If you’re craving a cozy, comforting dish that brings together the subtle sweetness of root vegetables with the rich, ooey-gooey goodness of melted cheese, this Cheesy Root Vegetable Gratin Recipe is your new best friend in the kitchen. Layers of thinly sliced sweet potatoes, parsnips, and beets bathed in creamy Parmesan and Gruyere combine to create a golden, bubbling masterpiece that’s perfect for sharing or savoring solo. It’s a delightful twist on traditional gratins that highlights the natural colors and flavors, making every bite a warm hug for your taste buds.
Ingredients You’ll Need
This Cheesy Root Vegetable Gratin Recipe calls for simple yet essential ingredients that each bring their own magic to the dish. From the creamy richness of heavy cream to the earthy sweetness of fresh root vegetables, every single component plays a starring role in the final layers of flavor and texture.
- Sweet potatoes: Peeled and sliced thin, they add a natural sweetness and beautiful color contrast.
- Parsnips: Their slightly nutty flavor enhances the earthy mix and provides lovely texture.
- Small beets: Peeled and thinly sliced, they bring vibrant color and a subtle, earthy sweetness.
- Heavy cream: Keeps the layers luscious and holds everything together with creamy richness.
- Parmesan cheese: Grated for a salty, savory edge that melts into every slice.
- Gruyere cheese: Adds a decadent, nutty finish with beautiful browning on top.
- Fresh thyme: Minced for herbaceous brightness that lifts the dish.
- Garlic clove: Minced to infuse a subtle, aromatic depth.
- Salt and pepper: To taste, bringing out the natural flavors of each vegetable.
- Unsalted butter: For greasing the baking dish to prevent sticking and add richness.
How to Make Cheesy Root Vegetable Gratin Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 400°F (200°C). While the oven warms, generously grease a 3-quart baking dish with softened unsalted butter. This simple step ensures your gratin won’t stick and adds a subtle buttery flavor to the bottom crust of your dish.
Step 2: Slice Your Vegetables Thinly
Grab a mandoline slicer if you have one, and slice the sweet potatoes, parsnips, and beets into uniform, paper-thin rounds. Keeping the slices thin is the secret for tender layers that meld together beautifully during baking. To keep the vivid colors distinct and fresh, place each vegetable in its own bowl after slicing.
Step 3: Toss Vegetables with Cream and Cheese
Divide the heavy cream as directed—4 tablespoons each for the sweet potatoes and parsnips, 2 tablespoons for the beets. Add half an ounce of Parmesan, a teaspoon of minced fresh thyme, plus salt and pepper to each bowl. Toss gently but thoroughly to coat every slice in creamy, cheesy goodness before layering.
Step 4: Layer the Gratin
Pour the remaining heavy cream into the buttered baking dish and sprinkle it with the leftover Parmesan plus minced garlic for that irresistible base flavor. Now, arrange your vegetable slices in overlapping rows inside the dish in the order of sweet potato, parsnip, beet, repeating until all are layered. This alternating pattern creates a stunning mosaic of taste and color.
Step 5: Season and Bake Covered
Sprinkle the top layers with the rest of the Parmesan cheese, and season lightly with salt and pepper. Cover the dish tightly with foil to trap in moisture, then bake for 30 minutes. This first bake softens the vegetables and melds flavors without drying out the layers.
Step 6: Add Gruyere and Finish Baking
Remove the foil carefully, then sprinkle shredded Gruyere cheese evenly over the top layer. Return the dish to the oven uncovered and bake for another 18 to 20 minutes until the cheese is bubbling golden and the vegetables are tender to the fork. Keep an eye near the end to ensure that beautiful crust turns perfectly golden without burning.
Step 7: Garnish and Serve
Once out of the oven, add a fresh sprinkle of thyme leaves for a pop of color and herbaceous aroma. Let the gratin rest a few minutes before serving to let everything set just enough for clean slices. Then dig in and enjoy that creamy, cheesy root vegetable perfection!
How to Serve Cheesy Root Vegetable Gratin Recipe
Garnishes
Fresh thyme sprigs aren’t just pretty—they add a fragrant herbal note that complements the richness of the cheese. For a little extra punch, a light drizzle of good-quality olive oil or a sprinkle of cracked black pepper right before serving really elevates the flavors and adds elegance.
Side Dishes
This gratin works incredibly well as a cozy centerpiece for a comforting meal. Pair it with simple roasted meats like herb-roasted chicken or pork tenderloin to balance the richness with savory protein. For a vegan meal, serve alongside a crisp green salad tossed with a tangy vinaigrette to brighten every bite.
Creative Ways to Present
For a dinner party, try making individual-sized gratins using small ramekins for a classy presentation. Alternately, layer the slices vertically in a clear glass baking dish for a stunning visual of the vibrant colors before you bake. Either way, this dish will wow your guests with both taste and looks.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Cheesy Root Vegetable Gratin Recipe keep beautifully covered in the refrigerator for up to 3 days. The flavors deepen overnight, making the next-day slices even more delicious. Just cover tightly with plastic wrap or transfer to an airtight container.
Freezing
If you want to save some for later, this gratin freezes well. Cool it completely, then wrap tightly with foil and place in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers in an oven preheated to 350°F (175°C) for about 20 minutes, uncovered, until heated through and the top is bubbly again. You can also microwave individual portions, but reheating in the oven helps restore that perfect, cheesy crust.
FAQs
Can I use other root vegetables in this gratin?
Absolutely! While sweet potatoes, parsnips, and beets create a lovely balance here, feel free to experiment with turnips, carrots, or rutabagas. Just ensure they are sliced thinly so they cook evenly.
What cheese can I substitute if I don’t have Gruyere?
Gruyere provides a nutty, melty texture, but Swiss cheese, Emmental, or even mozzarella can be great alternatives. Parmesan is essential for that sharp flavor, so try to keep it in the recipe.
Is there a lighter version of this gratin?
You can swap heavy cream for whole milk to reduce the richness, but the gratin will be less creamy and decadent. Using less cheese or mixing in some low-fat cheese can also lighten the dish.
How thin should I slice the vegetables?
Very thin slices, around 1/8 inch thick, work best. This ensures quick, even cooking and a tender bite without any tough or undercooked spots.
Can I prepare this dish ahead of time before baking?
Yes! Prepare the layers up to the point of baking, cover with foil, and refrigerate overnight. When you’re ready, just add the Gruyere cheese and bake as directed. This makes for easy entertaining or meal prep.
Final Thoughts
There’s something truly special about a warm, cheesy root vegetable gratin bubbling fresh from the oven, and this Cheesy Root Vegetable Gratin Recipe nails that feeling perfectly. Whether you’re serving it for a family dinner or bringing a dish to share, it’s sure to become a quick favorite. Give it a try, and I promise you’ll love every creamy, cheesy, flavorful bite!
Print
Cheesy Root Vegetable Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
This Cheesy Root Vegetable Gratin is a comforting, flavorful dish featuring thinly sliced sweet potatoes, parsnips, and beets layered with creamy heavy cream, savory Parmesan, Gruyere cheese, fresh thyme, and garlic. Baked until tender and golden, it’s a perfect side dish for any meal, offering a rich combination of earthy root vegetables and cheesy goodness.
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 for later layering.
- Slice Vegetables: Using a mandoline slicer, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each type of vegetable into its own separate bowl to prepare for seasoning.
- Prepare Vegetables: To the bowls with sweet potatoes and parsnips, add 4 tablespoons of heavy cream, and to the beet bowl add 2 tablespoons of heavy cream. Then, mix each bowl with ½ ounce of grated Parmesan, 1 teaspoon of minced thyme, salt, and pepper. Toss gently until all slices are evenly coated with the creamy mixture.
- Layer the Dish: Pour the remaining ¼ cup (4 tablespoons) of heavy cream into the greased baking dish, then sprinkle ½ ounce of Parmesan and the minced garlic over it. Begin layering the vegetables in rows—starting with sweet potato, then parsnip, then beet—repeating these rows until all the vegetable slices have been used.
- Season and Bake: Sprinkle the top layer of vegetables with the remaining Parmesan, and add salt and pepper to taste. Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow the vegetables to soften.
- Add Gruyere: After 30 minutes of covered baking, remove the foil, sprinkle the shredded Gruyere cheese evenly over the top, and continue baking uncovered for another 18 to 20 minutes. Bake until the vegetables are fully tender and the top is golden brown and bubbly.
- Finish and Serve: Once baked, remove from the oven and garnish with extra fresh thyme. Serve the gratin warm as a delicious side dish.
Notes
- For a lighter version, substitute heavy cream with whole milk, but the gratin will be less rich and creamy.
- Using a mandoline slicer ensures evenly thin slices, which helps the vegetables cook uniformly.
- You can prepare the dish a few hours ahead and keep refrigerated; just add a few extra minutes to the baking time if baking from cold.
- If you don’t have Gruyere, you can substitute with another melting cheese like Fontina or a sharp white cheddar.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven to retain moisture.
