Cheesy Root Vegetable Gratin Recipe

ByLana Polati
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Introduction

This Cheesy Root Vegetable Gratin is a comforting and elegant dish perfect for showcasing seasonal produce. Thinly sliced sweet potatoes, parsnips, and beets are layered in a creamy, cheesy sauce that bakes to golden perfection. Ideal as a side for holiday meals or a cozy dinner.

A dish in an oval white baking dish shows five neat layers of thinly sliced vegetables arranged in rows, each row made of slices with a distinct color and texture: the top row is orange and smooth, followed by creamy pale yellow slices, next is deep purple slices, then dark red slices, and the bottom row is bright orange slices with a slightly charred look; the dish is topped with small green herbs and a golden bubbly sauce bubbling around the edges, placed on a white marbled surface with a gray cloth and a silver serving spoon beside it. photo taken with an iphone --ar 4:5 --v 7

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 garlic clove, minced
  • 1 ounce shredded Gruyere
  • Salt and pepper to taste

Instructions

  1. Step 1: Preheat oven to 400˚F. Grease a 3-quart baking dish with the softened butter.
  2. Step 2: Slice sweet potatoes, parsnips, and beets into very thin rounds, using a mandoline if possible. Transfer each vegetable to its own bowl.
  3. Step 3: Pour 4 tablespoons cream over both sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season generously with salt and pepper, then toss to coat all slices well.
  4. Step 4: Pour the remaining ¼ cup cream into the bottom of the baking dish. Sprinkle with ½ ounce Parmesan and the minced garlic.
  5. Step 5: Arrange the vegetables standing up on a bias in the dish, starting with a row of sweet potatoes, then parsnips, then beets. Repeat to create six rows total.
  6. Step 6: Season the top with salt, pepper, and the remaining Parmesan.
  7. Step 7: Cover with foil and bake for 30 minutes until the vegetables begin to soften.
  8. Step 8: Remove foil and sprinkle the shredded Gruyere over the gratin.
  9. Step 9: Bake uncovered for another 18 to 20 minutes until vegetables are fork tender, the cheese has melted, and the top is lightly browned.
  10. Step 10: Finish with a sprinkle of fresh thyme leaves and serve warm.

Tips & Variations

  • Use a mandoline slicer for even, thin slices that cook evenly.
  • Whole milk can be substituted for heavy cream, though the dish will be less rich and creamy.
  • Try adding a pinch of nutmeg to the cream mixture for warmth and depth.
  • Swap Gruyere with Fontina or mozzarella for different cheese profiles.
  • For a vegan version, use plant-based cream and cheese alternatives, and substitute butter with olive oil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350˚F oven until heated through, about 15-20 minutes. Avoid microwaving to preserve texture.

How to Serve

The dish shows a white oval baking dish filled with five neat rows of thinly sliced vegetables arranged vertically. Starting at the top, the first layer is orange sweet potatoes with a slightly crispy edge and a glossy finish. Below it is a row of pale yellow potatoes with a creamy texture and light browning on some edges. The middle layer is a deep reddish-purple of beets, shining with a moist glaze and sprinkled lightly with herbs. Next is another row of orange sweet potatoes similar to the top layer but with a few browned spots. The bottom row is pale yellow potatoes, similar to the second layer, with a smooth, slightly browned surface. The dish is topped with small green herb leaves, and a metal spoon lies on a light cloth to the right over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin up to one day in advance. Keep it covered in the refrigerator and bake just before serving.

What can I serve with this gratin?

This dish pairs well with roasted meats, poultry, or a simple green salad for a complete meal.

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Cheesy Root Vegetable Gratin Recipe

★★★★★

4.6 from 398 reviews
  • Author: Lana
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

This Cheesy Root Vegetable Gratin is a comforting and elegant dish featuring thinly sliced sweet potatoes, parsnips, and beets layered with creamy Parmesan and Gruyere cheese. Baked to golden perfection, it’s a perfect side for cozy dinners or holiday meals, offering a rich blend of earthy flavors and creamy textures.

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

For the Gratin

  • 1 tablespoon unsalted butter (softened), for greasing
  • 14 tablespoons heavy cream, divided (whole milk can be used but will be less creamy)
  • 4 ounces grated Parmesan cheese, divided
  • 1 tablespoon fresh minced thyme, divided (plus more for garnish)
  • 1 garlic clove, minced
  • 1 ounce shredded Gruyere cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the Oven and Dish: Preheat your oven to 400˚F. Grease a 3-quart (preferably oval) baking dish with softened butter to prevent sticking and add flavor.
  2. Slice the Vegetables: Using a mandoline or a sharp knife, slice sweet potatoes, parsnips, and beets into very thin rounds. Place each type of sliced vegetable into separate bowls.
  3. Season the Vegetables: Pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips, 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, then toss well so all slices are evenly coated.
  4. Prepare the Baking Dish Base: Pour the remaining ¼ cup of heavy cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic to build a flavorful base layer.
  5. Arrange the Vegetables: Starting with sweet potatoes, stand the slices upright on a diagonal at the top of the baking dish in a row. Next, create a row of parsnips, followed by a row of beets. Repeat this layering with remaining vegetables until you create six rows total, packed closely together.
  6. Season and Cover: Sprinkle salt, pepper, and the remaining Parmesan cheese evenly on top of the arranged vegetables. Cover the dish tightly with aluminum foil to trap moisture and cook evenly.
  7. Bake Covered: Place the gratin in the oven and bake for 30 minutes, or until the vegetables start to become tender.
  8. Add Gruyere and Bake Uncovered: Remove the foil and evenly sprinkle the shredded Gruyere cheese over the vegetables. Return the dish to the oven uncovered and bake for an additional 18 to 20 minutes until the vegetables are fork tender, the cheese has melted, and the top is lightly browned.
  9. Finish and Serve: Remove from the oven, sprinkle fresh thyme leaves over the top for a burst of herbaceous flavor, and serve warm as a delicious side dish.

Notes

  • Using a mandoline helps achieve very thin, even slices for uniform cooking.
  • Whole milk can substitute for heavy cream but expect a less creamy texture and thinner sauce.
  • Beets tend to cook slightly slower; slicing thinly and layering properly helps even cooking.
  • Covering the dish while baking helps steam and soften the vegetables before browning.
  • Gruyere cheese adds a nutty, melty topping that complements the Parmesan base nicely.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Keywords: Cheesy gratin, root vegetable gratin, sweet potato gratin, parsnip recipe, beet gratin, baked vegetable casserole, vegetarian side dish

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