Cheesy Root Vegetable Gratin Recipe

If you’re searching for the ultimate comfort food side that steals the show, you’ve got to try this Cheesy Root Vegetable Gratin Recipe. It’s rich, creamy, and bursting with the natural sweetness of sweet potatoes, parsnips, and beets, all baked together under a golden layer of melted cheese. Trust me, once you taste this, it’ll become your go-to for holidays or any cozy dinner night. I absolutely love how the sharp Parmesan mingles with fresh thyme and creamy gruyere—it’s like a hug on a plate!

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Ingredients You’ll Need

The magic of this Cheesy Root Vegetable Gratin Recipe comes from simple but fresh ingredients that complement each other beautifully. Make sure to pick firm, fresh root vegetables and quality cheeses for the best results.

• Unsalted butter: Softened butter helps grease your baking dish and adds a subtle richness without extra saltiness.
• Sweet potatoes: I recommend using long sweet potatoes with firm flesh so they hold their shape well.
• Parsnips: Look for large, firm parsnips, and make sure to peel them well for a smooth texture.
• Beets: Small beets work best, peeled carefully to avoid staining your hands and to keep a tender bite.
• Heavy cream: This is key for that luscious sauce; while whole milk can work, it won’t be as creamy or thick.
• Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty flavor that’s essential here.
• Fresh thyme: Minced thyme infuses the gratin with an herby, earthy aroma that pairs perfectly with root veggies.
• Garlic clove: Minced garlic adds a mild punch of flavor without overpowering the dish.
• Gruyere cheese: This shredded cheese melts beautifully and adds a rich, slightly sweet note on top.
• Salt and pepper: To taste, balancing and enhancing all the other flavors.

Variations

I love to make this recipe my own by tweaking it based on what I have in the kitchen or the season. Don’t hesitate to experiment and make it perfect for your tastes.

• Cheese swap: I’ve tried sharp cheddar instead of Gruyere for a stronger, tangier flavor that my family adores, especially at casual dinners.
• Dairy-free version: Use coconut cream or cashew cream and skip the cheeses—for a delicious vegan alternative that still feels indulgent.
• Seasonal roots: When I can’t find parsnips or beets, I sometimes use turnips or carrots—they add a nice twist and still bake up tender and delicious.
• Herb variations: Fresh rosemary or sage works great if you want a slightly different herbal profile; just reduce the thyme accordingly.

How to Make Cheesy Root Vegetable Gratin Recipe

Step 1: Prep Your Veggies

First things first—preheat your oven to 400°F and butter a 3-quart baking dish. Then, slice your sweet potatoes, parsnips, and beets into very thin rounds. I can’t recommend a mandoline enough here—it makes for perfectly even slices that cook evenly. If you don’t have one, a sharp knife and steady hand will do just fine, but take your time!

Step 2: Toss Each Veggie With Cream, Cheese, and Herbs

Divide the vegetables into separate bowls. Pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets—beets need just a little less cream so they hold their texture. Then sprinkle half the Parmesan and a teaspoon of minced thyme on each bowl. Give everything a gentle toss with salt and pepper to coat thoroughly—this is where all those flavors start coming together for something truly special.

Step 3: Layer Your Gratin

Pour the remaining ¼ cup of cream into the bottom of your baking dish. Sprinkle with the rest of the Parmesan and add your minced garlic. Now comes the fun part: stand your sweet potato slices upright on a diagonal across the dish. Continue with rows of parsnips and beets, repeating until all the slices are snugly arranged in about six rows total. It’s like a colorful vegetable mosaic!

Step 4: Bake Covered, Then Uncover and Add Gruyere

Season the top of your layered gratin with a bit more salt, pepper, and the remaining Parmesan. Cover the dish with foil and bake for 30 minutes until the vegetables start to soften. Then, remove the foil and sprinkle shredded Gruyere on top. Bake uncovered for another 18-20 minutes until the veggies are fork tender, the cheese is melted, and the top has that lovely browned crust we all love.

Step 5: Garnish and Serve

Finish with a sprinkle of fresh thyme leaves, and it’s ready to serve. Take a moment to admire your handiwork—it’s gorgeous and tastes even better than it looks!

How to Serve Cheesy Root Vegetable Gratin Recipe

Garnishes

I love adding a handful of fresh thyme leaves right before serving—not only does it brighten the flavors, but it adds a beautiful pop of green color. Sometimes, I also sprinkle a tiny pinch of smoked paprika for a subtle smoky twist that amps up the complexity without overwhelming the dish.

Side Dishes

This gratin pairs perfectly with roasted turkey or baked ham for holiday dinners. At home, I often serve it alongside simply roasted chicken and a crisp green salad to balance the richness. Crispy crusty bread also works wonders to scoop up any leftover creamy sauce.

Creative Ways to Present

For special occasions, I’ve lined individual ramekins with the layered veggies for personalized portions that look incredibly fancy. Another fun idea is to make a spiral pattern with the root slices in a round dish—it’s a simple touch that makes the dish look like a true centerpiece.

Make Ahead and Storage

Storing Leftovers

After serving, I cool the gratin to room temperature, then tightly cover it with foil or plastic wrap before refrigerating. It keeps well for 2-3 days, and the flavors actually deepen overnight. Just be aware the beets might bleed slightly, which doesn’t affect taste but can alter the color.

Freezing

I haven’t personally frozen this gratin before, but if you want to, I suggest freezing it BEFORE baking—wrap tightly in foil and plastic wrap to prevent freezer burn. When you’re ready, thaw overnight in the fridge and add extra baking time since it’ll be cold going in.

Reheating

Reheat leftovers in a 350°F oven, covered with foil, until warmed through—usually about 15-20 minutes. To revive the crispy cheese topping, remove the foil in the last 5 minutes. Avoid microwaving if you want to keep that yummy baked texture.

FAQs

Final Thoughts

I have to say, this Cheesy Root Vegetable Gratin Recipe holds a special spot at our holiday table—and honestly, all year round. It’s one of those dishes that feels fancy enough to impress guests but is simple and satisfying enough to enjoy any day. I’m thrilled every time I see how people’s eyes light up digging into those layers of veggies and gooey cheese. You’re going to love making it your own—grab those root vegetables, a little cream, and cheese, and get ready for a dish that truly warms your heart and kitchen!

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