Cheesy Root Vegetable Gratin is a comforting, visually stunning side dish that brings together the earthy sweetness of root vegetables with the creamy richness of cheese and cream. This gratin is perfect for holiday feasts, cozy family dinners, or any occasion where you want to impress with minimal effort. Layers of sweet potatoes, parsnips, and beets are baked in a garlicky cream sauce, then topped with a golden blanket of Gruyère and Parmesan. The result is a dish that’s both hearty and elegant, with vibrant colors and irresistible flavors.
Why You’ll Love Cheesy Root Vegetable Gratin
Cheesy Root Vegetable Gratin is a standout side dish for so many reasons. It’s not only delicious but also versatile, beautiful, and easy to prepare. Here’s why this recipe deserves a spot on your table:
- Comforting and Satisfying: The combination of creamy sauce, tender root vegetables, and melted cheese creates a rich, comforting flavor that warms you from the inside out.
- Beautiful Presentation: The layers of colorful vegetables make this gratin a showstopper at any gathering. It’s as pleasing to the eye as it is to the palate.
- Perfect for Holidays: This dish is ideal for Thanksgiving, Christmas, or any festive meal. It pairs beautifully with roasted meats and other holiday favorites.
- Make-Ahead Friendly: You can assemble the gratin ahead of time and bake it just before serving, making it a stress-free option for busy cooks.
- Customizable: Feel free to swap in your favorite root vegetables or cheeses to suit your taste or what’s in season.
- Vegetarian-Friendly: This gratin is a hearty vegetarian option that will satisfy even the most dedicated meat-eaters.
- Leftover Magic: Leftovers reheat beautifully and can be transformed into new meals, like a breakfast hash or a topping for salads.
- Pairs beautifully: with cozy mains like roasted chicken, beef, or a veggie centerpiece such as vegetable lasagna.
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 can be used, but the gratin 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 Gruyère cheese
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with butter.
- Slice Vegetables: Using a mandoline or sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each vegetable in its own bowl.
- Coat Vegetables: Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Add ½ ounce of Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, then toss to coat.
- Prepare Baking Dish: Pour the remaining ¼ cup of cream into the bottom of the baking dish. Sprinkle with ½ ounce of Parmesan and minced garlic.
- Layer Vegetables: Arrange the vegetables in rows, starting with sweet potatoes, then parsnips, and finally beets. Repeat until all vegetables are used, creating 6 rows. Season the top with salt, pepper, and the remaining Parmesan.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 30 minutes, or until the vegetables are soft.
- Add Cheese: Uncover the gratin and sprinkle with shredded Gruyère. Bake uncovered for an additional 18–20 minutes, until the vegetables are fork-tender and the cheese is melted and lightly browned.
- Garnish and Serve: Finish with a sprinkle of fresh thyme leaves. Let the gratin rest for a few minutes before serving.
Cheesy Root Vegetable Gratin
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Cheesy Root Vegetable Gratin features thinly sliced potatoes, sweet potatoes, carrots, parsnips, and beets layered in a creamy garlic-herb sauce, topped with melted Gruyère and Parmesan for a golden, bubbly crust. This cozy casserole transforms simple root vegetables into an elegant side dish perfect for holidays and family dinners.
Ingredients
- 1 tablespoon unsalted butter (for greasing dish)
- 1 lb Yukon gold potatoes, peeled and thinly sliced
- 1 lb sweet potatoes, peeled and thinly sliced
- ½ lb carrots, peeled and thinly sliced
- ½ lb parsnips, peeled and thinly sliced
- ½ lb golden beets, peeled and thinly sliced (optional)
- 1¾ cups heavy cream or half-and-half
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, finely chopped
- 1½ tsp kosher salt
- ½ tsp black pepper
- ¾ cup grated Parmesan cheese, divided
- 1½ cups shredded Gruyère cheese
- ¼ tsp ground nutmeg (optional)
- Fresh parsley, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
2. Using a mandoline or sharp knife, slice all root vegetables into ⅛-inch thick slices.
3. In a large bowl or measuring cup, whisk together cream, garlic, thyme, rosemary, salt, pepper, and nutmeg.
4. Arrange one layer of mixed root vegetable slices in the prepared dish, slightly overlapping.
5. Pour ⅓ of the cream mixture over vegetables, then sprinkle with ¼ cup Parmesan.
6. Repeat layering vegetables, cream, and Parmesan two more times.
7. Top with all the shredded Gruyère and remaining Parmesan.
8. Cover tightly with foil and bake 40 minutes until vegetables are tender and cream bubbles.
9. Remove foil and bake 15-20 minutes more until golden brown and crispy on top.
10. Let rest 15 minutes before serving. Garnish with fresh parsley.
Notes
Slice vegetables as thinly and evenly as possible for even cooking. A mandoline slicer works best.
Golden beets add beautiful color without bleeding red throughout the dish.
For make-ahead: Assemble through step 7, cover tightly, and refrigerate up to 24 hours. Add 10-15 extra minutes to baking time.
To reheat leftovers: Cover with foil and bake at 325°F until hot throughout, about 20-25 minutes.
Substitute half-and-half for lighter version, but heavy cream gives the creamiest sauce.
Avoid russet potatoes as they can become grainy when baked in cream.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 68mg
How to Serve Cheesy Root Vegetable Gratin
Cheesy Root Vegetable Gratin is a versatile side dish that pairs beautifully with a variety of main courses. Here are some ideas for serving it:
- With Roasted Meats: This gratin is a classic accompaniment to roasted turkey, chicken, or pork. The creamy, cheesy flavors complement the savory juices of the meat, creating a harmonious plate.
- As a Vegetarian Main: For a hearty vegetarian meal, serve the gratin alongside a crisp green salad and crusty bread. The rich flavors and textures make it satisfying enough to stand on its own.
- Holiday Feasts: This dish is a staple at Thanksgiving and Christmas dinners. Pair it with stuffing, cranberry sauce, and green beans for a festive spread.
- Weeknight Comfort: On a cozy weeknight, serve the gratin with a simple roasted chicken or a pan-seared steak or a bowl of creamy mushroom soup . It’s a comforting side that feels special without requiring a lot of effort.
- Brunch Option: Leftover gratin can be reheated and served with poached eggs or a dollop of sour cream for a decadent brunch.
- With Other Sides: Pair the gratin with roasted vegetables, mashed potatoes, or a creamy soup like our Creamy Mushroom Soup for a well-rounded meal.
- Garnish Ideas: Add a sprinkle of fresh herbs, a drizzle of olive oil, or a handful of toasted nuts for extra flavor and texture.
How to Store Cheesy Root Vegetable Gratin
Proper storage is key to keeping your Cheesy Root Vegetable Gratin fresh and delicious. Here’s how to store it:
- Refrigerator Storage: Allow the gratin to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals for a quicker option.
- Freezing: This gratin can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Reheating Tips: When reheating, add a splash of cream or milk to the gratin to restore its creamy texture. Cover with foil to prevent the cheese from drying out.
- Leftover Ideas: Leftover gratin can be transformed into a breakfast hash by sautéing it with eggs and onions, or used as a topping for salads and grain bowls.
Tips to Make Cheesy Root Vegetable Gratin
- Uniform Slices: Use a mandoline or sharp knife to slice the vegetables evenly. This ensures they cook at the same rate and creates a beautiful presentation.
- Prevent Beet Bleeding: To keep the beets from staining the other vegetables, coat them lightly in cream and layer them last. This helps maintain the vibrant colors of the gratin.
- Cheese Choices: While Gruyère and Parmesan are classic choices, feel free to experiment with other cheeses like fontina, Swiss, or mild cheddar for different flavor profiles.
- Herb Variations: Fresh thyme is traditional, but you can also use rosemary, sage, or a combination of herbs for added complexity.
- Make-Ahead: Assemble the gratin up to a day in advance and refrigerate it. Add a few extra minutes to the baking time when you’re ready to serve.
- Crispy Top: For a golden, crispy top, broil the gratin for the last few minutes of baking. Keep a close eye to prevent burning.
- Vegetable Substitutions: Swap in turnips, rutabaga, or carrots for variety. Any root vegetable will work well in this recipe.
Variations of Cheesy Root Vegetable Gratin
- Cheese Variations: Try using different cheeses like fontina, Swiss, comté, or mild cheddar for unique flavors. A mix of cheeses can add depth and complexity.
- Herb Twists: Experiment with herbs like rosemary, sage, or chives instead of thyme. Each herb brings its own aromatic qualities to the dish.
- Vegetable Swaps: Use turnips, rutabaga, or carrots in place of beets or parsnips. This allows you to customize the gratin based on what’s in season or your preferences.
- Cream Alternatives: Substitute whole milk or half-and-half for heavy cream if you want a lighter version. Keep in mind that the gratin will be less creamy.
- Gluten-Free Option: This recipe is naturally gluten-free, making it a great choice for those with dietary restrictions.
- Add-Ins: Incorporate caramelized onions, sautéed mushrooms, or a sprinkle of smoked paprika for extra flavor.
- Breakfast Gratin: Top the gratin with poached or fried eggs for a hearty breakfast or brunch option.
FAQs
Can I use different root vegetables in this gratin?
Absolutely! Carrots, turnips, rutabaga, and even celery root work well. Just slice them thinly and adjust the baking time as needed.
Can I make this gratin ahead of time?
Yes, assemble the gratin up to a day in advance and refrigerate it. Add a few extra minutes to the baking time when you’re ready to serve.
How do I prevent the beets from bleeding into the other vegetables?
Coat the beets lightly in cream and layer them last. This helps maintain the vibrant colors of the gratin.
Can I freeze Cheesy Root Vegetable Gratin?
Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
Cheesy Root Vegetable Gratin is a dish that brings warmth, color, and comfort to any table. Its layers of sweet potatoes, parsnips, and beets, baked in a creamy sauce and topped with melted cheese, make it a standout side for holidays, family dinners, or cozy nights at home. With its make-ahead convenience and endless variations, this gratin is sure to become a favorite in your recipe collection. Whether you’re serving it alongside roasted meats or enjoying it as a vegetarian main, it’s a dish that’s as beautiful as it is delicious.
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