Root Vegetable Gratin with Garlic and Thyme
A comforting baked gratin featuring layered carrots, parsnips, and potatoes in a creamy herb sauce. This french-inspired vegetarian ready in about 70 minutes pairs unsalted butter, all-purpose flour, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and thinly sliced carrots
- 2 medium, peeled and thinly sliced parsnips
- 1 medium, peeled and thinly sliced potatoes
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh thyme leaves
- 1, minced garlic cloves
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter a 9x9-inch baking dish.
- Step 2: In a saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute. Gradually whisk in 1 1/2 cups whole milk until thickened, about 5 minutes.
- Step 3: Stir in 1/4 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Layer half of the sliced carrots, parsnips, and potatoes in the dish, pour half the sauce over them, then repeat with remaining vegetables and sauce. Bake for 45 minutes until golden and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Root Vegetable Gratin with Garlic and Thyme take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Root Vegetable Gratin with Garlic and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Root Vegetable Gratin with Garlic and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Root Vegetable Gratin with Garlic and Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Root Vegetable Gratin with Garlic and Thyme?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
