Hello, lovely cooks! I remember those chilly evenings when all I craved was something truly comforting on the dinner table. This Cheesy Root Vegetable Gratin brings exactly that kind of warmth and joy to any meal. It’s a stunning side dish that feels fancy but is surprisingly simple to make, blending earthy root vegetables with a rich, creamy sauce and golden cheese. Get ready to create a masterpiece that takes about 50 minutes of prep and an additional 30-38 minutes to bake.

Why You’ll Love This Recipe

You’ll adore this vibrant Cheesy Root Vegetable Gratin for so many wonderful reasons! I’ve crafted this recipe to ensure every forkful is a delight.

Sarah

Ultimate Cheesy Root Vegetable Gratin

This Cheesy Root Vegetable Gratin brings warmth and joy to any meal. It’s a stunning side dish that feels fancy but is surprisingly simple to make, blending earthy root vegetables with a rich, creamy sauce and golden cheese.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: one-pot meal, Side Dish

Cuisine: French

Calories: 265

Ingredients Equipment Method Notes

Ingredients

  

• 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 clove garlic minced
• 1 ounce shredded gruyere
• salt and pepper to taste

Equipment

• mandoline slicer
• 3-quart baking dish
• Mixing Bowls
• measuring spoons and cups
• Sharp Knife
• vegetable peeler

Method

 

1. Preheat your oven to 400˚F. Generously grease a 3-quart baking dish with softened unsalted butter.
2. Carefully slice the peeled sweet potatoes, parsnips, and beets into very thin rounds. A mandoline slicer makes this easiest and ensures uniform thickness. Transfer each type of sliced vegetable to its own separate bowl.
3. Pour 4 tablespoons of heavy cream over both the sweet potato slices and the parsnip slices. Pour the remaining 2 tablespoons of cream over the beet slices.
4. To each bowl of sliced vegetables, add ½ ounce of grated Parmesan and 1 teaspoon of minced fresh thyme. Season each bowl generously with salt and pepper. Toss each bowl thoroughly until all vegetable slices are well coated with the creamy mixture and seasonings.
5. Pour the remaining ¼ cup of heavy cream into the bottom of the prepared 3-quart baking dish. Sprinkle it with ½ ounce of Parmesan cheese and the minced garlic.
6. Begin arranging your gratin: Grab a stack of sweet potato slices and line them standing up, slightly on a bias, at one end of the baking dish. Follow this with a neat row of parsnip slices, then a row of beet slices.
7. Continue this pattern, repeating with the remaining sweet potatoes, parsnips, and beets, to create approximately six beautiful rows of root vegetables.
8. Season the top of the assembled Cheesy Root Vegetable Gratin with a final sprinkle of salt and pepper, and the remaining Parmesan cheese.
9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes, or until the vegetables have softened.
10. Carefully remove the foil from the gratin. Evenly sprinkle the shredded Gruyère cheese over the top.
11. Return the uncovered gratin to the oven and continue baking for an additional 18 to 20 minutes. Bake until the vegetables are fork-tender, the cheese has melted beautifully, and the top has lightly browned to a perfect golden crisp.
12. Finish your delightful gratin with a sprinkle of fresh thyme leaves for garnish. Serve immediately and enjoy!

Notes

For best results, slice vegetables uniformly thin, ideally with a mandoline. To prevent beets from coloring the entire dish, you can blanch them lightly first. Ensure vegetables are dry before mixing to avoid a watery gratin. If vegetables are still hard after the initial baking, cover and bake longer. This gratin can be prepared up to 24 hours in advance, stored in the refrigerator for 3-4 days, or frozen for 2-3 months (both baked and unbaked). Reheat gently in the oven or microwave.

Gathering Your Ingredients

Gather these simple ingredients to create your beautiful Cheesy Root Vegetable Gratin. Each component plays a vital role in its deliciousness!

• 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

Essential Tools for a Flawless Cheesy Root Vegetable Gratin

Having the right tools makes preparing this Cheesy Root Vegetable Gratin so much easier and more enjoyable. You don’t need much, but these items really help.

Step-by-Step: Crafting Your Perfect Cheesy Root Vegetable Gratin

Creating this beautiful Cheesy Root Vegetable Gratin is a joyful process, and I’m here to guide you through each step. You’ll be so proud of the result!

1. Preheat your oven to 400˚F. Generously grease a 3-quart baking dish with softened unsalted butter.
2. Carefully slice the peeled sweet potatoes, parsnips, and beets into very thin rounds. A mandoline slicer makes this easiest and ensures uniform thickness. Transfer each type of sliced vegetable to its own separate bowl.
3. Pour 4 tablespoons of heavy cream over both the sweet potato slices and the parsnip slices. Pour the remaining 2 tablespoons of cream over the beet slices.
4. To each bowl of sliced vegetables, add ½ ounce of grated Parmesan and 1 teaspoon of minced fresh thyme. Season each bowl generously with salt and pepper. Toss each bowl thoroughly until all vegetable slices are well coated with the creamy mixture and seasonings.
5. Pour the remaining ¼ cup of heavy cream into the bottom of the prepared 3-quart baking dish. Sprinkle it with ½ ounce of Parmesan cheese and the minced garlic.
6. Begin arranging your gratin: Grab a stack of sweet potato slices and line them standing up, slightly on a bias, at one end of the baking dish. Follow this with a neat row of parsnip slices, then a row of beet slices.
7. Continue this pattern, repeating with the remaining sweet potatoes, parsnips, and beets, to create approximately six beautiful rows of root vegetables.
8. Season the top of the assembled Cheesy Root Vegetable Gratin with a final sprinkle of salt and pepper, and the remaining Parmesan cheese.
9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes, or until the vegetables have softened.
10. Carefully remove the foil from the gratin. Evenly sprinkle the shredded Gruyère cheese over the top.
11. Return the uncovered gratin to the oven and continue baking for an additional 18 to 20 minutes. Bake until the vegetables are fork-tender, the cheese has melted beautifully, and the top has lightly browned to a perfect golden crisp.
12. Finish your delightful gratin with a sprinkle of fresh thyme leaves for garnish. Serve immediately and enjoy!

Expert Tips for Cheesy Root Vegetable Gratin Success (Including Troubleshooting!)

Achieving a perfect Cheesy Root Vegetable Gratin is all about a few key details. These tips will help you create a stunning and delicious dish every time.

• Preventing Beet Bleed: To keep your gratin from turning completely pink, lightly blanch your beet slices for 2-3 minutes in boiling water, then pat them completely dry before mixing with cream. This helps set their color.
• Ensuring Tender Vegetables: Uniformly thin slices are crucial. A mandoline ensures even cooking. If vegetables are still hard after initial baking, cover again and bake a little longer before adding the final cheese.
• Golden-Brown Crust: The final uncovered bake at 400˚F ensures a beautiful golden crust. If it’s browning too quickly, loosely tent with foil.
• Avoiding a Watery Gratin: Ensure your vegetables are dry before slicing and mixing. The cream base helps, but excess moisture from the vegetables can lead to a watery result. Don’t over-crowd the dish.
• Benefits of Pre-roasting: While not required for this recipe, pre-roasting tougher roots like parsnips or carrots for 15-20 minutes beforehand can deepen their flavor and ensure tenderness in a shorter overall bake time.

Customize Your Cheesy Root Vegetable Gratin: Variations & Dietary Swaps

Let’s get creative! This Cheesy Root Vegetable Gratin is wonderfully adaptable. Feel free to play with ingredients to make it truly your own.

Exploring Different Root Vegetables

Beyond the sweet potatoes, parsnips, and beets, you can incorporate other fantastic root vegetables. Try celeriac for a subtle nutty flavor, turnips for a slightly peppery kick, or rutabaga for a mild, earthy sweetness. Yukon Gold or red potatoes also make excellent additions, offering a classic gratin texture and a slightly different starchiness. Just remember to slice them thinly for even cooking.

The Art of Cheese Pairing

The cheese choice significantly impacts your gratin’s character. Gruyère is fantastic for its nutty, melt-friendly qualities. Fontina offers a wonderfully gooey texture and mild, buttery flavor. For a sharper profile, a good aged cheddar works beautifully, adding a tangy depth. Pecorino Romano can introduce a bolder, saltier bite, especially if you like a more pronounced cheese flavor. Combining two types, like a sharp cheddar with a milder Fontina, often yields the most complex and satisfying results.

Dietary Adaptations (Gluten-Free, Dairy-Free, Lower Carb)

• Gluten-Free: Great news! This specific Cheesy Root Vegetable Gratin recipe is naturally gluten-free. Always double-check ingredient labels for any hidden gluten if you’re sensitive.
• Dairy-Free/Vegan: Swap heavy cream for full-fat coconut milk (for a richer result) or a plant-based cream alternative like oat or cashew cream. For cheese, use your favorite vegan shredded cheese blend, or sprinkle nutritional yeast for a cheesy umami flavor.
• Lower Carb: To reduce the carb count, simply adjust the proportions of your root vegetables. Use more celeriac or turnips, which are naturally lower in carbs, and reduce the amount of sweet potatoes.

Flavor Boosters & Add-ins

Elevate your gratin with extra flavor! Stir in some crispy cooked bacon bits or sautéed mushrooms for an umami boost. Caramelized onions layered within the gratin add a sweet, savory depth. Different herb blends like rosemary or sage complement the earthy roots beautifully, especially for a holiday feel. A pinch of nutmeg can also enhance the creamy, cheesy flavors.

Make-Ahead, Storage, and Freezing Your Cheesy Root Vegetable Gratin

This Cheesy Root Vegetable Gratin is excellent for meal prep, making your busy days a little easier.

• Make-Ahead: You can slice and mix your vegetables with the cream and seasonings up to 24 hours in advance. Store each type in separate airtight containers in the refrigerator. Assemble the gratin in the baking dish, cover tightly with plastic wrap, and refrigerate for up to a day. When ready to bake, add about 10-15 minutes to the initial covered baking time.
• Storage: Store any leftover gratin in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a 325°F oven until warmed through.
• Freezing: You can freeze the gratin both before and after baking.
• Unbaked: Assemble the gratin in a freezer-safe dish (aluminum foil pans work well), cover tightly with foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, adding 15-20 minutes to the covered bake time.
• Baked: Allow the gratin to cool completely. Cut into individual portions or freeze the entire dish, tightly wrapped. Freeze for up to 2-3 months. Thaw in the refrigerator and reheat in a 350°F oven until hot and bubbly, about 20-30 minutes for individual portions, or longer for a whole gratin.

What to Serve with Cheesy Root Vegetable Gratin

This rich and satisfying Cheesy Root Vegetable Gratin makes a phenomenal side dish for a variety of main courses. Its earthy, creamy flavors pair wonderfully with:

• Roasts: Think a succulent roasted chicken, tender pork loin, or a classic beef roast.
• Poultry: Enjoy it alongside pan-seared duck breast or a perfectly roasted turkey for a festive meal.
• Fish: Grilled salmon or a flaky baked cod would be delightful complements.
• Other Sides: A crisp green salad with a vinaigrette or some steamed green beans would balance the richness beautifully.
• Wine Pairings: A rich Chardonnay or a light-bodied Pinot Noir beautifully complements the creamy, earthy notes.
• Non-alcoholic: Sparkling apple cider or a robust black tea work nicely.

Frequently Asked Questions

Your Cheesy Root Vegetable Gratin Awaits!

There you have it, my friends! This Cheesy Root Vegetable Gratin is more than just a side dish; it’s a labor of love that brings warmth, comfort, and incredible flavor to your table. I promise you, the smiles around your table will be just as bright as the colors in this gratin. I genuinely hope you feel confident and joyful as you craft this delightful dish. Please, leave a comment below and let me know your favorite root vegetable combinations, ask any questions, or better yet, share your beautiful gratin photos with The Meal Craft community! Happy cooking!