Root Vegetable Gratin

– from Our Homes Fall 2016, by Jenelle McCulloch

Before baking...

Before baking…

I made this with fresh root veggies from my local market and it was DELICIOUS! The recipe recommended a mandoline to slice the veggies but I had no trouble with a good, large knife.


  • 1 large white baking potato, scrubbed and thinly sliced
  • 1 large sweet potato, scrubbed and thinly sliced
  • 1 large apple, cored and thinly sliced
  • 2 cloves garlic, thinly sliced
  • a few sprigs each of fresh thyme and oregano, stems removed
  • 1 T. butter
  • 2 T. olive oil
  • salt and pepper to taste
  • 3/4 cup goat cheese
...and after baking.

…and after baking.


  1. Preheat oven to 375 degrees F.
  2. Put vegetable and apple slices into a large bowl and toss with olive oil, herbs, salt, and pepper. (I did the beets in a separate bowl to prevent them from staining the other veggies).
  3. Rube the bottom and sides of a 2-quart casserole dish with butter. Layer the veggies and apples, fanning them as you go. Have fun with how to arrange the colours.
  4. Slip garlic slices here and there between layers.
  5. Sprinkle goat cheese between the layers and over top.
  6. Cover dish with aluminum foil and bake for 1 hour. Remove foil and continue to bake uncovered for 20-35 minutes, or until veggie tops turn golden.