Root Vegetable Au Gratin

This Root Vegetable Au Gratin is the perfect twist on the traditional au gratin potatoes. Made with Yukon gold potatoes, sweet potatoes, and beets it is both beautiful and delicious. 

Are you looking for a creative and flavorful way to elevate your traditional au gratin potatoes? Look no further than this delightful Root Vegetable Au Gratin recipe! Made with a combination of Yukon gold potatoes, sweet potatoes, and beets, this dish is not only visually stunning but also bursting with incredible flavors.

The Perfect Twist

The combination of three hearty root vegetables gives this dish a unique and vibrant twist. While the Yukon gold and sweet potatoes lend their creamy and slightly sweet flavors, the addition of beets introduces a beautiful earthy taste and a stunning pop of color. The contrasting hues create a visually appealing dish that is guaranteed to impress your guests.

A Versatile Recipe

One of the best aspects of this Root Vegetable Au Gratin recipe is its versatility. If you’re not a fan of beets or simply want to switch things up, don’t worry! You can easily swap the beets for other root vegetables such as purple sweet potatoes, turnips, or even blue potatoes. Feel free to get creative and experiment with different combinations to find your favorite flavor profile.

How to Make Root Vegetable Au Gratin

To prepare this delicious root vegetable medley, follow this simple recipe:

Ingredients:

• Root Vegetables: Yukon gold, sweet potatoes, and beets (or your choice of alternative root vegetable),
• Sharp Cheddar: I love the flavor it adds, but can swap for. your favorite cheese
• Milk: for the creamy sauce
• Butter + Milk: to make a roux
• Dijon Mustard:
• Onion
• Parmesan
• Fresh thyme leaves for garnish

Instructions:

1. Preheat oven to 350. 
2. Peel and thinly slice the potatoes, beets, and onions. If you have a mandolin this is a great use of it!
3. In a pot melt butter and mix in flour. Cook over medium heat for 1-2 minutes. 
4. Add in milk and cook over medium heat until the mixture has thickened. It should coat a wooden spoon. 
5. Add in shredded cheddar cheese and dijon mustard. Mix until cheese is melted. Set aside. 
6. In a cast iron skillet or baking dish. Add a thin layer of onions to the bottom of the pan. Then arrange the potatoes and beets vertically in the dish. 
7. Add in thinly cut onions between potatoes and beets or sprinkle on top of potatoes. 
8. Pour cheese mixture on top of the potato mixture and spread on top. Sprinkle parmesan cheese on top. 
9. Cover with foil and bake for 30 minutes. Remove foil and continue to bake an additional 20-30 minutes.
10. Garnish with fresh thyme leaves before serving.

A Dish to Impress

Root Vegetable Au Gratin is a show-stopping dish that combines the familiar comfort of au gratin potatoes with a colorful and exciting twist. Whether you’re hosting a dinner party or simply looking to elevate your weeknight meal, this recipe is guaranteed to impress and satisfy.

Don’t hesitate to get creative and swap out the beets for other root vegetables such as purple sweet potatoes, turnips, or blue potatoes. Embrace the versatility of this dish and make it your own!

Share Your Experience

I would love to hear about your experience making and enjoying my Root Vegetable Au Gratin! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow bakers.

Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!

Root Vegetable Au Gratin

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This Root Vegetable Au Gratin is the perfect twist on the traditional au gratin potatoes. Made with Yukon gold potatoes, sweet potatoes, and beets it is both beautiful and delicious.

Print Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr

Servings: 6

Ingredients

• 2 large Yukon potatoes
• 2 medium sweet potatoes
• 2 medium beets
• 1 onion
• 1/4 cup butter
• 1/4 flour
• 1 tbsp dijon mustard
• 2 cups milk
• 2 cups sharp cheddar cheese shredded
• 1/2 cup parmesan cheese grated

Instructions

• Preheat oven to 350.
• Peel and thinly slice the potatoes, beets, and onions. If you have a mandolin this is a great use of it!
• In a pot melt butter and mix in flour. Cook over medium heat for 1-2 minutes.
• Add in milk and cook over medium heat until the mixture has thickened. It should coat a wooden spoon.
• Add in shredded cheddar cheese and dijon mustard. Mix until cheese is melted. Set aside.
• In a cast iron skillet or baking dish. Add a thin layer of onions to the bottom of the pan. Then arrange the potatoes and beets vertically in the dish.
• Add in thinly cut onions between potatoes and beets or sprinkle on top of potatoes.
• Pour cheese mixture on top of the potato mixture and spread on top. Sprinkle parmesan cheese on top.
• Cover with foil and bake for 30 minutes. Remove foil and continue to bake an additional 20-30 minutes.

Video

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Notes

NOTE: if you do not like beets, feel free to swap out with any other root vegetable you like, more potatoes, sweet potatoes, turnips, etc work great here!