If you love the cozy, comforting feeling of a warm, cheesy casserole packed with hearty, colorful veggies, you are going to adore this Cheesy Root Vegetable Gratin Recipe. This dish layers tender sweet potatoes, earthy parsnips, and vibrant beets all bathed in creamy, herby goodness, then crowned with melted Gruyere and Parmesan for that irresistible golden crust. It’s like a hug on a plate and perfect whether you’re looking to brighten up weeknight dinners or impress guests with a dish that’s as stunning as it is satisfying.
Ingredients You’ll Need
The magic of this Cheesy Root Vegetable Gratin Recipe lies in its simple, fresh ingredients that each add something special—whether it’s a flavor note, texture contrast, or eye-catching color. Every item is thoughtfully chosen to complement the others and come together beautifully.
- Sweet potatoes: Provide natural sweetness and a creamy texture when baked.
- Parsnips: Add earthiness and a slightly nutty flavor that balances the dish.
- Beets: Bring vibrant color and a subtle, sweet earthiness that’s visually stunning.
- Heavy cream: Creates a luscious, velvety sauce that coats the veggies perfectly.
- Parmesan cheese: Offers sharp, salty notes that enrich the gratin’s depth.
- Gruyere cheese: Melts beautifully and delivers a nutty, gooey topping.
- Fresh thyme: Infuses the dish with a bright, herbaceous aroma and flavor.
- Garlic clove: Adds a punch of savory warmth.
- Salt and pepper: Essential for seasoning to bring all elements together.
- Unsalted butter: Perfect for greasing the dish and adding richness.
How to Make Cheesy Root Vegetable Gratin Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start off strong by preheating your oven to 400°F (200°C). While it’s warming up, take a 3-quart baking dish and generously grease it with softened unsalted butter to prevent sticking and add a subtle richness to the base of the gratin. This step ensures your layers of vegetables will cook evenly without fuss.
Step 2: Slice the Vegetables Thinly
Using a mandoline slicer is key here because it creates uniformly thin rounds of sweet potatoes, parsnips, and beets that cook evenly and layer beautifully. Keep each vegetable type in its own bowl to prepare them properly and maintain their distinct flavors.
Step 3: Coat Each Vegetable with Cream, Cheese, and Herbs
Divide your heavy cream between the bowls (4 tablespoons each for sweet potatoes and parsnips; 2 tablespoons for beets) and add Parmesan, minced thyme, salt, and pepper to each. Toss everything gently but thoroughly so every slice is luxuriously coated, providing flavor right in the layers.
Step 4: Layer the Vegetables in the Baking Dish
Pour the remaining quarter cup of cream into your prepared dish, sprinkle in some Parmesan and minced garlic, then begin layering. Alternate sweet potato, parsnip, and beet slices in neat rows. This not only helps the vegetables bake evenly but also gives the gratin those beautiful stripes that make it so eye-catching.
Step 5: Bake and Melt the Cheese
After seasoning the top layer with the rest of the Parmesan, salt, and pepper, cover the dish with foil and bake it for 30 minutes. Then, uncover and sprinkle shredded Gruyere over the top. Bake uncovered for another 18 to 20 minutes until the vegetables are tender and the top is a golden, bubbly masterpiece.
Step 6: Garnish and Enjoy
Before serving, sprinkle fresh thyme leaves on top to add that final pop of color and a fragrant note that makes each bite even more delightful. Serve warm and prepare yourself for the compliments to roll in!
How to Serve Cheesy Root Vegetable Gratin Recipe
Garnishes
Fresh thyme is the star garnish here, lending a fresh herbal aroma that perfectly contrasts the rich, cheesy layers. A light sprinkle right before serving brightens the dish visually and enhances its flavor profile.
Side Dishes
This gratin pairs wonderfully with light, crisp salads to cut through the richness, or a simple roasted meat like chicken or pork if you want to keep the meal hearty yet balanced. Steamed green beans or sautéed kale also add a vibrant green touch that complements the gratin’s earthy tones.
Creative Ways to Present
For a more impressive presentation, try building individual gratin portions in ramekins. This makes serving elegant and ensures everyone gets a perfect crispy top. Alternatively, serve the grated alongside a warm rustic bread to soak up every last cheesy, creamy morsel.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after sitting overnight, making the next day’s meal equally delicious.
Freezing
You can freeze this gratin in a suitable container for up to 2 months. Make sure it’s cooled completely before freezing. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20 minutes or until warmed through. For a crisp top, remove the foil in the last 5 minutes.
FAQs
Can I use other root vegetables in this gratin?
Absolutely! Root vegetables like rutabaga, turnips, or celeriac can be fantastic additions or replacements, offering delightful variations in flavor and texture.
Is it possible to make this dish dairy-free?
To make a dairy-free version, try substituting the heavy cream with coconut cream or cashew cream, and use dairy-free cheese alternatives that melt well.
How thin should the vegetable slices be?
Thin slices about 1/8 inch or thinner are perfect because they bake evenly and become tender without losing their shape or flavor.
Can I prepare this gratin ahead of time before baking?
Yes, you can assemble the gratin a day ahead, cover tightly, and refrigerate. Bring it to room temperature before baking for best results.
What type of cheese works best besides Gruyere?
If you can’t find Gruyere, good melting cheeses like Fontina, Emmental, or even sharp Cheddar make excellent substitutes that will still give a lovely gooey topping.
Final Thoughts
This Cheesy Root Vegetable Gratin Recipe has quickly become one of my go-to dishes because it’s a perfect blend of cozy textures, rich flavors, and stunning colors that always bring a little joy to the table. It feels fancy but is remarkably easy to make—it’s the kind of recipe that’s destined to become a family favorite. I can’t wait for you to try it and enjoy all those layers of deliciousness as much as I do!
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Cheesy Root Vegetable Gratin Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Cheesy Root Vegetable Gratin is a comforting and flavorful baked dish featuring thinly sliced sweet potatoes, parsnips, and beets layered with creamy Parmesan and Gruyere cheese, infused with fresh thyme and garlic. Perfect as a hearty side or a vegetarian main, it bakes to a golden, tender perfection that highlights the natural sweetness of the 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 & 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 Oven: Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened butter and set it aside to prepare for the gratin.
- Slice Vegetables: Using a mandoline slicer, slice the sweet potatoes, parsnips, and beets into very thin rounds. Keep each vegetable type in its own separate bowl for easy seasoning.
- Prepare Vegetables: Add 4 tablespoons of heavy cream to the sweet potato and parsnip bowls, and 2 tablespoons of cream to the beet bowl. Mix each with ½ ounce of grated Parmesan, 1 teaspoon of minced thyme, salt, and pepper. Toss each mixture thoroughly to coat every slice evenly.
- Layer the Dish: Pour the remaining ¼ cup of cream into the prepared baking dish and sprinkle with ½ ounce of Parmesan and minced garlic. Begin layering the vegetables in rows: start with sweet potato, then parsnip, followed by beet, and repeat until all slices are used up.
- Season and Bake: Sprinkle the top layer with the remaining Parmesan, and season with salt and pepper. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Add Gruyere: After 30 minutes, remove the foil and sprinkle the shredded Gruyere cheese over the top. Continue baking uncovered for an additional 18-20 minutes, or until the vegetables are tender and the gratin is golden brown on top.
- Finish and Serve: Garnish the gratin with fresh thyme leaves. Serve warm and enjoy the rich, cheesy layers alongside your favorite main dishes or as a satisfying vegetarian entrée.
Notes
- Using a mandoline slicer ensures even, thin slices for uniform cooking.
- Whole milk can be substituted for heavy cream to reduce richness.
- Adjust the thyme quantity based on your preference for herb intensity.
- Covering the dish during the first part of baking helps the vegetables cook through without drying out.
- Gruyere adds a nutty, melty finish, but you can substitute with cheddar or fontina if preferred.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
