Root Vegetable Au Gratin | Recipes Fromagerie Bergeron
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Root Vegetable Au Gratin

If you’re known for your traditional holiday dinner, your guests will love this root vegetable au gratin. Creamy and comforting, it’s the perfect accompaniment to any meat dish. At the core of this recipe is our favourite cheese, Louis Cyr, with its roasted taste. We guarantee that there will be no leftovers!

Cuisine type : Vegetarian
Servings : 6 servings
Ingredients

2–3 small beets

2–3 small potatoes

1 sweet potato

⅔ cup of 35% cooking cream

2 cloves of garlic, minced

1 tsp. of thyme + ½ tsp. for presentation

¾ cup of Louis Cyr cheese, grated

Salt and pepper

Toppings

400 g Inspiration Assortment (optional)

Instructions
  1. Preheat the oven to 400 °F.

  2. Peel and thinly slice vegetables. Use a mandolin for best results. Place sliced beets in a separate bowl and rinse under running water 3 times to prevent them from staining the other vegetables during cooking.

  3. In a bowl, combine cream and garlic, 1 tsp. of thyme, 1 tsp. of salt and pepper to taste.

  4. Pour 4 tbsp. of the cream mixture into the bottom of a casserole dish.

  5. Place rows of vegetables in the dish, then pour over the remaining cream mixture. Cover with foil and bake for 40 minutes or until vegetables are cooked.

  6. Remove foil. Add cheese on top and sprinkle with thyme, then return to the broiler for about 4 minutes.
    If you want an even more indulgent result, add a few slices of Inspiration cheese between the vegetables at this recipe stage.

  7. Serve in the middle of the table as a side dish.

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