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Root Vegetable Gratin with Romesco

This dish is ALMOST too pretty to eat. The jewel tones are a show stopper on any table and easy enough to make ahead!

Chef Tip: Season the beets separately so they don’t stain the rest of your root veggies. It won’t impact the taste but will give it this stunning appearance.


  • Butter

  • 2 Sweet Potatoes, peeled, thinly sliced

  • 3 large parsnips, ends trimmed and peeled, thinly sliced

  • 3-5 small beets, peeled, thinly sliced

  • 1 ½ cups heavy cream

  • 1 pouch Haven’s Kitchen Red Pepper Romesco

  • ½ cup grated parmesan

  • About 5 sprigs of fresh thyme

  • Salt

  • 1 cup grated Gruyere cheese


Step 1

Preheat your oven to 400˚F and grease a large skillet or baking dish with softened butter

Step 2

In 2 separate bowls, cover the root vegetables with a bit of heavy cream, grated Parmesan, and a few thyme leaves. Season each bowl generously with salt and toss to coat.

Step 3

Pour remaining cream and a whole pouch of Romesco into the bottom of the baking dish and spread to coat the pan

Step 4

Get creative with the build! We like to make circles with the veggies, but you can lay them out however you'd like!

Step 5

Season with more grated Parmesan, cover with foil, and cook for 30 minutes or until vegetables are softening

Step 6

Uncover the gratin and top with the shredded Gruyere, then place the gratin back into the oven, uncovered, and cook for about 20 more minutes, or until vegetables are fork tender, cheese has melted, and the top has lightly browned

Step 7

Finish with a sprinkle of thyme leaves

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