Cheesy Root Vegetable Gratin (Creamy, Golden & Comforting Side Dish)

I remember making this cheesy root vegetable gratin on a snowy day — the oven warmed the kitchen, and the smell of bubbling cheese and thyme filled the air. This cheesy root vegetable gratin is more than just food; it’s creamy, golden comfort layered with sweet potatoes, beets, and parsnips.

Ingredients You’ll Need

Here’s everything you’ll need for this crave-worthy gratin.

Main Ingredients

• 2 sweet potatoes, peeled and thinly sliced
• 2 parsnips, peeled and thinly sliced
• 3 medium beets, peeled and thinly sliced
• 1 1/4 cups heavy cream
• 1 clove garlic, minced
• 1/4 tsp ground nutmeg
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste

Substitution ideas:

• Swap in Yukon gold potatoes or carrots if needed.
• Make it lighter by using half-and-half instead of heavy cream.

Cheese Blend

• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese

Want a twist? You can also mix in mozzarella or sharp cheddar for extra melt and tang. To make it vegetarian, check that your cheeses are rennet-free.

How to Make Cheesy Root Vegetable Gratin

You won’t believe how simple this looks once it’s all baked up golden and bubbly. Here’s how to do it step-by-step:

Step 1 – Prep the Vegetables

Peel all the veggies for the cheesy root vegetable gratin and slice them super thin — about 1/8 inch thick. A mandoline slicer makes preparing the cheesy root vegetable gratin faster and keeps everything evenly cooked.

Step 2 – Mix the Cream Sauce

In a small bowl, whisk together the heavy cream, minced garlic, nutmeg, salt, and pepper. This creamy mixture brings rich flavor to the cheesy root vegetable gratin, soaking into every veggie layer for that perfect bite. It’s the secret to making your cheesy root vegetable gratin irresistibly savory and smooth.

Step 3 – Layer and Bake

Preheat your oven to 375°F (190°C) and butter a 3-quart baking dish.

Start layering the vegetables in the dish to build your cheesy root vegetable gratin, alternating sweet potatoes, beets, and parsnips. After each layer, sprinkle Gruyère and Parmesan, then drizzle the cream mixture. Keep going until your cheesy root vegetable gratin is fully assembled and ready to bake.

Top with a final layer of cheese and a sprinkle of thyme. Cover the dish with foil and bake for 35–40 minutes, until the veggies are tender. Uncover and bake for another 15–20 minutes to get that golden-brown, cheesy top.

Let it rest 10–15 minutes before serving so it holds its shape.

Tips for the Best Gratin

• Slice evenly: This helps the vegetables cook at the same rate.
• Use full-fat cream: For that rich, indulgent flavor.
• Rest before serving: It sets up and slices much cleaner.
• Prep ahead: Assemble the night before, refrigerate, and bring to room temp before baking.
• Reheat gently: Cover with foil and reheat at 325°F to keep it creamy without drying out.

Variations to Try

There are so many delicious ways to riff on this dish:

• Use sharp cheddar, mozzarella, or Swiss cheese instead of Gruyère.
• Add rosemary, sage, or even a pinch of smoked paprika for depth.
• Try golden beets, turnips, or butternut squash for seasonal flair.
• Lighten it up with half-and-half or plant-based cream if you prefer.

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FAQs About Root Vegetable Gratin

Serving & Pairing Ideas

This gratin shines on any holiday table — think Thanksgiving, Christmas, or Easter — but it’s also perfect for a cozy weeknight dinner. Serve it with roast chicken, beef tenderloin, or even next to vegan-friendly low-carb meals packed with vegetables if you’re keeping things plant-based.

It also pairs beautifully with a warm bowl of something cozy from these healthy soup recipes to keep you warm or alongside any of these easy low-carb dinner recipes for cozy nights.

Conclusion

Cheesy, hearty, and full of rustic charm, this root vegetable gratin is cozy comfort food with a colorful twist. Perfect for gatherings or chilly nights, it’s a dish that never disappoints.