This Root Vegetable Dauphinoise is a layer of sweet potatoes, and parsnips baked in a creamy garlic and Gruyère blend. A delightful twist on comfort food for any American occasion!
Today I bring you comfort food, and autumn, to the max. There’s no way you can eat this dish without feeling like you’re wrapped in a big, fluffy blanket and fluffy socks.
If you’ve had a bad day (or a really, really good day) this take on a traditional Dauphinoise is the perfect side dish for your dinner.
I mean look at those layers. Seriously. I wanted to use a variety of vegetables for this root vegetable dauphinoise, rather than just a traditional dauphinoise potato because I think there are SO many wonderful vegetables around in the fall that often get forgotten.
The thing with root vegetables is how well they all complement each other, it’s like they were built to go together, so why settle for just potatoes?
One of the most important things when cooking a dish like this is to ensure that the slices are even.
If you have some thick, some thin, and some in between, they aren’t going to cook at the same time and this will result in a part mushy, part undercooked dauphinoise.
That is not what we are going for. The easiest way to achieve this uniformity is with a mandolin.
I used the Zyliss Smart Guard Mandolin because for me it takes the fear out of using a mandolin.
It’s an easy way to cut all the root vegetables to the same size, and with its convenient thickness adjuster, you can be sure you are getting the slices exactly the size you want every single time.
Related: I also used this mandolin to make this Multi-Vitamin infused water!
You could substitute any root vegetables you love in this recipe.
Because of the way they all work together so nicely, there’s no reason why you have to stick exactly to my recipe below, just try to keep the overall amount of vegetables the same so that there is the right balance of sauce to solid veg.
If that crispy crust doesn’t make you want to dive in, I don’t know what will!
This post is sponsored by Zyliss UK. All opinions are my own, I will only ever write about products I genuinely love.
Root Vegetable Dauphinoise
- 2 potatoes medium sized
- 1 sweet potato medium-sized
- 1 violet sweet potato medium-sized
- 1 parsnip
- 1 carrot
- 2.1 oz. cheese gruyere
- 0.7 oz parmesan or grana padano cheese
For the Sauce
- 1.5 cups whole milk
- 3/4 cup heavy cream
- 1 clove garlic
- Preheat the oven to 374°F (190°C)
- Rub the knob of butter around the inside of a large ovenproof dish. Peel the garlic clove and cut it in half, then rub the exposed middle around on top of the butter.
- Using a mandolin, slice all the vegetables into slices about 1/8 of an inch thick. Construct the Dauphinoise as follows: – Layer 1/3 of the vegetables in the bottom of the dish, overlapping them and alternating between the different types as you go.– Sprinkle 1/3 of the gruyere cheese on top of the vegetables.– Layer 1/3 of the vegetables on top of the gruyere cheese layer, the same way you did on the bottom.– Sprinkle another 1/3 of gruyere cheese on top of this layer.– Layer the final 1/3 of vegetables on top of the gruyere cheese layer… now wait and move onto step 4.
- Add the milk, cream and the garlic clove you used earlier into a saucepan and heat on a low heat just until the milk begins to simmer. Immediately remove it from the heat and pour it evenly over the vegetables in the oven dish. Mix the remaining 1/3 of the Gruyere cheese with the Parmesan and sprinkle over the top of the Dauphinoise.
- Bake for 50 minutes to 1 hour until the top has turned a crispy, golden brown. Allow to sit for 5 minutes after it comes out of the oven, then serve immediately.