Root Vegetable Gratin

If you are searching for holiday side dishes, Root Vegetable Gratin is a fresh alternative to a traditional potato gratin. Layers of rutabaga and sweet potato alternate with red potatoes in this colorfully striated dish flecked with sage.  The root vegetables lend an extra dimension to this rustic winter gratin with their sweet earthy flavor, while adding a more nutritious alternative to the simple potato.

Root Vegetable Gratin
Serves 6-8

16 ounces sour cream
1 garlic clove, minced
1 tablespoon minced fresh sage leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
4 medium red potatoes
2 large sweet potatoes, peeled
1 large rutabaga, peeled
6 ounces Gruyère cheese, finely grated

Preheat oven to 375 F. (190 C.) Butter a gratin dish.
Combine sour cream, garlic, sage, salt, pepper and nutmeg in a bowl and mix well. Thinly slice potatoes and rutabaga, preferably with a mandoline. Arrange 2 layers of red potatoes, overlapping, in bottom of gratin dish. Spread a thin layer of the sour cream over the potatoes. Sprinkle with a little Gruyere cheese. Cover with a double layer of sweet potatoes. Spread with a thin layer of sour cream and a sprinkling of Gruyere. Repeat with a layer of rutabaga. Repeat process until all of the vegetables have been incorporated. (There should be about 6 layers in all.) Thoroughly top gratin with remaining sour cream. Sprinkle a liberal amount of Gruyère over sour cream. Bake in oven until vegetables are tender and top of gratin is brown and bubbling, about 1 hour and 15 minutes. (Loosely cover gratin with buttered foil if browning too fast.) Serve garnished with fresh sage leaves.

If you like this, you might enjoy these TasteFood recipes:
Beet Gratin with Gruyère and Thyme
Smashed Potatoes with Celery Root and Horseradish
Kale, Bulgur and Carrot Salad

or these gratin recipes from the food blogs:
Onion Gratin with Rosemary and Thyme from Kalyn’s Kitchen
Potato Fennel Gratin from Herbivoracious
Swiss Chard and Sweet Potato Gratin from Smitten Kitchen