There’s something about a Roots Tatin with three-cheese sauce that feels like a warm, comforting hug from the inside. It’s rich yet earthy, with a crispy, golden crust that gives way to layers of tender root vegetables, all drenched in a velvety three-cheese sauce that you’ll want to scoop up with every bite.
This dish has quickly become my go-to for any cozy dinner gathering, especially when I want to impress without spending hours in the kitchen. The three cheeses—mild but flavorful—meld together to create a luscious sauce that complements the sweet, caramelized roots, offering a balance of comfort and sophistication.
I first discovered this combination during a fall dinner party and was blown away by how the hearty vegetables paired so perfectly with the cheesy sauce. It’s the perfect dish to transition from crisp autumn nights into the chill of winter, making it ideal for the season.
Why This Is My Go-To Recipe
- It’s comforting without feeling too heavy, making it perfect for any season.
- I love how versatile it is—swap in any root vegetables based on what’s in season or what you have on hand.
- The combination of creamy cheese and roasted roots always gets rave reviews.
- It’s surprisingly easy to make but always feels like a special treat.
- I always feel proud to serve it because it looks beautiful and tastes even better.
Roots Tatin Three-Cheese Sauce Recipe
Equipment
- Baking trays
- Knife
- Pan
- Pastry Brush
- Rolling Pin
- Small Bowl
Ingredients
- 3 large carrots about 500g peeled
- 2 sweet potatoes peeled about 500g
- 3 large parsnips about 500g peeled
- 3 small turnips peeled about 350g
- 2 tbsp olive oil
- 3 cloves garlic bashed
- 50 g butter
- 4 tbsp maple syrup
- a few sprigs rosemary
- 2 sheets ready-rolled puff pastry
- 1 egg beaten
THREE-CHEESE SAUCE
- 50 g soft cheese
- 50 g gruyère
- 50 g dolcelatte
- 100 ml double cream
- ground white pepper
Instructions
- Preheat the oven to 190°C (fan 170°C/gas 5). Cut vegetables into 1.5cm discs, toss with olive oil and garlic, and spread on a baking tray. Roast for 30-35 minutes until tender and slightly golden.
- Increase the oven temperature to 200°C (fan 180°C/gas 6).
- Melt butter and maple syrup in a pan, then pour into the bottom of a 26x36cm baking tray. Add rosemary and arrange the roasted vegetables in a single layer.
- Roll out pastry, join the pieces with egg, and drape over the vegetables. Trim, tuck in the sides, and make steam holes. Glaze with egg and bake for 30-35 minutes until golden and puffed.
- Let the tart cool for 5 minutes, then flip onto a board and cut into sections.
- For the cheese sauce, melt the ingredients in a pan, season with white pepper, and serve with the tart.
Nutrition
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