If you’re looking for a cozy, crowd-pleasing side dish that hits all the right notes, you’re going to fall absolutely in love with this Cheesy Root Vegetable Gratin Recipe. It’s creamy, cheesy, and full of autumnal veggies that get beautifully tender and caramelized as they bake. I first made this for a Thanksgiving dinner years ago, and my family still asks for it every holiday—it’s that good! Stick with me here, and I’ll share all my secrets to nailing this comforting classic with ease.
Why You’ll Love This Recipe
- Perfectly Creamy: The combination of heavy cream and cheese creates an indulgent sauce that clings to every vegetable slice.
- Vibrant Root Veggies: Sweet potatoes, parsnips, and beets bring natural sweetness and earthiness for a well-rounded flavor profile.
- Impressively Simple: With straightforward prep and layering, you can make a restaurant-worthy side with minimal fuss.
- Make-Ahead Friendly: You can prep this a day ahead and bake it just before dinner, making holiday hosting a breeze.
Ingredients You’ll Need
I love how these ingredients work in harmony—the earthiness of the beets, the sweetness from the sweet potatoes, and the mellow bite of parsnips are all wrapped up in cheesy, creamy goodness. When shopping, look for firm vegetables without blemishes and fresh herbs to really brighten the flavors.
- Unsalted butter: For greasing the baking dish and adding richness without extra saltiness.
- Sweet potatoes: Choose firm ones about 2 inches thick; they add wonderful sweetness that balances the dish.
- Parsnips: Peeling and trimming is key—they bring a slightly nutty flavor that pairs beautifully with the other roots.
- Beets: Peeled and sliced thin; their earthiness and vibrant color make this gratin visually stunning.
- Heavy cream: This is your sauce base—whole milk can work, but cream delivers that luscious texture you want.
- Parmesan cheese: Adds salty, nutty depth; freshly grated is best for melting and flavor.
- Fresh thyme: The herbaceous contrast lifts the richness—fresh minced is key.
- Garlic clove: Minced to infuse subtle, warm aromatics throughout the dish.
- Gruyere cheese: Melts beautifully with a buttery nutty flavor, giving the gratin a golden, bubbly finish.
- Salt and pepper: Essential to season and enhance all the layers of flavor.
Variations
I like to tweak this recipe depending on the season or who I’m cooking for. Feel free to swap out root veggies or cheeses based on what you have or prefer—it’s a versatile canvas for deliciousness!
- Vegetable swaps: I once replaced parsnips with turnips for a sharper bite, which my family devoured just as fast!
- Cheese variations: Sometimes I use sharp cheddar instead of Gruyere for extra tang, and it turns out fantastic.
- Dairy-free twist: Use coconut cream and a dairy-free cheese alternative if you want to make this vegan-friendly (though it won’t be quite as creamy).
- Herb enhancements: Adding rosemary or sage alongside thyme adds a woodsy depth that’s perfect for fall flavors.
How to Make Cheesy Root Vegetable Gratin Recipe
Step 1: Prepare and Slice Your Vegetables Precisely
Start by peeling your sweet potatoes, parsnips, and beets—make sure to trim the ends of the parsnips. To get those paper-thin slices that make this gratin melt in your mouth, I highly recommend using a mandoline if you have one. It’s a game-changer for fast, even slicing, and it helps the vegetables cook uniformly. Keep each vegetable in separate bowls because they’ll be seasoned individually before layering.
Step 2: Cream and Season Each Veggie Batch
Pour 4 tablespoons of cream over each of the sweet potato and parsnip bowls, and 2 tablespoons over the beets (they’ll release color and moisture, so less cream is better). Sprinkle half an ounce of Parmesan and one teaspoon of minced thyme into each bowl, then add salt and pepper generously. Toss gently so every slice is coated—this is what builds the creamy, cheesy coating. Don’t rush this part; making sure the veggies are well-coated here means every bite has balanced flavor.
Step 3: Layer the Base and Arrange Veggies
Pour the remaining quarter cup of cream into your buttered 3-quart baking dish. Sprinkle half an ounce of Parmesan and the minced garlic evenly over that cream layer. Now for the moment that turns this into a show-stopping dish: stand your thin slices of sweet potato in a row, slightly leaning on the bias at the top of the dish. Follow that with a row of parsnips, then beets, and repeat until you have six rows of those colorful roots filled with love and cream. Sprinkle salt, pepper, and the rest of the Parmesan on top.
Step 4: Bake Covered, Then Uncover and Add Cheese
Cover the dish tightly with foil and bake at 400˚F for 30 minutes. This initial bake softens the vegetables perfectly. Then, take off the foil, sprinkle shredded Gruyere cheese on top, and return the gratin uncovered to the oven for another 18-20 minutes. You’re aiming for fork-tender vegetables, gooey melted cheese, and a lightly browned, irresistible top. Keep an eye towards the end so it doesn’t over-brown; every oven behaves a little differently.
Step 5: Garnish and Serve Warm
Right out of the oven, sprinkle some fresh thyme leaves over the top for that last bit of fragrant brightness. Serve this warm, and watch everyone dig eagerly into the layers of cheesy, creamy goodness with sweet and earthy undertones. Trust me, this one’s destined to become a family favorite.
Pro Tips for Making Cheesy Root Vegetable Gratin Recipe
- Mandoline Magic: Using a mandoline to slice thinly and evenly is essential for uniform cooking and a beautiful presentation.
- Layer Contrast: Don’t mix vegetables when tossing with cream and seasoning; it helps maintain distinct flavors and colors after baking.
- Avoid Beet Bleeding: Just barely coat your beets in cream and keep the bottom cream layer thin to prevent the vibrant color from bleeding too much.
- Cheese Timing: Adding the Gruyere cheese only after the covered bake ensures a perfectly melted and browned topping instead of overcooked cheese.
How to Serve Cheesy Root Vegetable Gratin Recipe
Garnishes
I always finish mine with a sprinkle of fresh thyme leaves—fresh herbs just elevate the whole dish and give it a pretty pop of green. Sometimes, I even add a tiny drizzle of truffle oil on special occasions for an extra luxurious touch.
Side Dishes
This gratin pairs beautifully with roasted turkey or chicken and a crisp green salad to cut through the richness. For a vegetarian feast, serve it alongside sautéed greens and crusty bread. It’s also lovely with a simple pork roast or seared salmon.
Creative Ways to Present
For a holiday dinner, I’ve arranged this gratin in mini ramekins for individual servings—everyone loves having their own portion, and it looks gorgeous with a sprig of thyme on top. Alternatively, try layering in a circular pattern rather than rows for a stunning spiral effect, which wows guests every time!
Make Ahead and Storage
Storing Leftovers
I like to tightly cover any leftovers with foil or plastic wrap and pop them in the fridge right away. They keep well for up to 3 days, and the flavors actually deepen overnight. Just be aware the beets might release a bit of color into the sauce after sitting but that doesn’t affect the taste.
Freezing
Freezing works in a pinch, but I’ve noticed the texture softens a bit after thawing. If you want to freeze it, bake it (covered) then freeze in an airtight container. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, I cover the gratin with foil and bake at 350˚F for about 20 minutes, or until warmed through. Removing the foil for the last few minutes lets the cheese crisp back up nicely without drying out the veggies.
FAQs
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Can I use other root vegetables in this Cheesy Root Vegetable Gratin Recipe?
Absolutely! Feel free to substitute or add other roots like turnips, rutabagas, or even celeriac. Just keep the slices thin and adjust cooking time if needed.
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Is it okay to prepare this gratin a day in advance?
Yes! You can assemble the gratin up to a day before and refrigerate it covered. Just add a few extra minutes to the baking time and know that beet color might bleed slightly into the cream.
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What’s the best way to get the vegetables sliced thinly without a mandoline?
If you don’t have a mandoline, use a sharp chef’s knife and take your time to slice as thinly and evenly as possible to ensure even cooking.
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Can I make this recipe dairy-free?
You can swap heavy cream for coconut cream and choose a dairy-free shredded cheese alternative; just know the texture and richness will change.
Final Thoughts
This Cheesy Root Vegetable Gratin Recipe holds a special place in my heart—it’s that perfect blend of comforting and elegant with so much flavor packed into every forkful. Whether you’re celebrating a holiday or just craving something cozy, I highly recommend giving it a try. It feels fancy but is surprisingly easy, and once you taste that creamy, cheesy goodness with tender roots, you’ll know exactly why I keep coming back to this recipe year after year.
Print
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
A cozy and flavorful Cheesy Root Vegetable Gratin featuring layers of sweet potatoes, parsnips, and beets baked in a creamy Parmesan sauce, topped with melted Gruyere and fresh thyme – perfect for a festive Thanksgiving dinner side dish.
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
- 1 tablespoon unsalted butter, softened (for greasing)
- 14 tablespoons heavy cream, divided (whole milk can be substituted)
- 4 ounces grated Parmesan cheese, divided
- 1 ounce shredded Gruyere cheese
Herbs & Seasonings
- 1 tablespoon fresh minced thyme, divided plus more for garnish
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400˚F. Grease a 3-quart oval baking dish with the softened butter to prevent sticking and ensure easy cleanup.
- Slice Vegetables: Using a mandoline or a sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each type of vegetable into separate bowls to prepare for seasoning.
- Season Vegetables: Pour 4 tablespoons of heavy cream over the sweet potatoes, and separately, 4 tablespoons over the parsnips. Pour 2 tablespoons of cream over the beets. To each bowl, add ½ ounce grated Parmesan and 1 teaspoon minced thyme. Generously season each with salt and pepper, then toss gently until every slice is evenly coated.
- Prepare Baking Dish Base: Pour the remaining ¼ cup (4 tablespoons) of heavy cream into the bottom of the prepared baking dish. Sprinkle ½ ounce of grated Parmesan and the minced garlic evenly over the cream for a flavorful foundation.
- Arrange Vegetables: Begin layering the vegetables by standing sweet potato slices on a bias along the top edge of the baking dish. Follow with a row of parsnips, then a row of beets. Repeat this pattern until all slices are arranged into six rows of root vegetables, creating a visually striking and even layering.
- Season the Top: Sprinkle salt, pepper, and the remaining Parmesan cheese on top of the arranged vegetables to enhance flavor during baking.
- Bake Covered: Cover the gratin with aluminum foil and bake in the preheated oven for 30 minutes or until the vegetables are beginning to soften.
- Uncover and Add Gruyere: Remove the foil and evenly spread the shredded Gruyere cheese over the top of the gratin.
- Continue Baking Uncovered: Return the dish to the oven uncovered and bake for an additional 18 to 20 minutes. The vegetables should be fork-tender, and the cheese on top should be melted, golden, and lightly browned.
- Finish and Serve: Remove from the oven and sprinkle fresh thyme leaves over the dish as a fragrant garnish. Serve warm as a delicious Thanksgiving side dish.
Notes
- Makes one 3-quart casserole, serving approximately 8 people.
- Nutrition facts are based on the lowest amounts listed for vegetables in the ingredient ranges.
- This dish can be made up to one day ahead and refrigerated tightly wrapped in foil. When ready to bake, bake covered with foil adding 5-7 extra minutes to the cooking time.
- Be aware that if prepped ahead, beet juices may bleed into the cream, altering the gratin’s color but not the taste.
- To prevent beet bleeding, coat the sliced beets lightly with cream and ensure the bottom of the baking dish is lightly coated with cream and Parmesan.
- Cream quantities may vary slightly depending on the size and shape of your baking dish, so adjust as needed by eye.
Nutrition
- Serving Size: 1 slice (approximate, based on 8 servings)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg
