Root Vegetable Dauphinoise

5 from 1 vote

This Root Vegetable Dauphinoise is a layer of sweet potatoes, and parsnips baked in a creamy garlic and Gruyère blend. A delightful twist on comfort food for any American occasion!

Prep Time25

Cook Time1

Total Time1 25

Course: Side Dish

Cuisine: French

Diet: Vegetarian

Servings: servings

Calories: 502kcal

Ingredients

2 potatoes medium sized
1 sweet potato medium-sized
1 violet sweet potato medium-sized
1 parsnip
1 carrot
2.1 oz. cheese gruyere
0.7 oz parmesan or grana padano cheese
butter

For the Sauce

1.5 cups whole milk
3/4 cup heavy cream
1 clove garlic

US Customary - Metric

Instructions

Preheat the oven to 374°F (190°C)
Rub the knob of butter around the inside of a large ovenproof dish. Peel the garlic clove and cut it in half, then rub the exposed middle around on top of the butter.
Using a mandolin, slice all the vegetables into slices about 1/8 of an inch thick. Construct the Dauphinoise as follows:
– Layer 1/3 of the vegetables in the bottom of the dish, overlapping them and alternating between the different types as you go.
– Sprinkle 1/3 of the gruyere cheese on top of the vegetables.
– Layer 1/3 of the vegetables on top of the gruyere cheese layer, the same way you did on the bottom.
– Sprinkle another 1/3 of gruyere cheese on top of this layer.
– Layer the final 1/3 of vegetables on top of the gruyere cheese layer… now wait and move onto step 4.
Add the milk, cream and the garlic clove you used earlier into a saucepan and heat on a low heat just until the milk begins to simmer. Immediately remove it from the heat and pour it evenly over the vegetables in the oven dish. Mix the remaining 1/3 of the Gruyere cheese with the Parmesan and sprinkle over the top of the Dauphinoise.
Bake for 50 minutes to 1 hour until the top has turned a crispy, golden brown. Allow to sit for 5 minutes after it comes out of the oven, then serve immediately.

Nutrition