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Cheesy Root Vegetable Gratin Recipe

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★★★★★

4.7 from 125 reviews

This Cheesy Root Vegetable Gratin is a comforting and elegant dish featuring layers of sweet potatoes, parsnips, and beets baked in a rich, creamy sauce made with heavy cream, Parmesan, Gruyere cheese, garlic, and fresh thyme. Perfect as a hearty side for any meal or as a standalone vegetarian entree, this gratin combines earthy root vegetables with a savory, cheesy crust for a delightful texture and flavor.

Ingredients

Scale

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 may be used but will result in a less thick, 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

Instructions

  1. Prepare the Vegetables: Peel the sweet potatoes, parsnips, and beets. Slice all the vegetables into even, thin rounds about 1/8-inch thick to ensure even cooking and layering.
  2. Preheat and Butter the Baking Dish: Preheat your oven to 375°F (190°C). Use the softened unsalted butter to generously grease a baking dish to prevent sticking and to add flavor.
  3. Make the Cream Mixture: In a small bowl, combine 12 tablespoons of heavy cream with half of the grated Parmesan, minced garlic, and half of the minced thyme. Season with salt and pepper to taste. Mix well to combine all ingredients.
  4. Layer the Vegetables: Arrange a layer of sweet potato slices at the bottom of the buttered baking dish. Follow with a layer of parsnip slices, then a layer of beet slices. Pour a portion of the cream mixture over each vegetable layer, sprinkling some Parmesan and thyme in each layer for flavor. Repeat layering until all vegetables and cream mixture are used, finishing with a top layer of vegetables.
  5. Add Cheese and Remaining Cream: Pour the remaining 2 tablespoons of heavy cream evenly over the top layer. Sprinkle the remaining Parmesan and the shredded Gruyere cheese on top for a golden, bubbly crust.
  6. Bake the Gratin: Cover the dish loosely with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 to 30 minutes, or until the vegetables are tender when pierced with a fork and the top is golden brown and bubbly.
  7. Garnish and Serve: Remove the gratin from the oven and let it cool slightly. Garnish with additional fresh thyme before serving to add a fresh, herbal aroma and flavor.

Notes

  • Using heavy cream ensures a thick and creamy sauce that holds the gratin together well. Whole milk can be used but will make it less rich.
  • Peeling the vegetables properly will enhance the texture and flavor, as the skins can be tough or earthy.
  • Slicing the vegetables thinly and evenly allows for even cooking and prevents any one vegetable from being underdone.
  • Fresh thyme adds a subtle herbaceous note that pairs beautifully with the earthy root vegetables and cheese.
  • To make this dish gluten-free, ensure Parmesan and Gruyere cheeses are certified gluten-free.
  • This gratin can be prepared a day ahead and reheated gently in the oven to allow flavors to meld.

Keywords: cheesy gratin, root vegetable casserole, sweet potato parsnip beets, vegetarian side dish, creamy gratin recipe

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