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Root vegetable gratin with a fork

Root Vegetable Gratin

  • Author: Shannon Doleac
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x


  • 2 Tbsp. grass-fed butter
  • 1/2 lb. parsnips, peeled and shredded
  • 1/2 lb. beets, peeled and shredded
  • 1/4 lb. carrots, peeled and shredded
  • 1/2 yellow onion, thinly sliced
  • 1/3 cup chopped fresh parsley
  • 1 cup shredded Gruyere cheese
  • Salt and pepper
  • 1/2 cup heavy organic cream
  • 1/2 cup shredded Parmesan cheese


  1. Preheat oven to 400ºF.
  2. Grease a 10 x 8″ gratin (or baking) dish with 1/2 tbsp. butter.
  3. Layer half of the shredded parsnips evenly on the bottom of the dish. Sprinkle half of the parsley over the top and a dash of salt and pepper.
  4. Layer half of the shredded beets evenly over the parsley, followed by half the sliced onion. Layer the shredded carrots over the onions and top with half of the Gruyere cheese and a dash of salt and pepper.
  5. Layer the remaining parsnips, followed by parsley, beets and onions. Add a dash of salt and pepper and top with the remaining butter (cut in chunks).
  6. Cover with an oven safe lid or aluminum foil and bake for 40 minutes.
  7. Remove from the oven and pour cream evenly over veggies and top with remaining Gruyere and Parmesan cheese. Bake uncovered for 30 minutes.