Recipes & Pairings
Cheesy Root Veggie Gratin
Looking for an updated twist on a favorite, classic dish? Go beyond the basic potato and try this deceptively easy-to-make Cheesy Root Veggie Gratin. Made with colorful beets, sweet potato, rutabaga and fresh thyme, this comfort food favorite, paired with a Rioja Reserva wine, is a satisfying combination guests will love. Try one (or all three) of our Rioja Reserva recommendations and enjoy!
Cheesy Root Veggie Gratin
Ingredients
- 1 Red beet
- 1 Golden beet
- 1 Sweet potato
- 1 Rutabaga
- 2 Sprigs of Thyme
- Salt & Pepper to taste
- 2 Cups Milk
- 2 Tbsp. Butter
- 1 Tbsp. Flour
- 1 Cup Gruyère cheese, shredded
Directions
- Preheat oven to 375° F
- Thinly slice beets, sweet potato, and rutabaga, placing each into own bowl, and season with salt, pepper, and fresh thyme leaves.
- In a medium-sized saucepan over medium heat, melt butter and add flour, stirring continuously. Slowly cook butter-flour mixture for 5 minutes, stirring entire time.
- Slowly add milk, (2 Tbsp. at a time), whisking until fully incorporated and smooth.
- Lower heat to low and cook milk mixture, stirring often, until no longer tastes of flour.
- Add the shredded cheese and stir together until evenly melted.
- Add cheese sauce to bottom of a gratin dish and arrange each vegetable in a fanned-out stack.
- Cover with parchment paper, and aluminum foil and cook for 20 minutes.
- Remove cover and allow to brown on top.
- Serve warm and enjoy!
