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
Scale
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
