Spicy Root Vegetable Gratin takes the classic French side dish and gives it a gentle spice makeover. Instead of plain cream and cheese, you get layers of potato and sweet potato seasoned with curry powder, turmeric, and just enough chilli to keep things interesting. The celery adds a subtle background note that balances the sweetness of the roots.
I find this dish works well when you want something cozy but a bit different from the usual roster. The spices toast in butter before coating the vegetables, which helps their flavors bloom and spread through every layer as the gratin bakes.
About the Recipe
This gratin is worth making because it brings together humble root vegetables and pantry spices in a way that feels both comforting and interesting. The method is straightforward, with most of the work happening in the oven while you get on with other things. You do not need any fancy equipment or hard to find ingredients.
The combination of milk and cream keeps the dish rich but not heavy, and the spices add warmth without making it fiery. It is the kind of recipe that works just as well for a weeknight dinner as it does for a gathering.
Why you will love this recipe
The layers of tender vegetables soak up the spiced cream as they bake, becoming soft and flavorful all the way through. You get sweetness from the sweet potatoes, earthiness from the regular potatoes, and a subtle crunch from the celery that softens but does not disappear. The curry powder and turmeric give everything a golden color and a warm, savory depth.
Meanwhile, the top turns crisp and caramelized in the final stage of baking. I usually make this when I want a side dish that can hold its own next to simple roasted chicken or grilled fish. Because the spices are gentle rather than aggressive, the gratin pairs well with a lot of different main courses.
Spicy Root Vegetable Gratin
About the Recipe
This gratin is worth making because it brings together humble root vegetables and pantry spices in a way that feels both comforting and interesting. The method is straightforward, with most of the work happening in the oven while you get on with other things. You do not need any fancy equipment or hard to find ingredients.
The combination of milk and cream keeps the dish rich but not heavy, and the spices add warmth without making it fiery. It is the kind of recipe that works just as well for a weeknight dinner as it does for a gathering.
Why you will love this recipe
The layers of tender vegetables soak up the spiced cream as they bake, becoming soft and flavorful all the way through. You get sweetness from the sweet potatoes, earthiness from the regular potatoes, and a subtle crunch from the celery that softens but does not disappear. The curry powder and turmeric give everything a golden color and a warm, savory depth.
Meanwhile, the top turns crisp and caramelized in the final stage of baking. I usually make this when I want a side dish that can hold its own next to simple roasted chicken or grilled fish. Because the spices are gentle rather than aggressive, the gratin pairs well with a lot of different main courses.
Spicy Root Vegetable Gratin
Ingredients
- 2 Potatotes (large)
- 2 Sweet Potatoes
- 175 gms Celery
- 1 tbsp Unsalted Butter
- 1 tsp Curry Powder
- 1 tsp Ground Turmeric
- 1/2 tsp Ground Coriander
- 1 tsp Mild Chilli Powder
- 3 Shallots (chopped)
- 2/3 cup Single Cream
- 2/3 cup Milk
- Salt (as per taste)
- Ground Black Pepper (as required)
- Chopped Fresh Flat Leaf Parsley to garnish
Instructions
- Peel the potatoes, sweet potatoes and celery and cut into thin, even slices using a sharp knife and place the vegetables in a bowl of cold water to prevent them from discolouring.
- Preheat the oven to 180C. Heat half the butter in a heavy pan, add the curry powder, ground turmeric and coriander and half the chilli powder. Cook for 2 minutes, then leave to cool slightly. Drain the vegetables, then pat them dry with kitchen paper. Place in a bowl, add the spice mixture and the shallots and mix well.
- Arrange the vegetables in a shallow baking dish, seasoning well with salt and pepper between the layers. Mix the cream and milk together; pour the mixture over the vegetables, then sprinkle the remaining chilli powder on top.
- Cover the dish and bake for 45 minutes. Remove the lid, dot the vegetables with the remaining butter and bake for a further 50 minutes or until the top is golden brown.
- Serve the gratin garnished with chopped parsley.
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Frequently Asked Questions
Q: Can I use other root vegetables in this gratin?
Yes, parsnips, turnips, or rutabaga work well. Just slice them to the same thickness as the potatoes so everything cooks evenly. You might need to adjust the baking time slightly depending on which vegetables you choose.
How do I know when the gratin is fully cooked?
Insert a sharp knife into the center. It should slide through the vegetables easily with no resistance. The top should be golden brown and the cream mixture mostly absorbed.
Can I make this gratin ahead of time?
You can assemble it a few hours ahead and keep it covered in the refrigerator, then bake it when needed. Add about ten minutes to the covered baking time if you start from cold.
What can I use instead of single cream?
Half and half works well, or you can use all milk for a lighter version. The texture will be less rich but still creamy. Avoid heavy cream on its own as it may be too thick.
Is this dish very spicy?
No, the heat level is mild. The spices provide warmth and flavor rather than significant heat. If you want it spicier, increase the chilli powder to one and a half or two teaspoons.
