Root Vegetable Gratin

This casserole is perfect for a large gathering with a savory take on the classic sweet potato casserole. This is sure to be a favorite with your family for your next holiday dinner!

Serves 8-10 Prep time: 20 minutes Total Time: 1 hour 20 minutes


1 large rutabaga, peeled and thinly sliced

4 small turnips, peeled and thinly sliced

3 medium sweet potatoes, peeled and thinly sliced

8 ounces goat cheese, crumbled, divided

2 cups heavy whipping cream

2 teaspoons fresh chopped thyme

2 teaspoons fresh chopped rosemary

2 teaspoons sea salt

1 teaspoon ground black pepper

½ cup chopped pecans


Preheat oven to 400°. Butter a 13×9 baking dish and set aside, preferably with a fitted lid.

Shingle half the vegetables in the prepared pan, layer with half the goat cheese. Shingle remaining vegetables.

In a small bowl, whisk together heavy cream and next 4 ingredients until combined. Pour over vegetable mixture. Cover with lid and bake for 45 minutes or until vegetables are pierced easily with a knife; take off cover. Top with remaining goat cheese and pecans, bake 15 minutes more until the goat cheese lightly browns and pecans are toasted. Serve immediately.