If you’re looking for a soul-warming side dish that’s bursting with comfort and flavor, you’ve got to try this Cheesy Root Vegetable Gratin Recipe. It’s honestly one of my favorite ways to bring out the natural sweetness of fall veggies, all smothered in a rich, cheesy sauce that turns every forkful into pure joy. Trust me, whether it’s for a holiday dinner or a cozy weeknight, this gratin will have everyone begging for seconds.
Why You’ll Love This Recipe
- Naturally Sweet and Savory: The combination of sweet potatoes, parsnips, and beets creates a lovely balance of flavors that your taste buds will adore.
- Creamy, Cheesy Goodness: A decadent mix of Parmesan and Gruyère melts into a silky sauce that elevates the dish to a serious crowd-pleaser.
- Make-Ahead Friendly: You can prep this ahead of time, perfect for freeing up oven space on big dinner days.
- Impressive Yet Easy: It looks fancy, but the steps are straightforward—great for both kitchen newbies and seasoned cooks.
Ingredients You’ll Need
All the ingredients here come together perfectly for that delightful, silky-cheesy texture you want in a gratin. Each vegetable has its own personality, but the cream and cheeses tie everything into one harmonious dish. When shopping, pick fresh, firm root vegetables for the best flavor and texture.
- Unsalted butter: For greasing your baking dish—helps prevent sticking and adds a subtle richness.
- Long sweet potatoes: They bring a natural sweetness and soft texture after baking.
- Parsnips: These add a slightly nutty and earthy flavor that’s perfect in gratins.
- Small beets: For vibrant color and an earthy sweetness; peeling them well is key to avoid any toughness.
- Heavy cream: This makes the sauce luxuriously creamy, but you can use whole milk if needed—just expect a thinner sauce.
- Grated Parmesan: Sharp and salty, it adds great depth and helps thicken the creamy mixture.
- Fresh minced thyme: Brings an aromatic earthiness that cuts through the richness.
- Garlic clove: Just a touch for a savory kick.
- Shredded Gruyère: Melts beautifully and adds that classic cheesy gratin finish.
- Salt and pepper: To season and bring out the natural flavors of the veggies.
Variations
I love experimenting with this Cheesy Root Vegetable Gratin Recipe depending on the season or what’s in my fridge. You can easily personalize it, so don’t be shy about making it your own.
- Vegetable Swaps: Sometimes I add thinly sliced turnips or rutabagas for extra earthiness; they hold up well in the creamy sauce.
- Cheese Choices: I’ve swapped Gruyère for sharp cheddar or Fontina for a slightly different cheesy vibe that’s equally delicious.
- Dairy-Free Version: For friends who need a dairy-free option, try using coconut milk cream with nutritional yeast instead of cheese, though the taste and texture will be different.
- Add Herbs: A sprinkle of rosemary or sage can give a different twist, especially for holiday meals.
How to Make Cheesy Root Vegetable Gratin Recipe
Step 1: Prep Your Veggies Like a Pro
Start by preheating the oven to 400˚F and buttering your baking dish. Now, here’s where a mandoline slicer becomes your best friend — thin, even rounds of sweet potatoes, parsnips, and beets ensure everything cooks uniformly and melts in your mouth. If you don’t have one, use a sharp knife, but take your time to get those slices as thin and consistent as possible.
Step 2: Creamy Potato Bath
Divide the veggies into bowls by type. Pour heavy cream over each: about 4 tablespoons for sweet potatoes and parsnips, and 2 for the beets—just enough to coat but not drown them. Add Parmesan, some fresh thyme, salt, and pepper, then toss gently. This coating helps infuse the veggies with flavor before they go in the oven, and the cheese starts building that lovely crust on top.
Step 3: Layer with Love
Pour the remaining cream into the bottom of your greased dish, sprinkle with Parmesan and minced garlic. Now for the fun part: standing your veggies up on a slight angle in rows—sweet potatoes first, then parsnips, then beets—repeat until you’ve used all your slices. You’re basically creating a colorful, edible tapestry that bakes into perfection.
Step 4: Bake and Broil to Perfection
Cover your gratin with foil and bake for about 30 minutes. This steams the veggies, making them tender. Uncover, top with shredded Gruyère, and pop it back in the oven, uncovered, for another 18-20 minutes. Watch for the cheese to bubble and turn a gorgeous golden brown—that’s your cue it’s ready. Finish with a sprinkle of fresh thyme leaves for that lovely herbaceous punch.
Pro Tips for Making Cheesy Root Vegetable Gratin Recipe
- Mandoline Magic: Slicing everything evenly ensures the gratin cooks at the same rate and looks professionally layered—definitely worth the effort.
- Cream Control: Too much cream can make it soupy; too little and it dries out. I eyeball the cream to just barely cover the bottom and lightly coat the veggies—this balance keeps the gratin luscious without being heavy.
- Beet Bleed Prevention: If you prep ahead, beets might bleed into the cream, turning the dish pinkish. Doesn’t change the taste, but I usually add the beets last or bake immediately to avoid this.
- Cheese Layering: Adding Parmesan into each veggie bowl builds flavor throughout, not just on top—plus, finishing with Gruyère gives you that crave-worthy golden crust.
How to Serve Cheesy Root Vegetable Gratin Recipe
Garnishes
I always sprinkle fresh thyme leaves at the very end—it adds such a fresh, bright herbal note that balances the richness. Sometimes I’ll add a few cracked black peppercorns or a drizzle of good olive oil just before serving for an extra layer of aroma.
Side Dishes
This gratin shines alongside roasted turkey or baked ham, especially during holiday meals. I also like pairing it with a crisp green salad tossed with a tangy vinaigrette to cut through the richness, plus some crusty bread to mop up any creamy sauce.
Creative Ways to Present
For special occasions, I’ll make individual gratins in ramekins—they look so elegant on the plate and make serving easier. Another fun idea is to serve this colorful gratin family-style in a big rustic dish, letting everyone dig in with gusto.
Make Ahead and Storage
Storing Leftovers
Leftover gratin stores beautifully in an airtight container in the fridge for up to 3 days. I always recommend letting it cool completely before storing to keep moisture in check. When I open the fridge, it smells just as good as freshly baked!
Freezing
I’ve frozen this gratin a few times with good results. After baking, let it cool, then wrap tightly in foil and plastic wrap before freezing. When ready to eat, thaw overnight in the fridge and reheat in the oven—just keep an eye on it so it stays creamy and doesn’t dry out.
Reheating
Reheating works best in the oven at 350˚F, covered loosely with foil to keep moisture locked in. About 20 minutes usually does the trick. If you’re in a hurry, the microwave works but you might sacrifice some of the crispy cheese topping.
FAQs
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Can I use other root vegetables in this Cheesy Root Vegetable Gratin Recipe?
Absolutely! You can swap in vegetables like rutabagas, turnips, or even carrots. Just be mindful to slice them thinly and evenly so they cook in the same amount of time as the other veggies.
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Is it necessary to use heavy cream?
Heavy cream gives the gratin its luscious, thick texture and richness, but if you don’t have it on hand, whole milk can work as a substitute. Just be aware that the sauce won’t be quite as creamy or thick.
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How do I prevent the beets from turning everything pink if I prepare this ahead?
Beets can bleed their juice into the cream, which changes the color but not the flavor. To minimize this, coat the beets just lightly in cream and avoid sitting too long before baking. You can also layer them away from the edges to reduce color bleeding.
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Can I make this dish vegan?
This recipe relies heavily on cream and cheeses for its signature flavor and texture, but you can try using coconut cream and vegan cheeses. The taste and texture will differ, so experiment with your favorite plant-based options.
Final Thoughts
I absolutely love how this Cheesy Root Vegetable Gratin Recipe turns out every time — it’s warm, comforting, and just the right side dish to make any meal feel special. Whether you’re pulling it together for a festive occasion or just because you want something cozy, I think you’ll enjoy how the veggies and cheese swirl into one irresistible dish. Give it a try and watch it become a family favorite in your home too!
Print
Cheesy Root Vegetable Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and comforting Cheesy Root Vegetable Gratin perfect for Thanksgiving dinner, featuring layers of sweet potatoes, parsnips, and beets baked in a creamy Parmesan sauce with thyme and Gruyere cheese.
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 creamier with heavy cream)
- 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 (200˚C). Grease a 3-quart baking dish generously with softened butter to prevent sticking and add richness.
- Slice Vegetables: Using a mandoline or sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Transfer each vegetable type into its own separate bowl for seasoning.
- Season Vegetables: Pour 4 tablespoons of heavy cream each 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. Season generously with salt and pepper, then toss to coat each vegetable slice evenly with the cream and seasoning mixture.
- Layer Cream and Garlic in Dish: Pour the remaining ¼ cup (4 tablespoons) of heavy cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of grated Parmesan and the minced garlic, spreading evenly to create a flavorful base layer.
- Arrange the Vegetables: Starting at the top edge of the baking dish, stand a row of sweet potato slices on a bias. Follow with a row of parsnips, then a row of beets. Continue alternating rows of sweet potatoes, parsnips, and beets to create six rows total, filling the dish neatly with layered root vegetables.
- Season and Cover: Lightly season the top of the arranged gratin with salt, pepper, and sprinkle the remaining grated Parmesan cheese over the vegetables. Cover the baking dish tightly with aluminum foil to keep moisture in during the initial baking phase.
- Bake Covered: Bake the gratin in the preheated oven for 30 minutes, or until the vegetables begin to soften.
- Add Gruyere and Continue Baking: Remove the foil and evenly sprinkle the shredded Gruyere cheese over the top. Return the dish to the oven uncovered and bake for an additional 18 to 20 minutes, or until the vegetables are fork tender, the cheese has melted fully, and the top is lightly browned and bubbly.
- Finish and Serve: Remove the gratin from the oven and sprinkle with fresh thyme leaves for garnish. Serve warm as a delicious side dish to your Thanksgiving meal.
Notes
- Makes one 3-quart casserole, serving approximately 8 people.
- Nutrition facts are based on the lowest amount specified for each vegetable.
- Can be made up to one day ahead and refrigerated tightly wrapped in foil. When ready to bake, place covered in oven, adding 5-7 extra minutes baking time.
- Beets may bleed color when prepared ahead, which does not affect flavor but may alter appearance.
- To minimize beet bleeding, coat them sparingly with cream and ensure the dish bottom is just lightly covered with cream and Parmesan.
- Amounts of cream may vary slightly depending on the baking dish size; adjust visually for even coating without excess liquid.
Nutrition
- Serving Size: 1/8 of gratin (about 1 cup)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 55 mg
