Scalloped Beetroot, Parsnip and Potato Gratin

So I know Thankgsiving is coming up in the States and I do miss that holiday. Here in Germany we celebrate Erntedankfest though which is kinda similar but with different dishes served. I was looking for a way to incorporate some color into a bland potato gratin. So I came up with this Scalloped Beetroot, Parsnip and Potato Gratin


Well I was lusting for something super hearty yesterday and I still had some root vegetables I needed to cook so I decided to take a twist onto the traditional Potato Gratin and add some beetroot and parsnip. I can’t even describe how delicious it turned out and just look at these colors! I served it with brussel sprouts and salmon. The brussel sprouts really add a nice complementary contrast to the gratin.


  • 1 potato, sliced 1/8-inch-thick
  • 2 fresh parsnips, sliced 1/8-inch-thick
  • 2 fresh beetroot, sliced 1/8-inch-thick
  • 2 tbsp light butter, melted
  • 1 medium sized onion
  • 1 garlic clove
  • salt and fresh pepper to taste
  • 3 oz (3/4 cup) shredded Cheddar
  • 1/2 cup fat free milk (I used soy milk)
  • 1/2 cup heavy cream
  • 1 tbsp flour
  • pinch freshly grated nutmeg
  • 1 tsp thyme
  • 1 tsp sage


Preheat oven to 425°F.
In a large baking dish/ casserole dish, combine the potato, parsnips and beetroots. In a medium saucepan over medium heat, melt butter. Add diced onion and garlic and cook until the onion turns translucent. Whisk in flour and cook for 1 minute. Whisk in milk, heavy cream, cheddar, nutmeg, thyme, sage, pepper and salt. Bring to a boil over high heat. When it’s starts to bubble and thicken reduce heat and simmer for 5 minutes, stirring frequently. Spread mixture over the vegetables. Bake for 45 min, or until the veggies are tender.




  1. Mimis Foodblog Oct 20th, 2016 10:17 am

    Das hört sich ja richtig lecker an.
    Viele liebe Grüße,


    • Anni Oct 20th, 2016 11:08 am

      Hi Mimi,

      schön, dass es dir gefällt 🙂

      Viele Grüße


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