I first made Cheesy Root Vegetable Gratin for Thanksgiving a few years back, and it's been on repeat ever since. The earthy sweetness of the root vegetables paired with that rich, cheesy cream is pure comfort food, and honestly, it's easier to pull together than you'd think.
If you love cozy, vegetable-forward dishes, you'll also want to try my Easy Greek Meat Pie Kreatopita recipe for another crowd-pleasing side, or serve this Cheesy Root Vegetable Gratin alongside Easy Cattle Drive Casserole recipe for a complete meal. And for dessert, Easy Black Pepper Beef Recipe rounds out the menu perfectly.
Why You'll Love This Cheesy Root Vegetable Gratin
This dish brings together everything you want in a holiday side. The root vegetables get beautifully tender while the cream and cheese create this luscious, savory sauce that soaks into every layer. It looks impressive when you bring it to the table, but the prep work is actually pretty straightforward. You can even make it a day ahead, which takes so much stress off busy holiday cooking.
The mix of sweet potatoes, parsnips, and beets gives you different flavors and colors in every bite. Plus, it's vegetarian, so it works for just about everyone at the table.
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Cheesy Root Vegetable Gratin Ingredients
Here's a simple breakdown of what makes this creamy root Cheesy Root Vegetable Gratin so delicious.
See Recipe Card Below This Post For ingredients Quantites
- Unsalted butter: Greases the baking dish and keeps everything from sticking.
- Sweet potatoes: Bring natural sweetness and a soft, creamy texture when baked. Look for long ones about 2 inches thick.
- Parsnips: Add a slightly nutty, earthy flavor that balances the sweetness of the other vegetables.
- Beets: Give the dish gorgeous color and a mild, sweet earthiness. Small beets work best for slicing.
- Heavy cream: Creates that rich, velvety sauce that holds everything together. You can use whole milk if needed, but the texture won't be quite as thick.
- Parmesan cheese: Grated Parmesan adds a sharp, salty depth and helps create a golden top.
- Fresh thyme: Brings a subtle herbal note that complements the vegetables beautifully.
- Garlic: Minced garlic infuses the cream with savory flavor.
- Gruyère cheese: Shredded Gruyère melts into a gooey, nutty topping that makes this Cheesy Root Vegetable Gratin extra special.
- Salt and pepper: Season each layer to bring out the natural flavors.
how to make Cheesy Root Vegetable Gratin
Preheat and prep: Preheat your oven to 400°F. Use the softened butter to grease a 3-quart baking dish thoroughly.
Slice the vegetables: Use a mandoline to slice the sweet potatoes, parsnips, and beets into very thin rounds. Keep each vegetable in its own bowl so you can layer them later.
Season each vegetable: Pour 4 tablespoons of cream over the sweet potatoes and another 4 tablespoons over the parsnips. Add 2 tablespoons of cream to the beets. Top each bowl with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season generously with salt and pepper, then toss everything together until the vegetables are evenly coated.
Prepare the dish: Pour the remaining ¼ cup of cream into the bottom of your greased baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic, spreading it around evenly.
Layer the vegetables: Starting at the top of the dish, arrange the vegetables in alternating rows. Place a row of sweet potatoes, then a row of parsnips, then beets. Repeat this pattern until you've used all the vegetables, creating about six rows total.
Season the top: Sprinkle the top of the Cheesy Root Vegetable Gratin with additional salt and pepper, then add the remaining Parmesan.
Bake covered: Cover the dish tightly with foil and bake for 30 minutes, until the vegetables start to soften.
Add final cheese: Remove the foil and sprinkle the shredded Gruyère evenly over the top. Return the Cheesy Root Vegetable Gratin to the oven uncovered and bake for another 18 to 20 minutes, until the vegetables are fork-tender, the cheese has melted, and the top is lightly golden brown.
Garnish and serve: Finish with a sprinkle of fresh thyme leaves and serve warm.
Substitutions and Variations
Dairy-free option: Use full-fat coconut cream and nutritional yeast instead of heavy cream and cheese for a vegan root vegetable gratin.
Different vegetables: Try turnips, rutabaga, or even thinly sliced butternut squash in place of any of the root vegetables.
Cheese swap: If you don't have Gruyère, sharp white cheddar or Fontina work beautifully.
Lighter version: Use whole milk instead of heavy cream for a lighter (though less creamy) result.
Add protein: Layer in some cooked, crumbled bacon or pancetta between the vegetable rows for extra richness.
Equipment for Cheesy Root Vegetable Gratin
Mandoline slicer: Makes quick work of slicing the vegetables into uniform thin rounds. You can use a sharp knife if you don't have one, but it takes more time.
3-quart baking dish: The right size to hold all those beautiful vegetable layers.
Mixing bowls: You'll need three bowls to season each type of vegetable separately.
Aluminum foil: Covers the Cheesy Root Vegetable Gratin during the first part of baking to keep it moist.
Box grater: For Cheesy Root Vegetable Gratin the Parmesan and shredding the Gruyère.
Storage and Reheating Tips
Refrigerate: Store leftover Cheesy Root Vegetable Gratin in an airtight container in the fridge for up to 3 days.
Reheat: Warm individual portions in the microwave for 1 to 2 minutes, or reheat the whole dish covered with foil in a 350°F oven for about 20 minutes.
Make ahead: You can assemble this cheesy baked vegetables dish up to a day in advance. Cover tightly and refrigerate, then add 5 to 7 minutes to the covered baking time to account for starting cold.
Freezing: This Cheesy Root Vegetable Gratin doesn't freeze particularly well because the cream can separate and the vegetables may get mushy.
expert tips
Slice evenly: Try to get all your vegetable slices the same thickness so they cook at the same rate. A mandoline really helps with this.
Watch the beets: If you're making this ahead, go light on the cream with the beets. They can bleed color if they sit in liquid too long, which doesn't affect flavor but can make the dish look less vibrant.
Don't skimp on seasoning: Season each layer of vegetables well. Salt brings out the natural sweetness of the root vegetables.
Let it rest: Give the Cheesy Root Vegetable Gratin about 5 minutes to rest after it comes out of the oven. This helps the cream thicken up a bit and makes serving easier.
Use room temperature cream: If your cream is cold from the fridge, it'll take longer for the vegetables to cook through.
FAQ
What is root vegetable gratin?
A root vegetable gratin is a baked dish where thinly sliced root vegetables like sweet potatoes, parsnips, and beets are layered with cream and cheese, then baked until tender and golden. It's similar to a potato gratin but uses a variety of vegetables for more flavor and color.
What is the difference between au gratin and gratin?
The terms are often used interchangeably, but "au Cheesy Root Vegetable Gratin " specifically means topped with cheese or breadcrumbs and browned. A "gratin" is any dish baked in a shallow dish, though most include a cheesy or crispy topping. In practice, they're essentially the same thing.
How to prepare root vegetables in advance?
You can peel and slice root vegetables up to a day ahead. Store them in bowls of cold water in the fridge to prevent browning, then drain and pat dry before using. For this Cheesy Root Vegetable Gratin , you can assemble the entire dish the day before and refrigerate it covered.
Can you eat potato gratin the next day?
Absolutely! Cheesy Root Vegetable Gratin actually reheats really well. Just warm it in the oven at 350°F covered with foil, or microwave individual portions. The flavors often taste even better the next day after they've had time to meld together.
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Pairing
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Cheesy Root Vegetable Gratin
Ingredients
Method
- Preheat your oven to 400˚F. Grease a 3-quart baking dish with butter. prep
- Slice the sweet potatoes, parsnips, and beets into thin rounds (using a mandoline for even slices). Transfer each vegetable to a separate bowl. prep
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Top with ½ ounce of grated Parmesan and 1 teaspoon of thyme in each bowl. Season generously with salt and pepper, then toss to coat the vegetables evenly. mix
- Pour the remaining ¼ cup of cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic. assemble
- Assemble gratin base
- Begin layering the vegetables: start with sweet potatoes standing on their side, followed by parsnips and beets in rows. Repeat until the dish is filled, creating six rows of vegetables. assemble
- Season the top layer with salt, pepper, and sprinkle with the remaining Parmesan. bake
- Cover the dish with foil and bake for 30 minutes, or until vegetables are tender. bake
- Remove the foil and top the gratin with shredded gruyere. Return the dish to the oven, uncovered, and bake for an additional 18-20 minutes until the cheese has melted and the top is golden. bake
- Finish by sprinkling fresh thyme on top. Serve hot and enjoy. finish
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