Table of Contents
This Cheesy Root Vegetable Gratin layers thinly sliced sweet potatoes, parsnips, and beets tossed in cream, Parmesan, thyme, garlic, salt, and pepper. First, grease a baking dish with butter, then arrange vegetables standing up over a base of cream and garlic. Cover and bake at 400°F for 30 minutes. Next, uncover, top with shredded Gruyere, and bake another 18–20 minutes until golden and tender. Finally, garnish with fresh thyme. Ready in under an hour, it makes a cozy Thanksgiving side dish or an everyday vegetable delight. Serves 6 with a prep time of 15 minutes.
Cheesy Root Vegetable Gratin
Ingredients
Equipment
Method
- Preheat oven to 400°F. Butter a 3-quart baking dish thoroughly.
- Slice sweet potatoes, parsnips, and beets very thin using a mandoline. Place each vegetable in its own bowl.
- Add 4 tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper to sweet potatoes and parsnips. To beets, add 2 tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper. Toss gently.
- Pour remaining ¼ cup cream in bottom of dish. Sprinkle with garlic and ½ oz Parmesan.
- Arrange vegetables standing up in rows—alternate sweet potatoes, parsnips, and beets to create 6 rows total.
- Season top with salt, pepper, and remaining Parmesan. Cover dish with foil and bake for 30 minutes.
- Remove foil, sprinkle Gruyere cheese on top. Bake uncovered for 18–20 minutes until golden and tender.
- Let sit 5 minutes before serving. Garnish with fresh thyme.
Nutrition
Notes
Tried this recipe?
Let us know how it was!I’m passionate about cooking and sharing that love through my blog, Simply Taster. My journey began in grandmother’s kitchen, stirring pots and whisking sauces while aromas of rosemary and garlic filled the air. Today, I still reach for that comfort, and this Cheesy Root Vegetable Gratin captures it perfectly. It brings together the earthy sweetness of beets and sweet potatoes with creamy cheese and fresh thyme. Moreover, it elevates any table—whether you serve it for Thanksgiving Food Sides or as a cozy weeknight dinner. With simple ingredients and a straightforward process, even beginners can enjoy a restaurant-worthy Vegetable Side Dish. So grab your mandoline, because we’re turning humble root vegetables into a showstopping centerpiece. Let’s cook something beautiful together!
The Story & Inspiration Behind Cheesy Root Vegetable Gratin
A Personal Memory
Growing up, I remember my grandmother peeling a mountain of potatoes and parsnips while humming old tunes. She insisted that cooking together built bonds, and I couldn’t agree more. When I first decided to layer sweet potatoes, parsnips, and beets into a single gratin, I felt a spark of that same childhood joy. As I arranged the colorful rows, I pictured her smile and realized that cooking the Cheesy Root Vegetable Gratin creates more than a dish—it creates memories.
Why This Recipe Matters
This Root Vegetable Gratin stands out because it balances simplicity with elegance. It works as a Vegan dish if you swap cheeses and cream. In addition, it fits into various mealtime occasions—from Thanksgiving Recipes Side Dishes to weekday Veggie Dishes. Furthermore, it highlights each vegetable’s natural flavor, warming your kitchen with every layer. Therefore, it matters not only for its taste but also for its versatility and heartwarming backstory.
Ingredients & Instructions
Ingredients You Need for Cheesy Root Vegetable Gratin
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 tablespoon |
| Sweet potatoes, peeled and sliced | 1–2 long |
| Parsnips, trimmed and peeled | 3–4 large |
| Beets, peeled and sliced | 3–5 small |
| Heavy cream, divided | 14 tablespoons |
| Grated Parmesan, divided | 4 ounces |
| Fresh thyme, minced, divided plus garnish | 1 tablespoon |
| Garlic clove, minced | 1 clove |
| Shredded Gruyere | 1 ounce |
| Salt and pepper | To taste |
Step-by-Step Instructions for Cheesy Root Vegetable Gratin
- Preheat oven to 400°F. Butter a 3-quart baking dish thoroughly.
- Using a mandoline or sharp knife, slice sweet potatoes, parsnips, and beets into very thin rounds. Place each vegetable in its own bowl.
- To each bowl of sweet potatoes and parsnips, pour 4 tablespoons cream. To the beets, add 2 tablespoons. Then sprinkle ½ ounce Parmesan and 1 teaspoon thyme over each. Season with salt and pepper and toss gently.
- Pour the remaining ¼ cup cream into the bottom of the buttered dish. Sprinkle ½ ounce Parmesan and minced garlic over it.
- Arrange sweet potato slices upright in a row along the dish edge. Next, stand parsnips, then beets. Continue creating six rows of alternating vegetables.
- Season the top with salt, pepper, and the remaining Parmesan. Cover the dish with foil.
- Bake covered for 30 minutes, until veggies soften. Then remove foil and sprinkle Gruyere evenly over the top.
- Return gratin to the oven, uncovered, and bake 18–20 minutes more. The cheese should melt and turn lightly golden.
- Garnish with fresh thyme leaves. Let sit 5 minutes before serving. Enjoy your Cheesy Root Vegetable Gratin!
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
If you avoid dairy, substitute plant-based cream and vegan Parmesan. However, that version won’t brown exactly the same. For a low-carb option, replace sweet potatoes with thinly sliced zucchini or turnips. Moreover, you can layer sliced tomatoes for a fresh twist, turning it into a Mediterranean-style gratin. Alternatively, add a sprinkle of smoked paprika or chili flakes for extra warmth.
Serving Suggestions
This gratin shines as Thanksgiving Side Dishes or part of your weekly menu. It pairs beautifully with roasted turkey, garlic herb chicken, or a crisp green salad. Meanwhile, leftovers reheat well in a 350°F oven for 10 minutes. You can also cool and freeze portions for easy meal prep. For best results, thaw overnight in the fridge and reheat covered before uncovering to crisp the top.
Health Benefits of Cheesy Root Vegetable Gratin
Root vegetables offer fiber, vitamins, and minerals. Sweet potatoes provide vitamin A and potassium. Parsnips deliver vitamin C and folate. Beets contribute antioxidants like betalains. Together, they support digestion and immunity. Additionally, thyme adds anti-inflammatory benefits while garlic offers natural antimicrobial properties.
Although this gratin contains cheese and cream, each serving remains balanced. If you choose whole milk, you’ll get extra calcium and protein. For those following a balanced diet, this dish fits well when you pair it with lean protein or fresh vegetable dishes. Moreover, it suits Veggie Dishes lovers and fans of Receitas Vegetarianas. Finally, it offers a comforting way to enjoy nutrient-rich vegetables in a creamy, flavorful format.
Conclusion
This Cheesy Root Vegetable Gratin celebrates simple ingredients with maximum impact. Whether you prepare it for Thanksgiving Recipes Side Dishes or as an everyday Vegetable Side Dish, it delivers creamy, cheesy goodness in every bite. Furthermore, it adapts to many diets, from vegetarian to low-carb. Most importantly, it brings people together—just like those afternoons in grandma’s kitchen. So, gather your ingredients, invite loved ones, and turn humble root vegetables into a heartwarming masterpiece. Let this gratin inspire your next cozy gathering.
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FAQs About Cheesy Root Vegetable Gratin
Can I make this gratin ahead of time?
Yes, assemble the gratin up to a day in advance. Keep it covered in the refrigerator. When ready, bake as directed, adding an extra 5 minutes if it’s chilled.
What cheese can I substitute for Gruyere?
Fontina or Swiss cheese work well. They melt nicely and offer a similar nuttiness. For a sharper bite, try aged cheddar.
How should I store leftovers?
Store cooled gratin in an airtight container for up to 4 days. Reheat individual portions in the microwave or the oven at 350°F until hot.
Can I make this recipe vegan?
Absolutely. Use vegan cream and plant-based cheeses. Also, add nutritional yeast for a Parmesan-like flavor. The texture will differ slightly but remain delicious.