Cheesy Root Vegetable Gratin Recipe

If you’re looking for a cozy, comforting dish that brings together the natural sweetness of root vegetables with a decadent cheesy twist, you’re going to want to try this Cheesy Root Vegetable Gratin Recipe. I absolutely love how the layers of sweet potatoes, parsnips, and beets get all soft and tender under a golden crust of Gruyère and Parmesan cheese. This dish has become a holiday favorite in my kitchen, but trust me — it’s easy enough to make any night of the week!

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Ingredients You’ll Need

For this Cheesy Root Vegetable Gratin Recipe, I always choose fresh, firm root vegetables and good-quality cheeses. The cream and thyme tie everything together beautifully, and the garlic adds just the right depth of flavor.

• Unsalted butter: For greasing the dish so nothing sticks and adding a subtle buttery flavor.
• Sweet potatoes: Their natural sweetness balances the earthiness of the other roots—make sure they’re firm and freshly peeled.
• Parsnips: They add a lovely nuttiness and texture contrast; trim off fibers at the ends for the best taste.
• Beets: Peeled carefully to avoid staining your fingers; they give stunning color and an earthy sweetness.
• Heavy cream: It makes the gratin luxuriously creamy — you can use whole milk but it won’t thicken quite as well.
• Parmesan cheese: Adds salty, sharp flavor and a beautiful golden crust.
• Fresh thyme: For a delicate herbal aroma; fresh always beats dried here.
• Garlic clove: Minced finely to infuse subtle flavor throughout.
• Gruyere cheese: Melts beautifully and gives a nutty, creamy finish.
• Salt and pepper: To season layers perfectly and enhance all the flavors.

Variations

I love that this Cheesy Root Vegetable Gratin Recipe is a blank canvas—don’t hesitate to tweak it based on what you have or your dietary needs. Here are a couple of ways I’ve personalized it over the years.

• Vegetarian swaps: I sometimes add sliced turnips or rutabagas for extra texture and earthiness—they’re great in this mix.
• Cheese variations: If you’re not a Gruyère fan, sharp cheddar or fontina work wonderfully and give a slightly different flavor profile.
• Herb swaps: I’ve experimented with rosemary or sage instead of thyme for a more rustic note that pairs well with root veggies.
• Dairy-free option: Use coconut cream and vegan cheese—but be aware the texture won’t be quite as silky.

How to Make Cheesy Root Vegetable Gratin Recipe

Step 1: Prepare and Slice Your Veggies Thinly

The key to a great gratin is slicing your root vegetables as thin as possible—about 1/8 inch is perfect. I use a mandoline because it’s quick and ensures even slices, but if you don’t have one, a sharp knife works too — just take your time. Keep each vegetable in separate bowls so you can season them properly without mixing flavors prematurely.

Step 2: Toss Vegetables With Cream, Cheese, and Herbs

I pour 4 tablespoons of heavy cream over the sweet potato and parsnip slices but only 2 tablespoons for the beets to prevent them from becoming too pink on the surface. Then, I add some grated Parmesan and thyme to each bowl along with salt and pepper — this step really lets each veggie soak up flavor before layering. Toss gently to coat evenly.

Step 3: Layer the Vegetables in Your Baking Dish

Butter your baking dish and add the remaining cream, a bit of Parmesan, and the minced garlic at the bottom—that’s a flavor base the veggies will cook in. Then arrange the vegetables vertically in rows: sweet potatoes first, then parsnips, then beets, repeating until the dish is full. This not only looks gorgeous but helps the different flavors mingle gently while baking.

Step 4: Bake Covered, Then Uncover and Add Cheese

Cover the gratin with foil and bake at 400°F for 30 minutes, until the veggies are tender. Then uncover, sprinkle shredded Gruyère on top, and continue baking uncovered for 18-20 minutes—that’s when the cheese melts to a bubbly golden crust. When it’s done, the vegetables should be fork-tender, and the top will have that perfect balance of creamy and crispy.

How to Serve Cheesy Root Vegetable Gratin Recipe

Garnishes

I always finish mine with a sprinkle of fresh thyme leaves—they add a lovely pop of color and a fresh herbal note that cuts through the richness. Sometimes, I add a little cracked black pepper or even a dusting of smoked paprika for a subtle warmth.

Side Dishes

This gratin goes wonderfully alongside roasted turkey or chicken, making it a natural fit for Thanksgiving or any special occasion. I also like serving it with a crisp green salad dressed simply with lemon and olive oil to balance the creamy richness.

Creative Ways to Present

For holiday dinners, I sometimes make individual gratin servings in small ramekins—each one looks like a little masterpiece. Another trick I tried was layering the veggies in a spiral inside a round dish for a wow-worthy presentation that keeps guests asking for the recipe.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover gratin tightly with foil or plastic wrap and store it in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just keep in mind, the beets might make the cream pinkish if stored for too long, but that doesn’t affect the taste at all.

Freezing

I’ve frozen this gratin a few times and had good results by wrapping it tightly with foil and plastic wrap. When you’re ready to eat, thaw it overnight in the fridge and bake covered to warm through, adding a few extra minutes if needed. The texture of the veggies softens a bit more with freezing, but the flavor still shines.

Reheating

To reheat leftovers, I preheat the oven to 350°F and bake the covered gratin until warmed through—usually about 20 minutes. If you want to refresh the crust, uncover for the last 5 minutes to let the cheese crisp back up. Microwaving works for a quick fix but doesn’t keep that luscious texture as well.

FAQs

Final Thoughts

This Cheesy Root Vegetable Gratin Recipe is one of those dishes I always come back to when I need a comforting crowd-pleaser that feels special but isn’t fussy. I love how the natural sweetness of the veggies shimmers under that blanket of melted cheese and cream. If you give it a try, I hope it becomes a favorite in your home too — I promise it’s worth the little extra prep time. Happy cooking!

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