Description
Mediterranean Layered Beet, Sweet Potato & Feta Gratin with Walnuts is a colorful oven-baked vegetable casserole featuring delicate layers of sweet potatoes, earthy beets, and tender parsnips baked in a fragrant garlic herb cream. Finished with creamy feta, nutty Parmesan, toasted walnuts, and fresh parsley, this elegant gratin delivers the perfect balance of sweet, savory, creamy, and crunchy flavors. It’s an impressive side dish for holidays, family dinners, or special occasions and can even serve as a satisfying vegetarian main course.
Ingredients
Vegetables
2 medium sweet potatoes, peeled and thinly sliced
2 medium parsnips, peeled and thinly sliced (or golden beets)
2 medium red beets, peeled and thinly sliced
Dairy & Fats
6 oz (170 g) feta cheese, crumbled
1/2 cup heavy cream
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1/2 cup grated Parmesan cheese
Seasonings & Toppings
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1/2 cup toasted walnuts, roughly chopped
2 tablespoons fresh parsley, chopped
1 tablespoon hot honey or regular honey (optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with the melted butter.
Whisk together the heavy cream, olive oil, garlic, thyme, oregano, smoked paprika, salt, and black pepper.
Arrange a layer of sweet potato slices in the baking dish.
Add a layer of parsnips (or golden beets), followed by a layer of red beets.
Spoon some of the cream mixture over the vegetables and sprinkle with crumbled feta.
Repeat the layers until all the vegetables are used.
Pour the remaining cream mixture evenly over the top.
Sprinkle with the grated Parmesan cheese and toasted walnuts.
Cover tightly with foil and bake for 45 minutes.
Remove the foil and continue baking for 20 to 25 minutes until the vegetables are tender and the top is golden brown.
Allow the gratin to rest for 10 minutes.
Garnish with chopped parsley and drizzle with hot honey if desired before serving.
Notes
Use a mandoline to slice the vegetables evenly for consistent cooking.
Toast the walnuts beforehand for extra flavor and crunch.
Allow the gratin to rest before serving so the layers hold together beautifully.
Prepare the gratin up to one day ahead and bake just before serving.
Store leftovers in the refrigerator for up to 4 days and reheat covered until warmed through.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean