup shredded gruyere cheese
Directions
- Preheat oven to 350°F.
- Use butter to grease your muffin tin holes.
- Melt butter in a saucepan over medium heat, add garlic and shallot and cook for 30 seconds. Add cream, salt and 2 sprigs of thyme and then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
- Peel root veggies, then cut into cylinder shapes that would fit the muffin tin. Cut into 1/10″ slices using a sharp knife OR use a mandolin, making sure the width of the root veggie is able to fit into the muffin tin.
- Assemble stacks by placing the veggie slices into the muffin tin so they go halfway up the muffin tin holes.
- Drizzle each potato stack with 1 tsp of cream mixture – use 1/2 of the mixture.
- Top with a cheese slice, then again with veggies, cream, and then thyme, ongoing until the height is about 1/3″ above the rim of the muffin tin (they sink once baked).
- Drizzle with the remaining cream mixture and sprinkle with most of the thyme.
- Cover loosely with foil and bake for 40 minutes or until your vegetables are cooked through.
- Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
- Sprinkle with remaining thyme.
- Stand for 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. Enjoy!
Comments (0)