Roasted Root Vegetable Gratin with Thyme & Gruyere

Pair with Lytton Springs

Part of our 2025 Holiday Pairing Feast, this recipe was created by the Primal House Culinary Team in Paso Robles to celebrate the bounty of California's Central Coast. The menu is designed to help create a festive six-course holiday meal, combining elegance and approachability for the home chef.

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Yield: 6
Active Time: 1 hour

Ingredients:

  • 2 parsnips, peeled and thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 sweet potato, thinly sliced
  • 1 small celery root (celeriac), peeled and thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh thyme
  • 1 cup grated Gruyère cheese
  • Salt & pepper

Directions:

  1. Preheat oven to 375°F. Toss vegetables with garlic, olive oil, salt, and pepper. Layer in a baking dish.
  2. In a small bowl, combine the cream, mustard, and thyme, and pour over the vegetables. Sprinkle with cheese.
  3. Cover and bake for 40 minutes. Uncover and bake for an additional 10 minutes until golden.

Plating Instructions

Scoop gratin into a warm side dish bowl or serve family-style in the baking dish garnished with thyme sprigs.

Chef’s Note

This versatile side dish can also be made in advance and reheated. Use a mandoline for even slicing.

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