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Cheesy Root Vegetable Gratin Recipe

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4 from 8 reviews

This Cheesy Root Vegetable Gratin is a comforting and elegant side dish featuring layers of thinly sliced sweet potatoes, parsnips, and beets baked in a creamy mixture with Parmesan and Gruyere cheese. Infused with fresh thyme and garlic, this gratin delivers rich flavors and a delightful texture perfect for cozy dinners or holiday meals.

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 but will yield less creamy texture)
  • 4 ounces grated Parmesan, divided
  • 1 ounce shredded Gruyere cheese

Herbs & Seasoning

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

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 400˚F. Grease a 3-quart baking dish with the softened unsalted butter to prevent sticking and add flavor.
  2. Slice Vegetables: Using a mandoline or a sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each type of sliced vegetable into its own separate bowl.
  3. Combine Cream, Cheese, and Herbs: Pour 4 tablespoons of heavy cream over both the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets. To each bowl, add ½ ounce of grated Parmesan, 1 teaspoon of minced thyme, salt, and pepper. Toss gently to coat all slices evenly with the creamy mixture.
  4. Prepare Base Layer: Pour the remaining ¼ cup (4 tablespoons) of cream into the bottom of the greased baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic to infuse the base with flavor.
  5. Assemble Gratin: Arrange the vegetables standing on a slight diagonal in rows inside the baking dish. Start with a row of sweet potatoes, followed by parsnips, then beets, repeating until all vegetables are arranged in six rows.
  6. Season and Cover: Generously season the top of the arranged vegetables with salt, pepper, and the remaining Parmesan cheese. Cover the dish with foil to retain moisture during the initial baking.
  7. Bake Covered: Bake the gratin covered for 30 minutes or until the vegetables are tender when pierced with a fork.
  8. Add Gruyere Cheese and Uncover: Remove the foil and evenly sprinkle the shredded Gruyere cheese over the gratin.
  9. Finish Baking Uncovered: Place the gratin back in the oven uncovered and bake for an additional 18 to 20 minutes, or until the vegetables are fully cooked through, the cheese has melted, and the top is lightly browned and bubbly.
  10. Garnish and Serve: Finish by sprinkling fresh thyme leaves over the top for aroma and presentation. Serve warm as a delicious, hearty side dish.

Notes

  • For best results, use a mandoline to achieve uniformly thin slices for even cooking.
  • Heavy cream contributes to a richer, creamier texture, but whole milk can be substituted for a lighter version with less thickness.
  • If you prefer, you can swap Gruyere for other melting cheeses like Fontina or Mozzarella.
  • Covering the dish initially helps the vegetables cook evenly and retain moisture.
  • This gratin can be prepared a day in advance and baked just before serving.
  • Leftovers reheat well in the oven at 350˚F until warmed through.

Find it online: https://cookedbygrace.com/cheesy-root-vegetable-gratin-recipe/