Layered Beet Potato & Parsnip Gratin with Feta & Herbs

Layered Beet Potato & Parsnip Gratin with Feta & Herbs

A delightful twist on classic gratin recipes featuring layers of earthy beets, creamy potatoes, and subtly sweet parsnips, enhanced with feta and fresh herbs.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Main Course, Side Dish, Vegetarian

Cuisine: American, Vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

Vegetables

2 medium Beets Thinly sliced
2 medium Potatoes Thinly sliced
2 medium Parsnips Thinly sliced

Additional Ingredients

1 cup Feta cheese Crumble between layers
1 cup Heavy cream or milk To pour over the top
2 tablespoons Olive oil For drizzling
1 teaspoon Salt Adjust to taste
1 teaspoon Pepper Adjust to taste
2 cloves Garlic Optional, minced for flavor
fresh herbs to taste Fresh herbs (such as thyme or rosemary) For layering and flavor

Method

Preparation

Preheat oven to 375°F (190°C).
Thinly slice beets, potatoes, and parsnips.

Layering

In a baking dish, layer the sliced vegetables, sprinkling feta cheese, fresh herbs, salt, and pepper between layers.
Pour heavy cream or milk over the top, ensuring the vegetables are covered.

Baking

Drizzle with olive oil and season with additional salt and pepper.
Cover with foil and bake for 45 minutes.
Remove foil and bake for an additional 15-20 minutes until vegetables are tender and the top is golden brown.
Let cool slightly before serving.

Notes

Pairs beautifully with a fresh green salad and light vinaigrette. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.