Go Back
–+ servings
Cheesy Root Vegetable Gratin

Savor the Comfort of Cheesy Root Vegetable Gratin Tonight

Cheesy Root Vegetable Gratin is a vibrant, creamy indulgence that pleases all, showcasing sweet potatoes, parsnips, and beets.
Print Pin
Course: Side Dishes
Cuisine: American
Keyword: Cheesy Gratin, Cheesy Root Vegetable Gratin, comfort food, Make-Ahead Recipes, Vegetable Gratin, Vegetarian Dish
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 400kcal

Equipment

  • 3-quart baking dish
  • Mandoline
  • sharp knife

Ingredients

For the Gratin

  • 1 tablespoon Unsalted butter softened to grease the dish
  • 1–2 pieces Sweet potatoes peeled and sliced thinly
  • 3–4 large Parsnips peeled and trimmed
  • 3–5 small Beets peeled and sliced
  • 14 tablespoons Heavy cream divided
  • 4 ounces Grated Parmesan divided
  • 1 tablespoon Fresh minced thyme divided
  • 1 clove Garlic minced
  • 1 ounce Shredded gruyère
  • Salt and pepper to taste

For Garnish

  • Fresh thyme leaves extra for garnish

Instructions

Step‑By‑Step Instructions

  • Preheat your oven to 400°F (200°C) and grease a 3-quart baking dish with 1 tablespoon of softened unsalted butter.
  • Slice the peeled sweet potatoes, parsnips, and beets into very thin rounds, about ⅛ inch thick.
  • Pour 4 tablespoons of heavy cream over the sweet potatoes and parsnips and 2 tablespoons over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl and season with salt and pepper; toss gently.
  • Pour ¼ cup of heavy cream into the bottom of the prepared baking dish, sprinkle with ½ ounce of grated Parmesan, and add minced garlic.
  • Arrange the vegetable slices diagonally in the dish in overlapping layers, starting with sweet potatoes, followed by parsnips, then beets. Season the top layer with salt, pepper, and remaining Parmesan.
  • Cover the baking dish tightly with aluminum foil and bake for 30 minutes, or until vegetables are tender.
  • Remove the foil, sprinkle shredded gruyère on top, and bake uncovered for an additional 18-20 minutes until fork-tender and golden.
  • Let it cool for a few minutes, then garnish with fresh thyme leaves before serving.

Notes

This gratin can be prepped a day in advance and baked when ready. Perfect for dinner parties or busy weeknights.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 35g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 450mg | Potassium: 600mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6300IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 1.5mg