Of course I love a potato gratin and since it’s fall it’s the perfect time to try this ombré potato and root vegetable root gratin because all the root vegetables are in their prime! This original recipe is from Food and Wine which can get a little fancy at times but this was actually quite simple.

This recipe calls for Yukon gold potatoes, sweet potatoes, beets, and parsnips but unfortunately I got a little too excited and forgot to buy the parsnips. Not a huge deal; of the four parsnips are my least favorite but it would’ve added another nice stark white top layer to the dish so I’ll have to remember for next time.

As per a regular gratin, I thinly sliced all the veggies, then mixed them individually in a cream, garlic, and shallot, and cheese mixture. I stacked the veggies in a baking dish one type at a time starting with the beets and working up to sweet potatoes, then regular potatoes. I baked it according to the recipe and let it cool before we ate it.

I wish I had a better photo but this was sooooo pretty. The colors came out so good and stacked really really nicely on top of each other. It tasted creamy and cheesy but still sweet and starchy from all the root veggies. I feel that parsnips would’ve brightened up the flavor just a little and Caleb agreed it would’ve been nice to have them but we were pretty satisfied with this outcome on its own.

Super nice dish, would make it again for a special meal or if I had extra time to prep everything one day. It does take a little but it can be made ahead of time then baked the next day so that could be worth remembering as well.