Imagine a dish that transforms humble root vegetables into a creamy, golden masterpiece that will have your family begging for seconds. This Scalloped Root Vegetable Skillet is not just a side dish – it's a culinary experience that combines the earthy sweetness of potatoes, carrots, and parsnips with a luxurious cream sauce and melted cheese. Perfect for cozy family dinners or impressive enough to wow guests, this recipe proves that simple ingredients can create extraordinary meals.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups potatoes, thinly sliced
- 2 cups carrots, thinly sliced
- 1 cup parsnips, thinly sliced
- 1 onion, chopped
- 2 cups heavy cream
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure a 10-12 inch cast-iron skillet or oven-safe skillet is ready for use.
- Wash and carefully slice potatoes, carrots, and parsnips into thin, uniform rounds approximately 1/8 inch thick. Use a mandoline slicer for consistent thickness if possible.
- Finely chop the onion into small, even pieces to ensure uniform distribution throughout the dish.
- Layer the sliced root vegetables in the skillet, alternating between potatoes, carrots, parsnips, and sprinkled onion pieces. Create overlapping layers for even cooking.
- Season each layer generously with salt and freshly ground black pepper, ensuring balanced seasoning throughout the vegetable layers.
- Pour heavy cream slowly and evenly over the layered vegetables, allowing the cream to seep between the vegetable slices.
- Sprinkle shredded cheese over the top of the vegetable layers, covering the surface completely.
- Cover the skillet with aluminum foil and place in the preheated oven. Bake for 30 minutes.
- Remove foil and continue baking for an additional 10-15 minutes until vegetables are tender and the top is golden brown and slightly crispy.
- Remove from oven and let rest for 5-10 minutes to allow the cream to set and enhance the flavors.
- Serve hot directly from the skillet, cutting into wedges for individual portions.
Tips
- Slice Uniformity is Key: Use a mandoline slicer to ensure all vegetable slices are exactly 1/8 inch thick. This guarantees even cooking and a professional-looking presentation.
- Layer with Love: Take your time when layering vegetables, creating slightly overlapping rounds to ensure every bite is packed with flavor and texture.
- Cream Matters: Use full-fat heavy cream for the richest, most luxurious sauce. Don't be tempted to substitute with lighter alternatives.
- Cheese Selection: Choose a cheese that melts well, like sharp cheddar or gruyère, to add depth and complexity to the dish.
- Don't Rush the Resting: Allow the skillet to rest for 5-10 minutes after cooking. This helps the cream set and makes serving easier.
- Make it Your Own: Experiment with additional herbs like thyme or rosemary between layers for extra flavor complexity.
- Check for Doneness: Pierce the vegetables with a fork to ensure they're tender before removing from the oven. The top should be golden brown and slightly crispy.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 8g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 95mg
