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.
Start 7 days free and the rest of Vegetable Gratin with Pistachio Crumb opens in full.
- Every recipe in full, this one included
- One shopping list across everything you’re cooking
- Servings that scale, and cups instead of grams
- Ask Chef Ivana Sanshia a question on any recipe
A payment method is collected at checkout. Your 7 days are free; cancel before they’re up and you’re not charged. After that your plan renews automatically until you cancel, which takes two clicks in your account.
Ivana Sanshia’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.
Tossing 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.
Club
Ask Chef Ivana Sanshia
If you have any questions, ask, and Ivana Sanshia replies to you personally. No Bots, No AI.
Sent to Chef Ivana Sanshia
She reads every question herself and replies by email, usually within a day or two.
Filed under
Picked by Ivana Sanshia
Other dishes you might like
All recipes →Hand-picked to round out the meal, or simply to cook next.
