The Ina Garten Root Vegetable Gratin Recipe is creamy, cheesy and full of rich flavor. It is perfect for holiday dinners or cozy family meals.
This gratin uses a mix of fresh root vegetables like carrots, parsnips and potatoes. The cream, cheese and seasoning make it tender and flavorful.
Many people love the Ina Garten Root Vegetable Gratin Recipe because it is easy yet elegant. Today, you will learn How to make Ina Garten Root Vegetable Gratin and the Ingredients for Ina Garten Root Vegetable Gratin Recipe.
My Experience With This Recipe
I first made this root vegetable gratin for a winter dinner. The aroma of roasted vegetables and cheese filled my kitchen.
The gratin came out golden brown, creamy and perfectly cooked. Everyone enjoyed the mix of textures and flavors.
Since then, I often make the Ina Garten Root Vegetable Gratin Recipe during holidays or special occasions. It is always a crowd-pleaser.
Recipe Card info
- Recipe Name: Ina Garten Root Vegetable Gratin Recipe
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Course: Side Dish
- Cuisine: American / French-inspired
- Calories: 320 kcal per serving
Equipment List
- Large baking dish (9×13 inch)
- Knife and cutting board
- Vegetable peeler
- Mixing bowl
- Saucepan
- Whisk
- Oven mitts
- Grater for cheese
Ingredients You Need for Ina Garten Root Vegetable Gratin Recipe
- 2 large potatoes, peeled and thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 parsnips, peeled and thinly sliced
- 1 small rutabaga, peeled and thinly sliced
- 2 tablespoons butter
- 2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 ½ cups Gruyère cheese, grated
- ½ cup Parmesan cheese, grated
- 1 clove garlic, minced
Step-by-Step Guide
Preheat the Oven
Preheat your oven to 375°F. Grease the baking dish with butter. This prevents the vegetables from sticking and adds flavor.
Prepare the Vegetables
Peel and thinly slice potatoes, carrots, parsnips and rutabaga. Try to slice evenly so they cook at the same rate.
Make the Cream Mixture
In a saucepan, heat heavy cream with butter, salt, pepper, nutmeg and garlic. Stir until warm and fragrant but do not boil.
Layer the Vegetables
Arrange a layer of potato slices at the bottom of the dish. Then add carrots, parsnips and rutabaga. Repeat layers until all vegetables are used.
Pour the Cream Mixture
Evenly pour the warm cream mixture over the layered vegetables. It should coat all slices for a creamy gratin.
Add the Cheese
Sprinkle Gruyère and Parmesan cheese evenly over the top. This creates a golden, bubbly and flavorful crust when baked.
Bake the Gratin
Cover the dish with foil. Bake in preheated oven for 40 minutes. Then remove foil and bake for 10 more minutes until golden brown.
Rest Before Serving
Let the gratin rest for 5–10 minutes before serving. This helps it set slightly and makes slicing easier.
Tips to Make the Best Ina Garten Root Vegetable Gratin Recipe
- Slice vegetables evenly for uniform cooking.
- Use fresh, high-quality cheese for the best flavor.
- Warm the cream before pouring for better mixing.
- Cover with foil for most of the baking to avoid drying.
- Let the gratin rest before serving for creamier texture.
Common Mistakes to Avoid
- Slicing vegetables too thick, causing uneven cooking.
- Using low-quality cheese that doesn’t melt well.
- Skipping seasoning; nutmeg adds depth.
- Pouring cold cream, which slows cooking.
- Not letting the gratin rest before serving.
Serving Suggestions
Serve Ina Garten Root Vegetable Gratin Recipe as a side with roasted meats, like beef, chicken or pork. It also pairs well with a fresh green salad or sautéed greens.
Garnish with fresh thyme or parsley for color. This dish works beautifully for holidays, winter dinners or cozy family meals.
Variations You Can Try
- Add sweet potatoes for a sweeter flavor.
- Include turnips or beets for more color.
- Mix in caramelized onions for added sweetness.
- Top with breadcrumbs for a crunchy finish.
- Use a mix of Gruyère and Cheddar for sharper taste.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge.
- Keep for up to 3 days.
- Reheat in oven at 350°F for 10–15 minutes.
- Cover with foil to avoid drying.
- Stir gently halfway to maintain creaminess.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Fat | 22 g |
| Carbs | 25 g |
| Sugar | 5 g |
| Sodium | 450 mg |
Health Benefits
Root vegetables are rich in fiber and vitamins. Carrots and parsnips provide antioxidants. Potatoes give energy and potassium.
Cheese and cream provide calcium and protein. Enjoy in moderation for a healthy, comforting side dish.
Ina Garten Root Vegetable Gratin Recipe
Ingredients
- 2 large potatoes peeled and thinly sliced
- 2 large carrots peeled and thinly sliced
- 2 parsnips peeled and thinly sliced
- 1 small rutabaga peeled and thinly sliced
- 2 tablespoons butter
- 2 cups heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 ½ cups Gruyère cheese grated
- ½ cup Parmesan cheese grated
- 1 clove garlic minced
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Grease the baking dish with butter. This prevents the vegetables from sticking and adds flavor.
Prepare the Vegetables
- Peel and thinly slice potatoes, carrots, parsnips and rutabaga. Try to slice evenly so they cook at the same rate.
Make the Cream Mixture
- In a saucepan, heat heavy cream with butter, salt, pepper, nutmeg and garlic. Stir until warm and fragrant but do not boil.
Layer the Vegetables
- Arrange a layer of potato slices at the bottom of the dish. Then add carrots, parsnips and rutabaga. Repeat layers until all vegetables are used.
Pour the Cream Mixture
- Evenly pour the warm cream mixture over the layered vegetables. It should coat all slices for a creamy gratin.
Add the Cheese
- Sprinkle Gruyère and Parmesan cheese evenly over the top. This creates a golden, bubbly and flavorful crust when baked.
Bake the Gratin
- Cover the dish with foil. Bake in preheated oven for 40 minutes. Then remove foil and bake for 10 more minutes until golden brown.
Rest Before Serving
- Let the gratin rest for 5–10 minutes before serving. This helps it set slightly and makes slicing easier.
Notes
- Slice vegetables evenly for uniform cooking.
- Use fresh, high-quality cheese for the best flavor.
- Warm the cream before pouring for better mixing.
- Cover with foil for most of the baking to avoid drying.
- Let the gratin rest before serving for creamier texture.
FAQs about Ina Garten Root Vegetable Gratin Recipe
1. Can I use only potatoes instead of mixed root vegetables?
Yes, you can. It will be creamy and cheesy but less colorful and slightly milder in flavor.
2. Can I make this ahead of time?
Yes, assemble the gratin and refrigerate. Bake when ready. Add 5–10 extra minutes if cold from fridge.
3. What type of cheese works best?
Gruyère gives nutty, smooth flavor. Parmesan adds sharpness. You can also mix in Fontina or Cheddar.
4. Can I add herbs for flavor?
Yes, fresh thyme, rosemary or parsley works well. Sprinkle lightly before baking for extra aroma.
5. Can I freeze leftovers?
Yes, freeze in an airtight container up to 2 months. Reheat in oven covered at 350°F until warmed through.
Final Thoughts
The Ina Garten Root Vegetable Gratin Recipe is creamy, cheesy and packed with flavor. It is easy to make and elegant for any meal.
Now you know the Ingredients for Ina Garten Root Vegetable Gratin Recipe and How to make Ina Garten Root Vegetable Gratin step by step. Try it soon for a cozy and delicious dinner.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!