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Giving is always in season. Make someone's day
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Vegetable Gratin

Cheesy root vegetable gratin as a side dish or meal on its own.

Tender root vegetables surrounded by egg and topped with cheese, baked until golden brown and bubbly. This vegetable gratin is the perfect side dish to any meal, or a filling dish all on its own.

I love this dish as it uses loads of root vegetables that can be adapted to those in season, on sale, or sitting in the refrigerator waiting to be used. Any Root vegetable can be added. Try radishes, fennel, rutabaga, kohlrabi, just to name a few.

For a richer cheese flavour, try adding some shredded asiago, gruyere, grana padano, or manchego to the egg mixture before adding it to the vegetables.

This vegetable gratin is suitable for ovo-lacto vegetarians.



(Makes 8 servings)

  • 1 tablespoon butter

  • 2 large sweet potatoes, peeled and cubed

  • 3 stalks celery, roughly chopped

  • 3 medium carrots, peeled and roughly chopped

  • 3 yellow beets, peeled and roughly chopped

  • 2 turnips, peeled and roughly chopped

  • 1 parsnip, peeled and roughly chopped

  • 1 large sweet onion, roughly chopped

  • 1 clove garlic, minced

  • 8 large eggs, beaten

  • 1 cup evaporated milk

  • 1 teaspoon sea salt

  • 1/2 teaspoon dried parsley

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon ground black pepper

  • 2 cups white cheddar cheese, shredded

  • 1/3 cup Parmigiano Reggiano, finely shredded



Preheat oven to 425°F / 220°C and prepare a casserole dish by lightly greasing with butter. Set aside.

In a large bowl, place all the chopped vegetables and toss to mix.

In a medium mixing bowl, add the eggs, evaporated milk, sea salt, dried parsley, dried, thyme, and ground black pepper. Whisk to beat the eggs and combine. Pour the egg mixture over the vegetables and toss to coat. Transfer the vegetables and egg to the casserole dish, flatten into an even layer, and sprinkle top with white cheddar.

Cover and bake for 45 minutes or until the sweet potato is fork tender. Remove the cover and sprinkle the Parmigiano Reggiano over the top. Continue baking until the top is golden brown (about 20 minutes). Remove from oven and serve.


Nutritional Information Per Serving:

total calories = 275 | total fat = 14.38g | saturated fat = 4.44g | cholesterol = 206.5mg | sodium = 588.44mg | net carbohydrates = 22.9g | dietary fibre = 4.01g | sugars = 10.73g | protein = 11.18g

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