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Cheesy Root Vegetable Skillet

Riley Yahr

This cheesy root vegetable skillet is not only beautiful (look at those colors!) but also so delicious. It’s creamy, cheesy and loaded with soft and crispy veggies. It’s the perfect side dish for Thanksgiving. You can even bake it the night before and just heat in the oven the day of!

Cheesy Root Vegetable Skillet

Ingredients

  • 2 russet potatoes

  • 1 parsnip

  • 2 sweet potatoes (I used one orange and one purple to add some color)

  • 2 large beets

  • 3/4 cup heavy cream

  • 1/2 cup grated parmesan cheese

  • 3 cloves garlic, minced

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tsp fresh thyme leaves (stems removed)

  • 3/4 cup grated gruyere cheese

  • Olive oil

Directions

  1. Preheat oven to 350°F.

  2. Grease a cast-iron skillet, or any oven-safe dish around 12-inches in diameter, with olive oil.

  3. Peel all the vegetables. Using a mandoline, or a knife, slice the vegetables into rounds a little less than 1/4-inch thick. (I use my mandoline at the 3/16-inch setting). Slice the beets last so they don’t bleed over the rest of the vegetables. (Ideally, you’ll want the slices thin enough so they’re flexible and able to bend. This makes it easier as you arrange them in the skillet.)

  4. Arrange the slices in the skillet starting on the outside and spiraling towards the center. Use the large rounds on the outside and smaller rounds as you get closer to the center. If you have any extra slices at the end, carefully slide them into the skillet.

  5. In a bowl, mix together the cream, parmesan, garlic, salt, pepper and thyme. Pour mixture evenly over the vegetables. Use a spoon to spread around any clumps. Drizzle the top with a little bit of olive oil. Top with the grated gruyere.

  6. Cover with foil and bake for about 30 minutes, or until the vegetables are soft. Test the veggies with a toothpick to make sure they’re soft. Broil for another 3-5 minutes (watching very carefully to prevent burning) until the cheese is golden brown and veggies are crispy on the edges.

*Tip: Bake it the night before Thanksgiving (or any dinner party) and just heat in the oven the day of the party. Just make sure to loosely cover with foil to prevent burning.