Caramelized root vegetables mingle in a dairy-rich gratin that feels indulgent yet simple.
Thinly sliced carrots, parsnips, and beets stack like color-soaked ribbons, bathed in lactose-free cream and molten cheeses.
The result is velvet-tender layers with a golden top, perfect as a comforting side or centerpiece for any cozy gathering.
Equipment
- 3-quart baking dish (oval or rectangular)
- Foil (to cover the dish while baking)
- Cutting board
- Chef’s knife
- Mandoline slicer (optional, for thin, even slices)
- Mixing bowls (3 – one each for carrots, parsnips, and beets)
- Measuring spoons
- Measuring cups
- Grater (for Parmesan and Gruyere, if not pre-grated)
- Spatula or tongs (for tossing vegetables with cream, cheese, and seasoning)
- Oven mitts
- Serving spoon or spatula
Ingredients
- 1 tbsp lactose-free unsalted butter softened
- 1-2 long carrots (about 2 inches thick), peeled (see Notes)
- 3-4 large parsnips, ends trimmed and peeled
- 4-5 small beets, peeled (see Notes)
- 14 tbsp lactose-free heavy cream, divided (see Notes)
- 110 g grated Parmesan, divided (see Notes)
- 1 tbsp fresh minced thyme, divided plus more for garnish
- 30 g shredded gruyere (see Notes)
- salt and pepper to taste
Instructions
- Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
- Slice carrots, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
- Pour 4 tablespoons cream over each carrots and parsnips, and 2 tablespoons cream over beets.
- Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
- Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan.
- Grab a stack of carrots and line them standing up on a bias, at the top of the baking dish. Follow the carrots with a row of parsnips, followed by a row of beets. Repeat with the remaining carrots, parsnips and beets, creating 6 rows of root vegetables.
- Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover gratin and top with shredded gruyere.
- Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
- Finish with a sprinkle of fresh thyme leaves. Serve.
Beets are up to 75 g (1 small), and they have GOS and fructant. This mean that depending on how many beets you use, you can eat 1/4 of the recipe yiels.
To make the gratin even lower in FODMAP, see Notes for the substitione
Both Parmesan and gruyere are aged cheeses and they are low in lactose. If you are especially sensitive to lactose, consider replacing them with lactose-free cheese.
You can substitute heavy cream with whole lactose-free milk, but keep in mind that the mixture won’t thicken as much or be as creamy.
As for beets that are high in FODMAP in high quantities, you can use the following substitutions:\
Low FODMAP Portion
Beets are up to 75 g (about 1 small beet) per serving. Beets contain GOS and fructans, so the amount of beet determines how much of the dish fits a low-FODMAP portion; about 1/4 of the recipe equals one portion.
To reduce FODMAPs further, consider the substitutions mentioned in the Notes below.
Notes on substitutions include: use more carrots and parsnips, and adjust dairy as needed.
Notes
Both Parmesan and gruyere are aged cheeses and they are low in lactose. If you are especially sensitive to lactose, consider replacing them with lactose-free cheese.
You can substitute heavy cream with whole lactose-free milk, but keep in mind that the mixture won’t thicken as much or be as creamy.
As for beets that are high in FODMAP in high quantities, you can use the following substitutions:
- Turnips: up to 75 g (1/2 medium), and it contains sorbitol, GOS;
- Rutabaga: up to 75g (1/3 cup), and it contains sorbitol;
- Carrots: naturally low FODMAP;
- Beets pickled in vinegar: they are low FODMAP
More helpful tips:
- Parmesan and Gruyere are aged cheeses and generally low in lactose; if you’re especially lactose sensitive, replace with lactose-free cheese.
- You can substitute heavy cream with whole lactose-free milk; expect less thickening and creaminess.
- A mandoline helps achieve even slices; if using by hand, keep slices uniform for even cooking.
- This gratin is adaptable: swap vegetables or dairy to fit dietary needs.
Final Words
Serve this elegant root-vegetable gratin hot from the oven, with a green salad and a crusty loaf to soak up the velvety sauce. Leftovers reheat surprisingly well, though you may want to cover the top to preserve color.
If you like extra crunch, finish with a last-minute pinch of thyme and black pepper.
This dish is adaptable: swap vegetables, adjust cheese, or use dairy-free substitutes to fit your needs.
Gather family and friends, savor the aromas, and let the creamy layers speak for themselves. Pair with white wine or a sparkling beverage to highlight the gentle sweetness. Enjoy every bite.
