The Creamiest Cheesy Root Vegetable Gratin Recipe For Cozy Nights

Comfort comes alive with this delectable cheesy root vegetable gratin that promises warmth in every creamy, golden-brown bite.

Layers of earthy root vegetables mingle with rich, melted cheese, creating a symphony of flavors that dance across your palate.

Potatoes, parsnips, and carrots intertwine beneath a blanket of sharp cheddar and smooth gruyère.

Each forkful delivers a crispy, golden crust that gives way to tender, velvety vegetables underneath.

The dish brings rustic elegance to your dinner table with minimal effort and maximum satisfaction.

Seasonal and hearty, this gratin transforms simple ingredients into a crowd-pleasing masterpiece that will have everyone asking for seconds.

Cheesy Root Gratin Reasons You’ll Love It

• Colorful Culinary Canvas: Dive into a vibrant dish that transforms ordinary root vegetables into a stunning, eye-catching masterpiece with layers of rich colors and textures.
• Crowd-Pleasing Comfort: Packed with creamy cheese, tender vegetables, and aromatic herbs, this gratin delivers ultimate comfort food that satisfies both kids and adults alike.
• Nutrient-Rich Indulgence: Blend sweet potatoes, parsnips, and beets create a nutritious base loaded with vitamins, minerals, and robust flavors that make healthy eating incredibly delicious.
• Versatile Entertaining Star: Perfect for holiday gatherings, potlucks, or elegant dinner parties, this dish impresses guests with its sophisticated presentation and gourmet taste without requiring professional cooking skills.

Cheesy Root Gratin Ingredient List

• Sweet Potatoes: Vibrant orange vegetables that add a natural sweetness and creamy texture to the gratin.
• Parsnips: Pale white root vegetables with a slightly nutty and earthy flavor that complements the other vegetables.
• Beets: Deep red root vegetables that provide a rich color and subtle earthy taste to the dish.

• Softened Butter: Used to grease the baking dish and enhance the rich flavor of the gratin.
• Cream: Creates a luxurious and smooth base that helps cook and bind the vegetables together.
• Parmesan Cheese: A hard, salty cheese that adds a sharp and tangy flavor to the dish.
• Gruyere Cheese: A smooth, melty cheese that provides a creamy and golden topping for the gratin.

• Thyme, Minced Garlic, Salt, Pepper: These seasonings add depth, aroma, and balanced flavor to the root vegetable gratin.

Baking Cheesy Root Gratin with Ease

Step 1: Warm Up The Oven

Crank your oven to a toasty 400°F (200°C).

Grab a baking dish and generously coat its interior with softened butter, ensuring every nook is slick and ready for deliciousness.

Step 2: Slice With Precision

• Sweet potatoes
• Parsnips
• Beets

Carefully transfer each sliced vegetable into separate bowls to keep them organized.

Step 3: Infuse With Flavor

• Parmesan cheese
• Fresh thyme
• Salt
• Pepper

Gently toss until every slice is wonderfully coated.

Step 4: Create The Base

Pour remaining cream into the buttered baking dish.

Scatter Parmesan and minced garlic across the bottom for an extra flavor punch.

Step 5: Build Your Vegetable Masterpiece

Arrange vegetable slices vertically in beautiful rows.

Start with sweet potatoes, then parsnips, followed by beets.

Create approximately 6 stunning rows.

Step 6: Final Seasoning Touch

Dust the top layer with salt, pepper, and a generous sprinkle of Parmesan.

Step 7: Initial Baking Phase

Cover the dish with foil and bake for 30 minutes until vegetables start softening.

Step 8: Cheese Transformation

Remove foil and blanket the gratin with shredded Gruyere cheese.

Step 9: Golden Finish

Return uncovered to the oven.

Bake for 18-20 minutes until vegetables become fork-tender and cheese turns golden and bubbly.

Step 10: Serve With Flair

Garnish with fresh thyme leaves.

Bring this colorful masterpiece directly to the table and watch eyes light up with excitement.

Cheesy Root Gratin Baking Secrets

• Use a mandoline for uniform, paper-thin vegetable rounds to ensure even cooking and a professional-looking presentation.
• Choose firm, vibrant root vegetables without blemishes for the best flavor and texture in your gratin.
• Arrange vegetable slices vertically to create beautiful, compact rows that cook evenly and look stunning when served.
• Mix Parmesan and Gruyere for a complex, rich flavor profile that elevates the entire dish's taste experience.
• Cover with foil during initial baking to help vegetables soften without burning, then uncover to achieve a golden, crispy cheese topping.

Creative Cheesy Root Gratin Flavors

• Vegan Root Vegetable Bake: Replace Parmesan and Gruyere with nutritional yeast and cashew cheese, using plant-based cream for a dairy-free version that maintains rich, creamy texture.
• Low-Carb Root Vegetable Gratin: Swap sweet potatoes with turnips or radishes, using cauliflower cream and reduce overall cream quantity to create a lighter, keto-friendly alternative.
• Herb-Infused Vegetable Gratin: Incorporate rosemary, sage, and oregano instead of thyme, adding roasted garlic and mixing different herb combinations for enhanced aromatic profile.
• Mediterranean Vegetable Layers: Include zucchini, eggplant, and fennel alongside root vegetables, using feta cheese and adding za'atar spice blend for a Mediterranean-inspired version.

Serving Cheesy Root Gratin for Any Meal

• Rustic Dinner Companion: Pair this colorful gratin with roasted chicken or herb-crusted lamb chops for a hearty meal that celebrates seasonal vegetables.
• Elegant Appetizer Style: Serve smaller portions as a sophisticated side dish at dinner parties, allowing guests to appreciate the layered vegetable presentation and rich cheese flavors.
• Wine Pairing Perfection: Select a medium-bodied white wine like Chardonnay or a light Pinot Noir to complement the creamy, earthy notes of the root vegetables and melted cheese.
• Fresh Herb Finale: Sprinkle additional fresh thyme or chopped parsley just before serving to add brightness and enhance the gratin's aromatic profile.

Cheesy Root Gratin Storage Know How

• Store leftover gratin in an airtight container for up to 3-4 days. Keep refrigerated to maintain freshness and prevent bacterial growth.
• Warm individual portions in the microwave for 1-2 minutes or reheat entire dish in a preheated 350°F oven for 15-20 minutes until heated through and cheese becomes bubbly again.
• Wrap cooled gratin tightly in plastic wrap and aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating to preserve texture and flavor.
• Best enjoyed within 48 hours of preparation for optimal taste and texture. Allow gratin to cool completely before storing to prevent condensation and potential sogginess.

FAQs

• What vegetables work best in this gratin?

Sweet potatoes, parsnips, and beets are perfect for this recipe. They provide different colors, textures, and flavor profiles that complement each other beautifully in the dish.

• Do I need special equipment to make this gratin?

A mandoline is recommended for slicing vegetables uniformly, but a sharp knife can work if you’re careful to cut thin, consistent rounds. The key is achieving even slices for proper cooking.

• How can I ensure my vegetables cook evenly?

Slicing vegetables thinly and arranging them vertically in rows helps them cook consistently. The cream and cheese also help distribute heat and soften the vegetables during baking.

Cheesy Root Vegetable Gratin Recipe

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4.8 from 28 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

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Description

Hearty cheesy root vegetable gratin delivers comfort straight from rustic kitchens with layers of creamy goodness. Rich seasonal vegetables meld beautifully under golden cheese, inviting you to savor each luxurious, warmly spiced bite.

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Ingredients

Scale 1x2x3x

Base Vegetables:

• 1–5 beets, peeled
• 3–4 parsnips, ends trimmed and peeled
• 1–2 sweet potatoes (about 2 inches thick), peeled

Dairy & Cheese:

• 350 milliliters (11.8 fluid ounces) heavy cream
• 115 grams (4 ounces) Parmesan cheese, grated
• 30 grams (1 ounce) Gruyere cheese, shredded
• 1 tablespoon unsalted butter, softened

Aromatics & Seasonings:

• 1 garlic clove, minced
• 1 tablespoon fresh thyme, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Additional fresh thyme for garnish

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Instructions

1. Heat oven to 200°C and generously coat a 3-quart baking dish with softened butter, ensuring complete coverage.
2. Use a mandoline to slice sweet potatoes, parsnips, and beets into uniform, paper-thin rounds, placing each vegetable type separately in individual bowls.
3. Drizzle cream over vegetables: 4 tablespoons on sweet potatoes and parsnips, 2 tablespoons on beets. Sprinkle Parmesan and thyme into each bowl, seasoning with salt and pepper, then thoroughly toss to ensure even coating.
4. Spread remaining cream across the baking dish’s bottom, then dust with Parmesan and minced garlic to create a flavorful base.
5. Construct vertical rows in the dish, alternating vegetable types: start with sweet potatoes, layer parsnips next, then beets, creating approximately 6 visually appealing rows.
6. Enhance the top layer with additional salt and pepper, then generously sprinkle remaining Parmesan for extra flavor.
7. Cover with foil and bake for 30 minutes, allowing vegetables to soften gently.
8. Remove foil and distribute shredded Gruyere evenly across the gratin’s surface.
9. Return to oven uncovered for 18-20 minutes until vegetables become tender, cheese melts completely, and top develops a golden-brown crust.
10. Finish by scattering fresh thyme leaves over the gratin before serving, adding a final aromatic touch.

Notes

• Slice vegetables uniformly using a mandoline to ensure even cooking and a professional presentation.
• Choose fresh, firm root vegetables for the best texture and flavor in your gratin.
• Rinse beets separately to prevent color bleeding onto other vegetables, maintaining their distinct appearances.
• For a lighter version, substitute heavy cream with half-and-half or a blend of milk and Greek yogurt.
• Try different cheese combinations like adding sharp cheddar or fontina for extra depth.
• Vegetarian option works perfectly; no meat substitution needed for this hearty dish.
• Make ahead by assembling the gratin and refrigerating up to 24 hours before baking, which intensifies flavors.
• Gluten-free naturally, making it ideal for those with dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 394
• Sugar: 6 g
• Sodium: 250 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 70 mg