Root Vegetable Gratin Recipe


  • 6 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided use
  • 3/4 lb medium beets, peeled and cut into 1/8-inch slices
  • 3/4 lb orange sweet potatoes, peeled and cut into 1/8-inch slices
  • 3/4 lb large parsnips, peeled and cut into 1/8-inch slices
  • 3/4 cup vegetable or chicken stock (see cooks’ tips)
  • 3/4 cup finely chopped shallots
  • 3 cloves garlic, minced
  • 2 Tbsp chopped fresh thyme, divided use
  • Kosher salt and pepper, to taste
  • 1/4 cup (1 oz) grated parmesan cheese, optional
  • 1 Tbsp thinly sliced chives


  1. Brush a 3-quart shallow baking dish with 1 Tbsp olive oil. Arrange beets, sweet potatoes, and parsnips in separate rows by standing stacks of slices on edge so they fall and lay like overlapping tiles. Pour chicken stock over vegetables. Sprinkle with 1 tsp kosher salt and 1/2 tsp pepper.
  2. Preheat oven to 400° F.
  3. Heat a large skillet over medium heat. Add 5 Tbsp olive oil, shallots, and a pinch of salt; cook, stirring often, until soft. Stir in garlic and cook for about 30 seconds, until fragrant. Stir in 2 Tbsp thyme. Spoon evenly over vegetables in dish.
  4. Cover dish tightly with foil. Bake for 45 minutes or until vegetables are tender. Remove foil and sprinkle with cheese, if using. Return to oven for 5 to 10 minutes or until vegetables start to brown. Remove from oven. Sprinkle with chives. Serve warm.
  5. Cook’s Tip:
  6. For a lovely presentation, choose vegetables with a similar diameter, about 2 1/2 inches.
  7. For a creamier gratin, use 1/4 C stock and 1/2 C of heavy cream. Adjust salt as needed.


Amount Per Serving (based on 6 servings)
Calories: 250
Fat: 16 g
Saturated Fat: 3 g
Cholesterol: 5 mg
Sodium: 220 mg
Carbohydrates: 26 g
Fiber: 5 g
Sugar: 9 g
Protein: 4 g
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