Root Vegetable Gratinée

Cooking Time

1 hour - 1.25 hours

Prep Time

30 minutes

Serving Size

6 - 8 servings

Bring color, comfort, and elegance to your table with this Root Vegetable Gratinée — a stunning twist on the classic scalloped potato. Layers of thinly sliced root vegetables are bathed in a fragrant herb and cream sauce made with Wesson Canola Oil, then topped with bubbling golden cheese for a finish that’s as beautiful as it is delicious.

It may look like a showstopper, but it’s surprisingly simple to make. The secret lies in using everyday ingredients — carrots, parsnips, sweet potatoes, and a touch of Wesson Canola Oil — to create a dish with incredible depth of flavor and texture. The result? A creamy, savory bake that feels special enough for the holidays yet easy enough for weeknight entertaining.

Whether served as a side or the star of your meal, this gratin delivers that “wow” factor with every slice.

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CONTAINS:

dairy

Ingredients

Gratinée

Wesson Canola Oil 1/4 cup, divided.

Shallots, thinly sliced 2 large.

Garlic, minced 1 clove.

Fresh parsley, chopped 1/2 cup.

Fresh thyme leaves 2 tsp.

Fresh rosemary, chopped 2 tsp.

Sweet potato 1 large.

Carrots 2 large.

Parsnips 2 large.

Yellow potato 1 large.

Purple sweet or regular potato 2 medium.

Gruyere or Jarlsberg cheese 1 1/2 cups.

Salt and pepper to taste.

Vegetable or chicken broth 1/2 cup.

Whole milk 1/2 cup.

Emmental cheese, shredded 1 1/2 cups.

Method

Gratinée prep

In a skillet, heat 3 tbsp of Wesson Canola Oil over medium heat. Sauté shallots and garlic for two minutes. Add parsley, thyme, and rosemary and sauté for a minute more, stirring. Set aside.

Peel sweet potato and thinly slice into rounds. We recommend using a mandolin to get thin and uniform slices. Repeat with remaining root vegetables.

Chef’s tip: place potatoes in a bowl of cold water to prevent browning after slicing.

If arranging your gratinée in sections, keep veggies separate during slicing.

Assembly Method

Preheat oven to 375°F.

Grease a large, shallow oval or rectangular baking dish with remaining Wesson Canola Oil. Drain and dry any potatoes soaking in water.

Starting with sweet potatoes, toss gently with 1/5 of the herb mixture and shredded Gruyere cheese. Season with salt and pepper to taste. Line up slices of potatoes across your dish. Repeat the process with remaining veggies, making sure to alternate colors for best visual appearance.

Combine broth and milk in a large measuring cup. Pour mixture over veggies and cover dish with foil. Bake for 45-50 minutes or until veggies are tender. Uncover and sprinkle with Emmental cheese. Bake for an additional 15 minutes or until cheese is golden.