Cheesy Root Vegetable Gratin Recipe
If you’re craving something comforting, elegant, and packed with flavor, the Cheesy Root Vegetable Gratin is an absolute showstopper. This dish brings together the natural sweetness and earthiness of sweet potatoes, parsnips, and beets, all layered beautifully with a creamy, cheesy sauce that melts into every tender slice. It’s a perfect harmony of textures and tastes, with the Parmesan and Gruyere providing that mouthwatering golden crust you’ll want to savor with every bite. Whether you’re cooking for a cozy family dinner or impressing guests, this Cheesy Root Vegetable Gratin will quickly become a beloved classic.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making an unforgettable Cheesy Root Vegetable Gratin. Each item plays a crucial role in creating the dish’s rich layers of flavor, texture, and that gorgeous, bubbly cheese topping.
- Unsalted butter: Softened butter works as the perfect greasing agent for the baking dish, helping the vegetables cook evenly and preventing sticking.
- Sweet potatoes: Their natural sweetness and firm texture add warmth and color to the gratin.
- Parsnips: Offering a nutty, slightly sweet flavor that pairs beautifully with the other root vegetables.
- Beets: Bring vibrant color and earthy depth to the dish while making it visually stunning.
- Heavy cream: Delivers a luscious, creamy base that binds everything together, making every bite indulgent.
- Grated Parmesan: Adds a salty, umami punch that enhances the dish without overpowering it.
- Fresh thyme: Infuses a subtle herbaceous note that brightens the richness of the cream and cheese.
- Garlic clove: Provides a gentle background warmth that complements the root vegetables perfectly.
- Shredded Gruyere: Melts marvelously to create a golden, bubbling, cheesy crust that’s utterly irresistible.
- Salt and pepper: Essential seasonings that elevate each layer of flavor flawlessly.
How to Make Cheesy Root Vegetable Gratin
Step 1: Prepare Your Oven and Baking Dish
Preheat your oven to a toasty 400 degrees Fahrenheit, the perfect temperature to tenderize root vegetables while creating that delicious cheese crust. While the oven warms, generously butter a 3-quart baking dish to keep your gratin from sticking and to add a bit of extra richness as it bakes.
Step 2: Slice the Vegetables Thinly and Evenly
Using a mandoline or a very sharp knife, slice your sweet potatoes, parsnips, and beets into very thin rounds. The uniform thickness ensures even cooking and creates those signature, delicate layers that make a gratin so beautiful. Transfer each vegetable into separate bowls—this keeps the flavors distinct as we prepare them for the next step.
Step 3: Toss Vegetables in Cream, Cheese, and Herbs
Drizzle 4 tablespoons of heavy cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets since they tend to stain and require less moisture. Top each bowl with half an ounce of grated Parmesan and a teaspoon of fresh minced thyme. Season each bowl generously with salt and pepper, then toss gently to coat every slice—not a single piece should be overlooked.
Step 4: Layer Your Baking Dish with Cream and Parmesan
Before assembling your gratin stacks, pour the remaining cream into the prepared dish’s bottom. Sprinkle the minced garlic and half an ounce of Parmesan over the cream—this fragrant base infuses the entire dish as it cooks.
Step 5: Arrange the Root Vegetables in Rows
Now to the fun part: stand your sweet potato slices on a slight diagonal along the top edge of the baking dish, lining them up neatly. Follow with a row of parsnips next to them, then a row of beets. Repeat this pattern until you have six beautiful rows of colorful root vegetables filling the dish like an edible rainbow.
Step 6: Season and Cover for Baking
Season the top of your gratin with salt, pepper, and a sprinkle of the remaining Parmesan to enhance that irresistible golden crust. Cover the dish tightly with foil—it helps trap steam and ensures your vegetables soften perfectly over the next 30 minutes in the oven.
Step 7: Bake Until Tender, Then Add Gruyere
After 30 minutes, remove the foil to check on your Cheesy Root Vegetable Gratin. It should be tender but not falling apart yet. Sprinkle a generous layer of shredded Gruyere cheese across the top—this will melt, bubble, and brown to create a rich, crispy cap that makes every forkful delicious.
Step 8: Finish Baking and Garnish
Return the gratin to the oven uncovered for an additional 18 to 20 minutes. Keep an eye on that cheese as it melts into a gorgeously browned topping while the vegetables become perfectly fork tender. When you take it out, sprinkle fresh thyme leaves over the gratin for a fragrant, fresh finish that invites you to dive in right away.
How to Serve Cheesy Root Vegetable Gratin
Garnishes
Fresh thyme leaves are an elegant and simple garnish, adding a pop of green and a subtle herbal aroma that complements the creamy, cheesy layers. You can also sprinkle some additional Parmesan if you want an extra touch of savory flair. For a splash of brightness, a few finely chopped chives or a light drizzle of good olive oil can be fantastic.
Side Dishes
This Cheesy Root Vegetable Gratin pairs wonderfully with roasted meats like chicken or pork, where the rich creaminess can balance savory proteins. If you prefer a vegetarian meal, serve alongside a crisp, lightly dressed green salad, or maybe some crusty bread to scoop up any creamy sauce left behind. It’s versatile enough to shine on its own, too!
Creative Ways to Present
For a visually stunning presentation, try making individual gratin servings in small ramekins using the same layering technique. These make charming side dishes for dinner parties or holiday meals. Alternatively, after baking, cut the gratin into neat squares or wedges—perfect for plating with a drizzle of herb sauce or alongside a warm, rustic gravy.
Make Ahead and Storage
Storing Leftovers
If you’ve managed to save some Cheesy Root Vegetable Gratin (which can be a challenge), store the leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the cream from drying out while preserving the flavors beautifully.
Freezing
Freezing gratin is totally doable and convenient for future meals. Cool the dish completely, then wrap tightly with plastic wrap and aluminum foil before placing it in the freezer. It will keep well for up to 2 months. Just note that the texture of the root vegetables might soften slightly after thawing, but the flavor remains amazing.
Reheating
To reheat, thaw frozen gratin in the refrigerator overnight if possible. Then bake uncovered at 350 degrees Fahrenheit until warmed through and the cheese topping re-crisps, usually about 20-25 minutes. For refrigerated leftovers, simply reheat at 350 degrees for 15-20 minutes to restore that bubbly, gooey goodness.
FAQs
Can I use other root vegetables in the Cheesy Root Vegetable Gratin?
Absolutely! While sweet potatoes, parsnips, and beets are classic choices, carrots, turnips, or rutabagas would also work nicely. Just be sure to slice them uniformly thin so they cook evenly.
Is there a dairy-free version of this gratin?
You can substitute heavy cream with coconut cream or a cashew-based cream substitute and use nutritional yeast or a dairy-free cheese alternative. The texture and flavor will shift, but it can still be delicious.
What’s the best way to get very thin vegetable slices?
A mandoline slicer is the easiest tool for perfectly thin, uniform slices that cook evenly—plus it speeds up the prep. If you don’t have one, take your time with a sharp knife and steady hands.
Can I prepare the gratin ahead of time before baking?
Yes, you can assemble the gratin a few hours in advance and keep it covered in the refrigerator. Just add the Gruyere cheese topping right before baking to ensure a beautiful golden crust.
Why do we layer the vegetables standing up on a bias?
Arranging the slices on a slight diagonal standing up creates even layers that not only cook consistently but also make the gratin visually stunning. It’s also easier to serve neat slices when plated.
Final Thoughts
Cooking the Cheesy Root Vegetable Gratin feels like giving your kitchen a warm, cozy hug. It’s that kind of dish that fills your home with amazing aromas and makes everyone eager to gather around the table. Whether it’s your weekly dinner or a special occasion, this gratin never fails to impress with its irresistible creamy layers and golden, cheesy topping. Do yourself a favor and try making it soon—you’ll want to keep this recipe in your repertoire forever.
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Cheesy Root Vegetable Gratin Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful Cheesy Root Vegetable Gratin combining sweet potatoes, parsnips, and beets baked with Parmesan, Gruyere cheese, and fresh thyme for a comforting and elegant side dish perfect for any occasion.
Ingredients
Vegetables
- 1–2 long sweet potatoes (about 2 inches thick), peeled
- 3–4 large parsnips, ends trimmed and peeled
- 3–5 small beets, peeled
Dairy & Cheese
- 1 tablespoon unsalted butter (softened)
- 14 tablespoons heavy cream, divided (whole milk can be used but will be less creamy)
- 4 ounces grated Parmesan cheese, divided
- 1 ounce shredded Gruyere cheese
Herbs & Seasonings
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (204°C). Grease a 3-quart baking dish thoroughly with the softened butter to prevent sticking and add flavor.
- Slice vegetables: Using a mandoline or a sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Keep each vegetable type in a separate bowl for seasoning.
- Season vegetables: Pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips each, and 2 tablespoons over the beets. Add ½ ounce grated Parmesan and 1 teaspoon minced thyme to each bowl. Generously season each with salt and pepper. Toss well to coat all slices evenly with the cream mixture.
- Prepare baking dish base: Pour the remaining ¼ cup of heavy cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of grated Parmesan and add the minced garlic, spreading evenly.
- Assemble the gratin: Begin by lining the sweet potato slices standing on a bias at the top of the baking dish. Follow with a row of parsnips, then a row of beets. Repeat this layering until all vegetables are used, resulting in about six rows of root vegetables.
- Season assembly: Lightly season the top of the assembled gratin with salt and pepper, then sprinkle the remaining Parmesan over the top.
- Initial baking: Cover the gratin with foil and bake in the preheated oven for 30 minutes, until the vegetables start to soften.
- Add Gruyere cheese: Remove the foil and sprinkle shredded Gruyere cheese evenly on top of the gratin.
- Final baking: Return the gratin to the oven, uncovered, and bake for an additional 18 to 20 minutes until the vegetables are fork-tender, the cheese is melted, and the top has browned lightly.
- Garnish and serve: Finish by sprinkling fresh thyme leaves on top for garnish. Serve warm as a rich and satisfying side dish.
Notes
- Using a mandoline for slicing ensures even, thin slices that cook uniformly.
- Whole milk can replace heavy cream but will result in a less rich and creamy gratin.
- Beets may stain hands and surfaces; consider wearing gloves when peeling and slicing.
- This dish can be prepared a few hours ahead, assembled and refrigerated, then baked before serving.
- For a vegetarian diet, ensure cheeses are made with vegetarian rennet.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 65 mg
Keywords: root vegetable gratin, cheesy gratin, sweet potato gratin, parsnip gratin, beet gratin, baked vegetable dish, vegetarian side dish
