Winter Root Vegetable Gratin

The farmer’s market is currently filled with root vegetables and leafy greens. I have grown to love beets, and cannot imagine any week passing by without beets in my diet! I especially love them cut into medium sized cubes, with olive oil, zataar, smoked paprika, salt and pepper. I add them to salads, or grain salads like farro or quinoa etc. I use beets to make fresh juice as well, along with carrots, apple, orange, lemon and ginger. It is so good for you!


Beetroot are a great source of fiber, manganese, potassium, iron and vitamin C. Beetroot helps to lower blood pressure and helps to increase the haemoglobin levels as well. A few years ago, in the wee days, before we had kids, we used to go out a lot to new restaurants, try different cuisines, go for weekend trips to nearby towns in Northern California. We went to The Girl and the Fig on one of our weekend trips, and I had the most amazing beet gratin ever! It was soo delicious as I remember, with some crusty bread and good wine!



I was thinking of our weekend trips and how fun it was to go wine tasting, and have amazing meals, and talk about so many different topics. That’s how I thought of this delicious beet gratin and decided to make a Winter Root Vegetable Gratin with potatoes, yellow beets, red beets, fennel and radishes. The recipe is fairly simple and adapted from Bon Appetit. I used gruyere cheese and parmesan cheese to make it creamy and salty at the same time. The melty bubbly cheese on the top with the slightly charred crust is the best part ! 😉 My whole kitchen smelt wonderful with the herbs like thyme and rosemary and some fronds from the fennel.



You ofcourse need to pair a cheesy gratin with wine, and I paired it with this super yummy 2015 Sonoma Coast Chardonnay from Meadowcroft Wines in Sonoma. I had the pleasure of wine tasting at this winery with an invitation from Meadowcroft wines, and the wines are exquisite and seriously delicious! I have tried their Pinot Noir and Riesling as well, and both are wonderful. If you get a chance, you must try the wines. You can get them on the website. This post is not sponsored. I honestly do love their wines.



Make this wonderful gratin while the root vegetables are fresh and in season! If you do make this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment below on the blog post!





Winter Root Vegetable Gratin


  • 5 medium red potatoes
  • 2 medium red beets, washed and peeled
  • 2 medium yellow beets, washed and peeled
  • 2 fennel bulbs, washed
  • 5-6 round radishes, washed
  • 1 ½ cup heavy cream
  • 2 tbsp fresh thyme
  • 2 tbsp fresh rosemary
  • 1 – 1 ½ cups Gruyere cheese, finely grated
  • 1 cup parmesan cheese, finely grated
  • 2 shallots, diced small
  • 4 garlic cloves, finely grated
  • 2 tbsp butter
  • 2 tsp salt or to taste
  • 2 tsp black pepper or to taste
  • Baking dish: 14 inch oval Staub Shallow Baking Dish


  1. The potatoes, beets, fennel bulbs, radish should be very thinly sliced on the mandolin. Keep it aside.
  2. Preheat the oven to 325 degrees.
  3. In a small saucepan, on medium to low heat, add the butter, shallots, garlic. Saute for a minute to brown the shallots. Add in the heavy cream, 1 tsp thyme, rosemary, salt and pepper. Add in 1/4 cup parmesan cheese and mix. Let it simmer and cook for about 7 minutes. Switch off the stove.
  4. Butter the baking dish. Arrange half of the potatoes, beets, radishes, fennel slices in an alternate manner in the baking dish to make a pretty layer, until the bottom of the dish is covered. Make sure the layers are tucked in tight. Sprinkle with salt and pepper to season the layer. Pour half the cream mixture over the arrangement. Add half the gruyere cheese evenly on top of this layer. Arrange the remaining half of the veggies as a top layer, again in an alternate manner in the baking dish. Sprinkle with salt and pepper to season it. Pour the remaining cream mixture on top of the veggies. Sprinkle the remaining gruyere cheese on the top, evenly over the mixture. Sprinkle the parmesan cheese on the top evenly as well.
  5. Cover with an aluminum foil and put it in the oven for an hour to cook, until tender. Now remove the foil, start the broiler, and broil for about 5 minutes until the gratin comes out golden and bubbly.
  6. Garnish with the remaining fresh thyme and some of the fennel fronds. Serve with some good wine!
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