Cheesy Root Vegetable Gratin Recipe

I absolutely love this Cheesy Root Vegetable Gratin Recipe because it magically transforms humble root vegetables into a rich, creamy, and oh-so-comforting dish. The layers of sweet potatoes, parsnips, and beets soaked in a cheesy, thyme-infused cream make it a standout side that feels special enough for a holiday but simple enough for a weeknight. Whenever I make it, the aroma fills the kitchen and my family always goes crazy for those golden, bubbling layers.

You’ll find that this Cheesy Root Vegetable Gratin Recipe works beautifully in cooler months when hearty vegetables and warm comfort food are just what the soul craves. Plus, it’s a great way to add some seasonal color and nutrition to your table without extra fuss. Once you master the layering and seasoning, it practically cooks itself, and you get rewarded with a melt-in-your-mouth texture every single time.

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Ingredients You’ll Need

The beauty of this Cheesy Root Vegetable Gratin Recipe lies in the simple yet flavorful ingredients that complement each other perfectly. Fresh root vegetables layered with creamy cheese and aromatic thyme make the magic happen—plus, a few tips on selecting and preparing these ingredients will set you up for success.

• Sweet potatoes: Look for firm, smooth-skinned tubers; their sweetness balances the earthiness of the other roots beautifully.
• Parsnips: Choose ones that are firm without blemishes for a sweet, nutty flavor that complements the gratin.
• Beets: Smaller beets tend to be sweeter and easier to slice thinly; peeling fresh is a must for that vibrant color.
• Heavy cream: Heavy cream makes this gratin decadently creamy, but whole milk can work in a pinch if you don’t mind a lighter texture.
• Parmesan cheese: Freshly grated Parmesan gives a sharp, salty punch that deepens the flavor profile.
• Gruyère cheese: Its nutty melt is perfect for that luscious, bubbly topping you’re aiming for.
• Fresh thyme: Offers an herby brightness that cuts through the richness without overpowering.
• Garlic: Just a touch of minced garlic adds subtle warmth and depth.
• Unsalted butter: For greasing your dish to prevent sticking and add a hint of richness.
• Salt and pepper: Essential for seasoning to bring out the full flavor of the vegetables.

Variations

I love how this Cheesy Root Vegetable Gratin Recipe invites creativity—there’s room to customize it based on what you have or your dietary preferences. Feel free to experiment with different root veggies or cheese blends to make it truly your own.

• Vegetable swaps: I’ve swapped in turnips or celeriac when I was short on parsnips, and it worked great, adding a slightly different earthy note.
• Dairy-free version: Using coconut cream and dairy-free cheese alternatives can produce a lovely result if you’re avoiding dairy.
• Herb twists: Try rosemary or sage instead of thyme for a unique herbal twist that complements the earthy flavors.
• Adding protein: I once stirred in cooked bacon bits for a smoky kick that my family adored.

How to Make Cheesy Root Vegetable Gratin Recipe

Step 1: Prep Your Veggies with Care

The key to this recipe’s perfect texture is slicing your sweet potatoes, parsnips, and beets into very thin rounds. If you have a mandoline, this step goes lightning fast and gives you those even slices that bake uniformly. No mandoline? No worries—use a sharp knife and take your time to slice as evenly as possible. Once sliced, toss each vegetable separately in cream, Parmesan, thyme, salt, and pepper; this ensures every slice is seasoned and coated evenly, which makes the gratin flavor pop.

Step 2: Layer with Love

Grease a 3-quart baking dish with softened butter, then pour a thin layer of cream mixed with garlic and Parmesan on the bottom. Now, here’s the fun part: stand your veggies upright in rows—sweet potatoes first, followed by parsnips and then beets—repeating until all your slices are nestled side by side. This not only looks gorgeous but helps the veggies cook evenly while allowing the cream to seep through. Season the top with salt, pepper, and a sprinkle of Parmesan before covering with foil.

Step 3: Bake Low and Slow, Then Brown

Bake the covered gratin in a 400°F oven for about 30 minutes until the veggies soften. Then, uncover and sprinkle shredded Gruyère cheese on top. Return it to the oven uncovered for another 18 to 20 minutes so the cheese melts perfectly and turns golden brown. When you see that beautiful bubbling crust and can easily pierce the vegetables with a fork, you know it’s done. Finish with a sprinkle of fresh thyme leaves for that incredible herby fragrance.

How to Serve Cheesy Root Vegetable Gratin Recipe

Garnishes

I love finishing this gratin with a sprinkle of fresh thyme leaves—they add a pop of color and a fragrant herbal note that wakes up the whole dish. Sometimes, I toss on a little cracked black pepper or a drizzle of good quality olive oil for an extra touch of richness right before serving.

Side Dishes

This gratin pairs wonderfully with roasted chicken, pork tenderloin, or even a simple green salad for a lighter contrast. For a veggie-forward meal, I like to serve it alongside garlic sautéed greens or a crisp apple and fennel slaw—the creamy richness contrasts beautifully with fresh flavors.

Creative Ways to Present

One time I made individual portions in small ramekins for a dinner party, and everyone loved having their own personal gratin. You can also sprinkle some toasted walnuts or chopped fresh herbs on top for extra texture and a celebratory look. For holiday dinners, I arrange the gratin on a colorful platter and garnish with whole thyme sprigs to make it even more festive.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Cheesy Root Vegetable Gratin Recipe store really well in an airtight container in the fridge for up to 3 days. I usually cover it tightly with foil in the baking dish and you won’t lose much of that creamy texture the next day.

Freezing

I’ve freeze-thawed this gratin a few times with good results. Just let it cool, tightly cover with heavy-duty foil or plastic wrap, and freeze. When reheating, it’s best to thaw overnight in the fridge first for even warming and to keep that creamy consistency intact.

Reheating

To reheat, I cover the gratin with foil and warm it in a 350°F oven for about 20-25 minutes until bubbling hot. For a crispier top, remove the foil the last 5 minutes. Microwave works in a pinch but it won’t have that nice browned crust.

FAQs

Final Thoughts

This Cheesy Root Vegetable Gratin Recipe is truly one of my go-to dishes when I want something comforting but not too complicated. It brings together simple ingredients in a way that feels indulgent and homey, perfect for sharing around the table. I promise you’ll enjoy the creamy, flavorful layers and the ease with which it comes together. Give it a try—you might just find it becomes a new family favorite like it did in mine!

Cheesy Root Vegetable Gratin Recipe

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• Author: Megane
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

A delightful French-inspired Cheesy Root Vegetable Gratin featuring layered sweet potatoes, parsnips, and beets baked in a creamy mixture of heavy cream and Parmesan, topped with melted Gruyere and fresh thyme for a comforting and elegant side dish.

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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
• 14 tablespoons heavy cream, divided (whole milk can be used but will result in a thinner, less creamy texture)
• 4 ounces grated Parmesan, divided
• 1 ounce shredded Gruyere

Herbs & Seasonings

• 1 tablespoon fresh minced thyme, divided plus more for garnish
• 1 garlic clove, minced
• Salt and pepper to taste

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Instructions

1. Preheat and prepare baking dish: Preheat the oven to 400˚F. Grease a 3-quart baking dish with softened butter to prevent sticking and add flavor.
2. Slice vegetables: Using a mandoline or sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Transfer each type of vegetable into separate bowls.
3. Coat vegetables: Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, then toss until all slices are evenly coated with the mixture.
4. Prepare bottom layer: Pour the remaining ¼ cup of cream into the bottom of the prepared baking dish. Sprinkle ½ ounce of Parmesan and the minced garlic evenly over the cream.
5. Arrange vegetables: Line the baking dish by standing a row of sweet potato slices on a bias at the top, followed by a row of parsnips, then beets. Continue layering rows in this sequence until all vegetables are arranged, creating six rows total.
6. Season and cover: Season the top of the gratin generously with salt, pepper, and the remaining Parmesan. Cover the dish tightly with foil.
7. Bake covered: Bake the gratin covered for 30 minutes or until the vegetables are softened.
8. Add Gruyere and finish baking: Remove the foil, sprinkle shredded Gruyere on top, then place the gratin back into the oven uncovered. Bake for an additional 18 to 20 minutes until the vegetables are fork tender, the cheese has melted, and the top is lightly browned.
9. Garnish and serve: Finish by sprinkling fresh thyme leaves over the top. Serve warm as an elegant and flavorful side dish.

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Notes

• Makes 1 (3-quart) casserole suitable for 8 servings.
• Nutrition facts are based on the lowest number of vegetables in each quantity range to provide conservative estimates.
• Can be prepared up to one day ahead and refrigerated tightly wrapped in foil. When ready, bake covered, adding about 5-7 extra minutes of baking time.
• Be aware that prepping ahead may cause beets to bleed into the cream, which alters appearance but not flavor.
• To prevent beet bleeding, use just enough cream to coat the slices and ensure the bottom layer is lightly coated with cream and Parmesan.
• Adjust the amount of cream used slightly based on the surface area of your baking dish; eyeball as needed.

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Nutrition

• Serving Size: 1/8 casserole (approx. ¾ cup)
• Calories: 180
• Sugar: 6g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 40mg