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Roasted Root Vegetable Gratin (Gluten Free)

Serves 3-4


Vegetarian Gluten free


· 3 small Yellow Beets sliced

· 3 large Carrots sliced

· 1 large Turnip sliced

· 1 Long sweet potatoes sliced

· 3 large Parsnips sliced

· 2 Garlic cloves minced

· 1 tbsp Thyme, fresh

· 1.5 Tbs Flavor Crank Root Vegetable seasoning

· 2 teaspoons Salt and pepper


· 1 tbsp Butter, unsalted

· 3/4 Cup of Gruyere

· 3/4 Cup of Heavy cream

· 3/4 Cup Parmesan, grated


1. Preheat your oven to 375 degrees

2. In a baking dish butter the bottom and sides or you may spray dish with an olive oil or Canola oil spray

3. Layer or shingle root vegetables that were cut into 1/16 inch slices (slice all vegetables about the same size) in the baking dish one layer at a time. After each layer, add cheese, seasonings, garlic, thyme and some cream.

4. Once you have a couple or three layers add the remainder of the cheese on top. Cover the dish with aluminum foil and place in the preheated oven to bake for about 30-40 minutes or until vegetables are fork tender. Remove the foil, turn the oven to 450 degrees and allow the cheese on top to brown. DONE. You can substitute various root vegetables like celery root, potatoes, butternut squash, etc


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