Cheesy Root Vegetable Gratin is a delightful dish that warms the heart and home. This recipe brings together the sweetness of root vegetables with a rich, creamy sauce and a bubbling cheesy top. It’s perfect for cozy family dinners or holiday gatherings and is sure to please everyone’s taste buds.

Why You Will Love This Cheesy Root Vegetable Gratin

This dish is packed with flavor and comfort. The combination of sweet potatoes, parsnips, and beets creates a beautiful, colorful presentation. It’s also easy to prepare, using simple ingredients you can find in your pantry. The gratin comes together without fuss, making it a great choice for busy weeknights. Plus, it’s an excellent way to sneak in veggies that kids will love!

How to Make Cheesy Root Vegetable Gratin

Making this gratin involves layering thinly sliced veggies with creamy goodness. You’ll simply mix vegetables with cream and cheese, layer them in a baking dish, and let the oven do the work. It’s truly beginner-friendly and requires minimal cooking skills.

What You Need

1 tablespoon unsalted butter (softened)
1-2 long sweet potatoes (about 2 inches thick), peeled
3-4 large parsnips, ends trimmed and peeled
3-5 small beets, peeled
14 tablespoons heavy cream, divided (whole milk is fine, but mixture won’t thicken as much or be as creamy)
4 ounces grated Parmesan, divided
1 tablespoon fresh minced thyme, divided (plus more for garnish)
1 garlic clove, minced
1 ounce shredded gruyere
Salt and pepper to taste

Step-by-Step

Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
Slice sweet potato, parsnips, and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
Pour 4 tablespoons cream over each sweet potato and parsnip bowl, and 2 tablespoons cream over the beets. Top each bowl with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season generously with salt and pepper and toss until well coated.
Pour the remaining 1/4 cup cream into the bottom of the baking dish and sprinkle with ½ ounce Parmesan and minced garlic.
Line the bottom of the dish with a stack of sweet potatoes, followed by a row of parsnips, and then beets. Repeat until all vegetables are used, creating six layers.
Season the top with salt, pepper, and the remaining Parmesan.
Cover with foil and bake for 30 minutes or until vegetables are soft.
Uncover the gratin, add shredded gruyere, and bake uncovered for an additional 18 to 20 minutes, until fork-tender and lightly browned on top.
Finish with a sprinkle of fresh thyme and serve warm.

How to Serve Cheesy Root Vegetable Gratin

This gratin is a lovely main dish or side. It pairs beautifully with roasted chicken or grilled fish. Add a simple salad on the side for freshness. For special occasions, serve it alongside your holiday ham or beef.

How to Store Cheesy Root Vegetable Gratin

To keep leftovers fresh, store the gratin in an airtight container in the fridge for up to three days. You can also freeze it for later enjoyment; just ensure it’s well wrapped to avoid freezer burn. To reheat, cover with foil and warm in a 350˚F oven until heated through.

Recipe Tips

Veggie Slices: Aim for uniform thickness for even cooking.
Cheese Variations: Experiment with different cheeses like mozzarella for a gooey texture.
Make-Ahead: You can prep this dish the night before; just cover and refrigerate until ready to bake.
Fresh Herbs: Feel free to swap thyme for other herbs like rosemary or oregano for different flavors.
Don’t Skip the Foil: Using foil helps steam the vegetables, making them tender before browning.

Variations & Swaps

Dairy-Free: Use coconut cream and dairy-free cheese alternatives.
Add Protein: Mix in cooked chicken or sausage for a hearty meal.
Kid-Friendly: Sneak in some finely chopped spinach or kale for added nutrition without altering the taste.

FAQs

Can I make this gratin ahead of time?
Absolutely! You can prepare the dish the day before and keep it covered in the fridge. Just pop it in the oven when you’re ready to bake, adding a bit of extra time if it’s cold from the fridge.

Can I freeze leftovers?
Yes, you can freeze this gratin! Just ensure it’s in an airtight container. When you’re ready to eat, thaw it overnight in the refrigerator and reheat in the oven.

What’s the best way to reheat it?
Cover with foil and place it in a 350˚F oven until warmed through. This keeps the top from getting too brown.

Can I use other vegetables?
Sure! Feel free to mix in veggies like carrots or zucchini. Just remember to slice them thinly for even cooking.

What are some good serving suggestions?
Pair this gratin with a light salad and a protein like roasted chicken. It’s also perfect alongside holiday dishes like turkey or ham!