If you love the comforting, rich flavors of a classic gratin but want to bring a fresh, colorful twist to your table, this Cheesy Root Vegetable Gratin Recipe is exactly what you need. It’s a luscious blend of sweet potatoes, parsnips, and beets, all thinly sliced and soaked in creamy, cheesy goodness. With its golden crust, tender layers, and earthy sweetness, this dish transforms humble root vegetables into a show-stopping side or even a main dish. Once you try this Cheesy Root Vegetable Gratin Recipe, it will surely become a treasured favorite for chilly evenings and festive gatherings alike.
Ingredients You’ll Need
The beauty of this Cheesy Root Vegetable Gratin Recipe lies in its simple yet essential ingredients. Each component contributes to a balance of textures and flavors—from the creamy richness to the delicate herbal notes. Grab these ingredients, and you’ll be well on your way to creating something truly special.
- Sweet potatoes: Choose long, firm ones for sweetness and vibrant color.
- Parsnips: Their slightly nutty flavor adds depth and pairs perfectly with the sweet potatoes.
- Beets: Small ones are best for an earthy sweetness and beautiful ruby hue.
- Heavy cream: Provides a luscious, velvety texture; whole milk can be swapped for a lighter version.
- Parmesan cheese: Adds a sharp, salty bite that enhances the creaminess.
- Gruyere cheese: This melts beautifully, bringing a nutty, rich layer on top.
- Fresh thyme: Offers a burst of herbal aroma and freshness.
- Garlic clove: Mincing it finely ensures the flavor infuses throughout.
- Salt and pepper: Essential seasonings that balance all the flavors.
- Unsalted butter: For greasing the dish and adding a silky finish.
How to Make Cheesy Root Vegetable Gratin Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 400°F (200°C). This temperature is perfect for getting a nice golden crust while allowing the vegetables to cook through slowly. Meanwhile, grease a 3-quart baking dish with softened unsalted butter. This step might seem small, but it ensures nothing sticks and gives the gratin a lovely buttery undertone as it bakes.
Step 2: Slice the Vegetables Thinly and Evenly
The secret to a truly luscious gratin is in the slicing. Using a mandoline slicer, carefully create thin, uniform rounds of your sweet potatoes, parsnips, and beets. Keeping the thickness consistent helps the vegetables cook evenly and stack beautifully. Then, separate each vegetable type into its own bowl to prepare them with their individual creams and seasonings.
Step 3: Season and Coat Each Vegetable
Pour 4 tablespoons of heavy cream into the bowls holding sweet potatoes and parsnips, and 2 tablespoons into the beet bowl. Add ½ ounce of Parmesan cheese, 1 teaspoon of minced thyme, plus salt and pepper to each. Toss everything gently to coat the slices evenly with these flavors. This layering of seasoning makes each bite sing with creaminess, herbaceous brightness, and a delicate saltiness.
Step 4: Begin Layering the Gratin
Pour the remaining quarter cup of cream into your buttered baking dish. Sprinkle ½ ounce of Parmesan and the minced garlic over the bottom to infuse the base with flavor. Then, layer the vegetables in rows—sweet potato, then parsnip, then beet—and repeat until all the slices are used up. This visual layering creates not just amazing taste but stunning color contrast once baked.
Step 5: Season and Bake Covered
Top off the layered vegetables with the remaining Parmesan cheese and a final sprinkle of salt and pepper. Cover the dish tightly with foil. This cover locks in moisture so the vegetables steam to tenderness while the cheese melts gently. Place it in the preheated oven for 30 minutes, letting all those wonderful flavors start to meld together.
Step 6: Add Gruyere and Finish Baking
After the initial baking, remove the foil and sprinkle the shredded Gruyere evenly over the top. This cheese will create a rich, bubbly crust that’s mildly nutty and irresistible. Return the dish to the oven and bake uncovered for an additional 18 to 20 minutes. Keep an eye out for a beautifully golden brown topping and tender veggies beneath.
Step 7: Garnish and Serve
Once out of the oven, scatter some fresh thyme leaves over the gratin for a pop of color and fresh herbal aroma. Serve it warm and watch how quickly people come back for seconds—it truly is that good.
How to Serve Cheesy Root Vegetable Gratin Recipe
Garnishes
Fresh thyme sprinkled over the top just before serving adds a delicate fragrance that complements the rich cheeses and earthy vegetables. A light drizzle of olive oil or a few shavings of extra Parmesan can also elevate the presentation and taste.
Side Dishes
This gratin pairs wonderfully with roasted meats like chicken or pork, offering a creamy counterbalance. For vegetarian meals, serve it alongside a crisp green salad with a tangy vinaigrette or steamed greens like kale to cut through the richness.
Creative Ways to Present
Try serving individual portions in small ramekins for a charming, elegant touch. Another fun idea is to layer the vegetables vertically in a clear baking dish to showcase their vibrant colors, turning this dish into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cheesy Root Vegetable Gratin Recipe, store any leftovers in an airtight container in the refrigerator. It will keep deliciously for 3 to 4 days, making perfect next-day meals that reheat beautifully.
Freezing
If you want to prepare in advance or save some for later, this gratin freezes well. Cool it completely, then cover tightly with foil and plastic wrap or place in a freezer-safe container. Freeze for up to 2 months for a comforting, ready-to-bake meal.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through and bubbly again. This keeps the top crisp and the interior creamy—just like freshly baked.
FAQs
Can I use different root vegetables instead of sweet potatoes, parsnips, and beets?
Absolutely! Feel free to experiment with turnips, rutabagas, or even carrots. The key is to slice them thinly and choose vegetables that cook at a similar rate to ensure even tenderness.
Is there a lighter alternative to heavy cream for this gratin?
Yes, whole milk can be used to lighten up the dish, but the gratin won’t be quite as rich or creamy. For a balance, you can mix milk with a smaller portion of cream to retain some richness while cutting calories.
How do I prevent the vegetables from becoming mushy?
Using a mandoline slicer to get uniform thin slices helps with even cooking. Also, sticking to the recommended baking times and layering the dish properly prevents overcooking and mushiness.
Can I make this gratin gluten-free?
This Cheesy Root Vegetable Gratin Recipe is naturally gluten-free, provided you use gluten-free cheese and cream. Always double-check labels if sensitivity is an issue.
What can I use instead of Gruyere if I can’t find it?
Swiss cheese or Emmental work well as substitutes, offering a similar melt and nutty flavor. Mozzarella or Fontina can also be alternatives but will alter the flavor profile slightly.
Final Thoughts
There’s something incredibly satisfying about a dish that layers simple ingredients and transforms them into something so rich, creamy, and flavorful. This Cheesy Root Vegetable Gratin Recipe is a beautiful way to celebrate seasonal root vegetables, bringing warmth and color to your table. I can’t wait for you to try it and make it your own little piece of culinary happiness.
Print
Cheesy Root Vegetable Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This Cheesy Root Vegetable Gratin is a delightful and comforting dish featuring thinly sliced sweet potatoes, parsnips, and beets baked in a creamy Parmesan and Gruyere cheese mixture. Infused with fresh thyme and garlic, this gratin offers a perfect balance of rich flavors and tender textures, ideal as a hearty side or vegetarian main course.
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
- 14 tablespoons heavy cream, divided (whole milk can be used for a lighter dish)
- 4 ounces grated Parmesan, divided
- 1 ounce shredded Gruyere
- 1 tablespoon unsalted butter, softened (for greasing dish)
Herbs & Seasonings
- 1 tablespoon fresh minced thyme, divided (+ extra for garnish)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened butter and set it aside to prevent sticking and ensure even baking.
- Slice the vegetables: Using a mandoline slicer, slice the sweet potatoes, parsnips, and beets into very thin, even rounds. Place each type of vegetable into its own separate bowl to keep flavors distinct for seasoning.
- Mix vegetables with cream and cheese: Add 4 tablespoons of heavy cream to the bowls with sweet potatoes and parsnips, and 2 tablespoons to the beet bowl. Then mix in ½ ounce of grated Parmesan, 1 teaspoon of minced thyme, salt, and pepper into each. Toss gently to coat the slices evenly with the creamy mixture.
- Prepare the baking dish layering: Pour the remaining ¼ cup of heavy cream into the greased baking dish. Sprinkle half an ounce of Parmesan and the minced garlic over the cream. Arrange the vegetable slices in rows inside the dish in this order: sweet potato, parsnip, beet, and repeat until all slices are used, layering them evenly.
- Season and start baking: Sprinkle the top layer of vegetables with the remaining Parmesan, salt, and pepper. Cover the dish tightly with foil to keep moisture in and bake for 30 minutes, allowing the vegetables to begin softening.
- Add Gruyere and finish baking: Remove the foil and sprinkle the shredded Gruyere cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 18-20 minutes until the vegetables are tender and the cheese topping is golden and bubbly.
- Garnish and serve: Once baked, garnish the gratin with fresh thyme leaves. Serve warm as a comforting side dish or a satisfying vegetarian entrée.
Notes
- For a lighter version, substitute whole milk for heavy cream though the gratin will be less rich.
- Using a mandoline is recommended for uniformly thin slices ensuring even cooking, but a sharp knife can be used carefully instead.
- Covering with foil during the initial baking locks in moisture, preventing the vegetables from drying out.
- This dish pairs well with roasted meats or can be served as a hearty vegetarian main accompanied by a crisp green salad.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven for best texture.
