Autumn Root Vegetable Gratin
Browned and bubbling cheese layered with butternut squash, potatoes, and rutabaga make this autumn root vegetable gratin a truly decadent side dish or main vegetarian meal.
Yield: 6 servings
  • 1½ cups whole milk
  • 1 clove garlic, smashed
  • 2 tbsp olive oil
  • 1.5 lb butternut squash, peeled and very thinly sliced
  • 1 lb yukon gold potatoes, peeled and very thinly sliced
  • ½ lb rutabaga, peeled and very thinly sliced
  • salt and black pepper, to taste
  • ¼ tsp fresh thyme leaves
  • 1 tbsp minced sage
  • 2 cups grated Gruyere
  • 1 cup grated parmesan cheese
  1. Heat the oven to 400F. In a small pot, combine the milk with the smashed garlic clove. Heat over low heat just until small bubbles start to form around the sides. Remove from the heat and let steep while you prepare the remaining ingredients.
  2. Thinly slice the butternut squash, potatoes, and rutabaga. You can use a mandoline if you're brave enough, but I used the slicing attachment of my food processor.
  3. Grease a 9x13-inch baking dish with olive oil. Layer ⅓ of the vegetables in the pan. Season with salt and black pepper and top with ⅓ of the herbs, gruyere, and parmesan cheese. Repeat for two more layers.
  4. Remove the garlic from the milk and pour the milk over the vegetables in the pan. Drizzle the remaining tbsp of olive oil over the vegetables. Bake for 50 minutes, or until vegetables are soft, and cheese is browned and bubbling, rotating the pan once halfway through the baking time. Let cool for 5 minutes before serving.
Adapted from Food52
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at