top of page

Root Vegetable Gratin with Cheddar Cheese

Prep Time:

30 min.

Cook Time:

2 hr.


8, 1 cup each


Dinner Ideas

About the Recipe



  • 1 1/2 cups all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 4 tablespoons cold unsalted butter, cubed

  • 1 cup extra-sharp cheddar cheese

  • 1/3 cup heavy cream


  • 8 cups 1-2-inch pieces root vegetables such as rutabaga, turnip, winter squash, sweet potato, celeriac and beets

  • 3 cloves garlic, halved and crushed

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons tomato paste

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/2 cup dry white wine

  • 1 cup no-chicken or chicken broth

  • 1 tablespoon chopped fresh herbs such as marjoram, rosemary, sage and thyme plus more for garnish


  1. To prepare the topping: Add flour, baking powder and salt to a food processor fitted with the blade attachment and pulse to combine. Add butter and cheddar cheese. Pulse until the cheese and butter is incorporated (the mixture will look like wet sand). Add cream and pulse a few times until mixture begins to stick together. Set aside.

  2. To prepare gratin: Preheat oven to 375 degrees F.

  3. Add root vegetables and garlic to a non-reactive 9 by 13 inch baking dish. Add tomato paste, olive oil, salt and pepper and stir until well coated. Bake for 45 minutes, stirring once or twice. 

  4. Remove from oven and add wine; stir to deglaze the pan. Add broth and chopped herbs. Top with evenly with Cheddar mixture. Return to oven and continue baking until the vegetables have softened and the topping is beginning to brown, about 25 minutes more. Garnish with fresh herbs before serving.

bottom of page