If you’re looking for a side dish that’s cozy, comforting, and downright irresistible, I’ve got just the thing for you: my Cheesy Root Vegetable Gratin Recipe. This dish combines tender sweet potatoes, parsnips, and beets all baked together in a creamy, cheesy sauce that’s perfect for holiday dinners or any time you want to impress with something simple yet elegant. When I first tried this recipe, I fell in love with the way the different root veggies meld with the Parmesan and Gruyère, giving you layers of flavor and texture you’ll want to savor bite after bite.
Why You’ll Love This Recipe
- Rich Layers of Flavor: The combination of sweet potatoes, parsnips, and beets creates a sweet and earthy base that pairs beautifully with the creamy, cheesy sauce.
- Elegant Presentation: Arranging the veggies standing on their edges gives your gratin a stunning, rustic look that makes any dinner feel special.
- Make-Ahead Friendly: You can prep everything up to a day in advance, which makes it a breeze to pull together for holiday gatherings.
- Perfect Comfort Food: It’s creamy, cheesy, and cozy—a guaranteed crowd-pleaser that will have your family asking for seconds.
Ingredients You’ll Need
These root veggies are the stars here, each bringing their own vibe to the dish. Sweet potatoes add warmth and sweetness, parsnips offer a lovely bite, and beets provide that gorgeous color and earthiness. Make sure to pick firm, fresh vegetables so your gratin cooks up tender and flavorful.
- Unsalted Butter: You’ll use this to grease your dish, which helps prevent sticking and adds a subtle richness.
- Sweet Potatoes: Go for firm, orange ones; peeling and slicing evenly will help them cook perfectly alongside the other veggies.
- Parsnips: Choose smaller, fresh parsnips for tenderness and sweetness that balances the root vegetables.
- Beets: Small ones work best here to ensure even cooking; peeling carefully is key to avoid stains everywhere!
- Heavy Cream: This is your secret weapon for a creamy, luscious sauce—whole milk can substitute, but expect a thinner texture.
- Parmesan Cheese: Provides a nutty, salty punch that melts beautifully; freshly grated is best for flavor.
- Thyme: Fresh thyme adds a subtle herbal note that brightens up the richness of the gratin.
- Garlic: Just a clove minced finely—aromatic and will take your gratin up a notch.
- Gruyère Cheese: Melts wonderfully to give that golden, bubbly finish to the gratin topping.
- Salt and Pepper: Essential for seasoning each layer and building up the flavor.
Variations
I love making this Cheesy Root Vegetable Gratin Recipe exactly as is, but sometimes I like to switch it up depending on what I have on hand or who I’m cooking for. Don’t be afraid to experiment—it’s very forgiving and flexible.
- Adding Other Root Veggies: I’ve tossed in sliced rutabaga or turnips for a slightly different texture and flavor—totally delicious!
- Dairy-Free Version: Try swapping the cream for full-fat coconut milk and using a vegan cheese alternative; it won’t be quite the same but still creamy and tasty.
- Herb Variations: Sometimes I add rosemary or sage instead of thyme for an earthier, woodsy vibe—especially great for fall and winter dinners.
- Extra Crunch: Sprinkle some toasted breadcrumbs on top before the last bake for a golden crisp crust that adds such a nice contrast.
How to Make Cheesy Root Vegetable Gratin Recipe
Step 1: Prepare Your Veggies Like a Pro
First things first, preheat your oven to 400˚F and butter a 3-quart baking dish. Next, slice your sweet potatoes, parsnips, and beets into very thin rounds—using a mandoline here is a huge time saver and helps keep the slices uniform so they cook evenly. Transfer each vegetable to its own bowl. This step might feel a bit tedious, but I promise the neat rows it creates in the baking dish are totally worth it!
Step 2: Toss Root Veggies in Cream, Cheese, and Herbs
Divide your heavy cream among the bowls: 4 tablespoons each for sweet potatoes and parsnips, and 2 tablespoons for the beets. Follow that with half an ounce of grated Parmesan and a teaspoon of minced thyme per bowl. Season each well with salt and pepper, then toss gently so every slice is coated with this flavorful mixture. This ensures your veggies get infused with creaminess and seasoning right from the get-go.
Step 3: Layer Your Gratin Like a Chef
Pour the remaining 1/4 cup cream into the bottom of your buttered baking dish, and sprinkle on half an ounce of Parmesan along with the minced garlic. Now, start arranging your vegetables standing up on a slight bias, beginning with a row of sweet potatoes at one end, followed by parsnips, then beets, and repeat the rows until all your veggies are nestled snugly in. You’ll create six neat rows that look as good as they taste.
Step 4: Bake Until Creamy and Tender
Season the top with salt, pepper, and a sprinkle of the remaining Parmesan. Cover with foil and pop it in the oven for 30 minutes. After that, remove the foil and scatter the shredded Gruyère evenly over the top. Return your gratin to the oven, uncovered, and bake for another 18-20 minutes until the veggies are fork-tender and the cheese is melted with a beautiful golden crust forming on top.
Step 5: Finish with Fresh Thyme and Serve
Once out of the oven, I love to sprinkle a little fresh thyme over the top for a bright, herbal finish. This step really brings the whole dish together and adds a pop of color that invites everyone to dig in. Serve warm and get ready to enjoy some serious comfort food bliss.
Pro Tips for Making Cheesy Root Vegetable Gratin Recipe
- Use a Mandoline: I can’t recommend this enough—thin, uniform slices cook evenly and help your gratin look as beautiful as it tastes.
- Don’t Overdo the Cream on Beets: I learned that too much cream makes beets bleed and discolor the dish, which won’t affect flavor but can change its appearance.
- Cover While Baking First: Covering with foil during the initial bake traps moisture so your root veggies soften nicely before browning the cheese.
- Let It Rest Before Serving: A few minutes out of the oven lets the gratin set so it slices more cleanly and holds its lovely rows.
How to Serve Cheesy Root Vegetable Gratin Recipe
Garnishes
I always finish my gratin with a sprinkle of fresh thyme leaves—it adds an herbal brightness that cuts through the richness. Sometimes, I’ll toss on a few toasted pine nuts or a handful of finely chopped chives for extra texture and a touch of freshness.
Side Dishes
This gratin pairs perfectly with roasted turkey or a simple roast chicken for a holiday meal. On more casual nights, I like to serve it alongside steamed green beans or a crisp salad to balance out the creamy richness.
Creative Ways to Present
For a festive touch, I’ve arranged the gratin in smaller individual ramekins so everyone gets their own perfectly layered portion—that always gets compliments! It’s also gorgeous sprinkled with edible flowers or served on a rustic wooden board for holiday entertaining.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover gratin tightly with foil or plastic wrap and keep it in the fridge for up to 3 days. It reheats beautifully, so you don’t have to stress about making it all in one go. Just make sure to reheat gently so it doesn’t dry out.
Freezing
Freezing works if you’re making a big batch! I cool it completely, then wrap the entire dish tightly with plastic wrap and foil before popping it in the freezer. When ready, thaw overnight in the fridge before baking. The texture is still great, though a bit more delicate than fresh-baked.
Reheating
To reheat, I cover the dish with foil and place it in a 350°F oven for about 20-25 minutes until warm throughout. If you want to restore the crispy top, remove the foil for the last 5 minutes of heating. This keeps the gratin creamy inside and beautifully golden on top.
FAQs
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Can I use a different cheese if I don’t have Gruyère?
Absolutely! Gruyère melts beautifully and has a nutty flavor that complements the root veggies, but Swiss, mozzarella, or even a mild cheddar can be used as substitutes. Just keep in mind the taste and meltability might vary slightly.
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What’s the best way to slice the vegetables for the gratin?
Using a mandoline slicer to get thin, even slices is ideal. It saves time and ensures all pieces have the same thickness, which helps in cooking evenly and creating those beautiful layers.
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Can this dish be made vegan?
Yes! Swap the heavy cream for coconut milk or a cashew cream, and use a plant-based cheese alternative that melts well. The texture and flavor will shift a bit, but it still makes a lovely plant-based gratin.
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Do I need to peel the beets before slicing?
Peeling is recommended for this recipe to avoid any unwanted texture and to keep the gratin from being too earthy. A vegetable peeler works well here—but be prepared for some staining and use gloves if you want to keep your hands neat!
Final Thoughts
I absolutely love how this Cheesy Root Vegetable Gratin Recipe brings warmth and elegance to the table with such straightforward ingredients. It’s the kind of dish you can trust to make during busy holidays or weeknight dinners because it comes together easily but delivers big on flavor and presentation. I’m confident you’ll find yourself coming back to this recipe again and again—whether you keep it classic or make it your own. Go ahead and give it a try; you’re going to love the creamy, cheesy layers of these root veggies just as much as my family does!
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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
This Cheesy Root Vegetable Gratin is a perfect festive side dish for Thanksgiving dinner, featuring layers of tender sweet potatoes, parsnips, and beets baked in a creamy Parmesan sauce and topped with melted Gruyere cheese. The gratin is seasoned with fresh thyme and garlic, creating a flavorful, comforting dish that highlights the natural sweetness of root vegetables.
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 and Cheese
- 1 tablespoon unsalted butter, softened
- 14 tablespoons heavy cream, divided (whole milk can be substituted)
- 4 ounces grated Parmesan cheese, divided
- 1 ounce shredded Gruyere cheese
Herbs and Seasoning
- 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 (3 liter) baking dish with the softened butter to prevent sticking.
- Slice Vegetables: Using a mandoline or a sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Separate each vegetable into its own bowl to season individually.
- Season Vegetables: Pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips each. For the beets, pour 2 tablespoons of cream. To each bowl, add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Generously season all vegetables with salt and pepper, then toss gently to coat all slices evenly.
- Prepare Baking Dish Base: Pour the remaining 1/4 cup (4 tablespoons) of cream into the bottom of the greased baking dish. Sprinkle ½ ounce of Parmesan cheese and the minced garlic evenly over the cream to form a flavorful base.
- Assemble Gratin: Starting with sweet potatoes, stand a stack of slices upright on a bias along the top edge of the baking dish. Follow with a row of parsnips, then a row of beets. Repeat the pattern with the remaining vegetables to create six distinct rows of layered root vegetables.
- Season and Cover: Sprinkle the top of the layered vegetables with salt, pepper, and the remaining Parmesan cheese. Cover the baking dish tightly with aluminum foil.
- Bake Covered: Place the covered gratin in the preheated oven and bake for 30 minutes, or until the vegetables are tender when pierced with a fork.
- Uncover and Add Cheese: Remove the foil, sprinkle the shredded Gruyere cheese evenly over the top, and return the dish to the oven uncovered.
- Finish Baking: Continue baking for an additional 18 to 20 minutes until the vegetables are fork tender, the cheese is melted, and the top is lightly browned and bubbly.
- Garnish and Serve: Remove the gratin from the oven, sprinkle with fresh thyme leaves for garnish, and serve warm as a delicious side dish.
Notes
- Makes one 3-quart (approximately 3-liter) casserole dish serving 8 people.
- Nutrition facts are calculated based on the lower estimates of vegetables used (e.g., 1 sweet potato, 3 parsnips, 3 beets).
- This gratin can be prepared up to a day in advance and refrigerated, covered tightly with foil. When ready to bake, add an extra 5-7 minutes of baking time while covered.
- Beets may bleed their color into the cream if prepared ahead, which affects appearance but not flavor.
- To minimize beet bleeding, coat the beet slices lightly with cream, and ensure the bottom of the baking dish is lightly coated with cream and Parmesan.
- The amount of cream used can vary slightly based on the size and surface area of your baking dish, so adjust as needed to keep vegetables moist but not soaked.
Nutrition
- Serving Size: 1 slice (about 1/8 of the casserole)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 55 mg
