Cheesy Root Vegetable Gratin

There’s something incredibly comforting about a cheesy root vegetable gratin. It’s an ideal dish for cozy gatherings, packed with layers of sweet potatoes, parsnips, and beets—all swimming in a rich, creamy sauce. I remember when I first made this for a family dinner, the aroma filled the house, and everyone eagerly gathered around the table for a taste. If you’re looking for a delicious way to elevate your veggie game, this gratin is a sure winner that’s both satisfying and impressive.

What makes this cheesy root vegetable gratin truly special is its heavenly combination of textures and flavors. The tender vegetables meld beautifully with the gooey, melted cheese, while a hint of thyme brightens each bite. It’s perfect for holidays, special occasions, or just a comforting weeknight dinner.

Why you’ll love cheesy root vegetable gratin

• Packed with hearty root vegetables full of flavor.
• Gooey, melted cheese creates the perfect topping.
• Easy to make, great for family gatherings.
• Makes ahead easily and reheats well.
• Beautiful presentation, great for impressing guests.

What ingredients do I need for cheesy root vegetable gratin?

• 1 tablespoon unsalted butter (softened)
• 1-2 long sweet potatoes (about 2 inches thick), peeled
• 3-4 large parsnips, ends trimmed and peeled
• 3-5 small beets, peeled
• 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won’t thicken as much or be as creamy)
• 4 ounces grated Parmesan, divided
• 1 tablespoon fresh minced thyme, divided (plus more for garnish)
• 1 garlic clove, minced
• 1 ounce shredded gruyere
• Salt and pepper to taste

Ingredient notes & swaps:

• Sweet potatoes can be replaced with regular potatoes for a different flavor.
• Heavy cream can be substituted with half-and-half or whole milk, though it may impact the richness.
• Fresh thyme can be swapped with rosemary for a different aromatic profile.

How do I make cheesy root vegetable gratin step-by-step?

To make this delicious gratin, start by preheating your oven and preparing your baking dish. Layer the thinly sliced root vegetables in a beautiful pattern, pouring cream and seasoning as you go. Finally, bake until soft and golden.

1. Preheat your oven to 400°F and grease a 3-quart baking dish with softened butter.
2. Slice sweet potatoes, parsnips, and beets into very thin rounds (using a mandoline is easiest) and place them into their own bowls.
3. Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Top with ½ ounce of Parmesan and 1 teaspoon of thyme. Season with salt and pepper, and toss until well coated.
4. Pour the remaining ¼ cup cream into the bottom of the baking dish, sprinkling with ½ ounce of Parmesan and minced garlic.
5. Arrange the sweet potatoes standing up in the dish on a bias, followed by a row of parsnips, and then beets. Repeat until you have 6 rows of vegetables.
6. Season the top with salt, pepper, and remaining Parmesan.
7. Cover with foil and bake for 30 minutes, until the vegetables are soft.
8. Uncover and top the gratin with shredded gruyere, then bake uncovered for an additional 18 to 20 minutes, until fork tender and the cheeses are melted and lightly browned.
9. Garnish with fresh thyme leaves before serving.

Pro Tip: Use a mandoline for even slicing to ensure all vegetables cook evenly. You’ll know it’s done when the top is golden brown and your kitchen smells heavenly.

How should I serve it?

Cheesy root vegetable gratin pairs wonderfully with a simple green salad or roasted meats. A dollop of sour cream or a sprinkle of fresh herbs on top can elevate its taste. Consider serving it in individual ramekins for a more elegant touch.

Can I make it ahead? How do I store and reheat it?

Absolutely! You can prepare the gratin a day in advance and store it in the fridge, covered with foil. Just bake it uncovered for about 10-15 minutes at 350°F to reheat. It also freezes well; just thaw overnight in the fridge and reheat as above.

How do I fix common issues?

If your gratin is dry, ensure you’ve used enough cream, or consider adding a splash of broth before baking. For a bland taste, increase your seasoning of salt, pepper, and herbs. If it becomes soggy, make sure to layer the vegetables tightly and avoid overcooking—check for tenderness and adjust the baking time accordingly.

What variations can I try?

You can swap out the beets for carrots for a sweeter flavor profile or experiment by adding a layer of sautéed onions between the vegetable layers. For a spicy twist, consider adding a pinch of cayenne to the cream mixture or using pepper jack cheese instead of gruyere.

FAQs

Can I use different cheeses? Yes! Feel free to experiment with different cheeses like cheddar or feta, which will give the gratin a unique flavor.

Is it suitable for vegetarian diets? Absolutely, this cheesy root vegetable gratin is entirely vegetarian-friendly and can be made without any meat products.

How do I prevent the vegetables from browning too fast? Cover the dish with foil for the first half of cooking; this traps moisture and prevents over-browning while giving the root vegetables time to soften.

Enjoy making your cheesy root vegetable gratin! It’s a delightful dish that brings warmth and comfort to any table.

Cheesy Root Vegetable Gratin

A comforting and impressive dish made with layers of sweet potatoes, parsnips, and beets in a rich, creamy sauce topped with gooey melted cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish, Vegetarian

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Root Vegetables

• 1 tablespoon unsalted butter (softened) For greasing the baking dish.
• 1-2 pieces long sweet potatoes (about 2 inches thick), peeled Can be replaced with regular potatoes for a different flavor.
• 3-4 large parsnips, ends trimmed and peeled
• 3-5 small beets, peeled Can be swapped for carrots for a sweeter flavor profile.

Creamy Sauce

• 14 tablespoons heavy cream, divided Whole milk can be used, but will be less creamy.
• 4 ounces grated Parmesan, divided
• 1 tablespoon fresh minced thyme, divided Can be swapped with rosemary for a different profile.
• 1 clove garlic, minced
• 1 ounce shredded gruyere Can be replaced with pepper jack cheese for a spicy flavor.

Seasoning

• to taste Salt
• to taste Pepper

Method

 

Preparation

1. Preheat your oven to 400°F and grease a 3-quart baking dish with softened butter.
2. Slice sweet potatoes, parsnips, and beets into very thin rounds (using a mandoline is easiest) and place them into their own bowls.
3. Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Top with ½ ounce of Parmesan and 1 teaspoon of thyme. Season with salt and pepper, and toss until well coated.
4. Pour the remaining ¼ cup cream into the bottom of the baking dish, sprinkling with ½ ounce of Parmesan and minced garlic.
5. Arrange the sweet potatoes standing up in the dish on a bias, followed by a row of parsnips, and then beets. Repeat until you have 6 rows of vegetables.
6. Season the top with salt, pepper, and remaining Parmesan.

Cooking

1. Cover with foil and bake for 30 minutes, until the vegetables are soft.
2. Uncover and top the gratin with shredded gruyere, then bake uncovered for an additional 18 to 20 minutes, until fork tender and the cheeses are melted and lightly browned.

Serving

1. Garnish with fresh thyme leaves before serving.

Notes

Cheesy root vegetable gratin pairs wonderfully with a simple green salad or roasted meats. Can be prepared a day in advance and stored in the fridge. It also freezes well; thaw overnight and reheat at 350°F for 10-15 minutes.