Vegetable Gratin with Pistachio Crumb
Thinly layered potatoes, sweet potatoes, and beetroot baked in a garlicky Gruyère cream under a crunchy, golden pistachio parmesan crust.
This is the ultimate festive holiday side! Alternating layers of potatoes, vibrant sweet potato, and earthy beetroot sit beneath a luscious garlicky cream sauce infused with fresh thyme and nutty Gruyère cheese. Finished with a golden, crunchy pistachio and parmesan crumb, this bubbling bake brings incredible colour, contrast, and comfort to any dinner table.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Layer the Vegetables
In the prepared buttered baking dish, arrange the sliced potatoes, sweet potatoes, and beetroot in overlapping upright rows (or horizontal alternating layers) to create a striking multicoloured pattern.
- 2
Mix Cream & Coat
In a bowl, whisk together 120 g sour cream, 120 ml cream, 2 grated garlic cloves, 1 tsp fresh thyme, 1 tsp salt, ½ tsp black pepper, and 100 g grated Gruyère cheese until well combined.
- 3
Pour the garlicky Gruyère cream evenly over the arranged vegetables, tapping the dish lightly on the counter so the sauce settles into all the crevices.
The rest of this recipe
There's 7 more ingredients and 3 more steps to go.
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Ivana’s note
Using a mandoline ensures the potato and root vegetable slices are uniform in thickness (around 2–3 mm), guaranteeing they all cook evenly without crunchy spots.
ossing the sour cream in alongside standard pouring cream adds a subtle acidity that cuts straight through the heavy cheese and keeps the gratin luscious without feeling overly greasy.
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