Sweet Onion and Root Vegetable Gratin

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  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, crushed
  • 1 large sweet onion, such as Vidalia, thinly sliced
  • Unrefined sea salt, to taste (such as Real Salt)
  • White pepper, to taste
  • 1 ¼ pounds Yukon Gold potatoes or fingerling potatoes
  • 2 parsnips, peeled and cut
  • 3 turnips, peeled and cut into chunks
  • ½ cup organic vegetable broth
  • ½ cup cashews
  • 1 teaspoon fresh thyme
  • Paprika, to taste
  • ½ cup grated Gruyere cheese (optional)


  1. Heat extra virgin olive oil in a large heavy skillet over medium-high heat. Add garlic and sauté 30 seconds. Add onions, season with salt and pepper to taste and cook until very soft, about 15 minutes.
  2. While onions cook place potatoes, parsnips and turnips in a large pot and cover with water. Add salt and bring to a boil. Cook until vegetables are tender, about 12 to 15 minutes. Drain and return vegetables to pot.
  3. Place the vegetable broth, cashews and thyme in a blender and process until smooth and creamy.
  4. Add the cashew cream a little at a time to the pot with the potatoes, parsnips and turnips. Use a potato masher to mash the potatoes (or a handheld stick blender for an ultra-creamy texture.)
  5. Preheat broiler. Transfer the mashed vegetables to an 8 x 8-inch casserole or individual gratin dishes. Sprinkle on a bit of paprika and top with onions and Gruyere cheese (optional). Brown gratin under hot broiler until bubbly, about 3 minutes. Serve warm.

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Note: To make this vegan simply eliminate the cheese (and yes, it still tastes delish, even without the cheese!)

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