Root Veggie Gratin with Blue Cheese
Root Veggie Gratin with Blue Cheese is a hearty vegetarian main course layering sweet potatoes, waxy potatoes and tangy blue cheese in a creamy sauce. The Thermomix chops the garlic and shallot in seconds and mixes the flour, butter and stock into a silky sauce, so this oven-baked gratin comes together with minimal effort and maximum flavour.
About this recipe
Root Veggie Gratin with Blue Cheese Thermomix TM7 recipes bring comforting French-inspired oven cooking within easy reach of any home cook. Layers of waxy potatoes and sweet potatoes are baked in a creamy sauce with crumbled blue cheese until golden and bubbling, making it a satisfying vegetarian main course for a cozy weeknight dinner or a festive winter table. This recipe works brilliantly in the all-in-one kitchen machine because the TM7 chops the shallot and garlic cloves to a fine, even consistency in seconds, then mixes the butter, plain flour, vegetable stock paste and water into a silky sauce without a single lump, hands-free. While the sauce comes together, you can slice the potatoes and layer the casserole, cutting your active preparation time significantly. The sweetness of the root vegetables against the salty, tangy blue cheese creates a flavour contrast that turns simple ingredients into a restaurant-worthy gratin.
Preparation tips
- Slice the waxy potatoes and sweet potatoes evenly thin, roughly the thickness of a coin, so both root vegetables bake at the same rate and every layer of the gratin turns tender rather than some staying firm.
- Choose a firm, crumbly blue cheese and crumble it by hand over the layers rather than stirring it into the sauce, so you get pockets of melted cheese and a more pronounced tang in every spoonful of the gratin.
- Let the gratin rest for about ten minutes after baking before cutting into it; this helps the creamy sauce set around the potato layers and makes serving neat portions to guests far easier.
Recipe variations
- Make a lactose-light version by replacing the blue cheese and butter with a mature aged cheese and plant-based butter; the gratin keeps its savoury depth while becoming gentler for sensitive stomachs.
- For a festive winter variation, add thin slices of celeriac and parsnip between the potato layers and finish with toasted walnuts on top for extra crunch alongside the melted blue cheese.
Thermomix TM7 Benefits
- Garlic cloves and shallot are chopped finely by the TM7 in seconds, releasing their aroma evenly through the gratin sauce without any hand cutting. [Multi-Function]
- Weigh the plain flour and butter directly in the mixing bowl on the built-in scale, guaranteeing a perfectly balanced sauce base for the gratin every time. [Time Savings]
- The Thermomix mixes the stock paste, water and flour into a silky, lump-free sauce while you layer the potatoes, saving you constant manual whisking. [Multi-Function]
- Heat the sauce with precise temperature control so the butter and flour base thickens gently without burning on the bottom of the bowl. [Precision Control]
- Grate a handful of extra cheese in the TM7 bowl in seconds for a generous golden topping that melts into a crisp crust in the oven. [Multi-Function]
Ingredients
- garlic cloves
- shallot
- olive oil
- water
- vegetable stock paste
- blue cheese
- plain flour
- unsalted butter
- double cream
- ground white pepper