Let me tell you about my favorite way to trick my family into eating their veggies – this insanely delicious Cheesy Root Vegetable Gratin! It all started one chilly fall evening when I stared into my fridge, desperate for something cozy. Sweet potatoes, parsnips, and beets were calling my name, and let’s be honest – everything tastes better when smothered in melted gruyere and parmesan. The magic happens when those thin veggie slices soak up all that rich cream, baking into layers of pure comfort. Trust me, even the pickiest eater at your table will be begging for seconds of this golden, bubbling dish.
Table of Contents
Table of Contents
Why You’ll Love This Cheesy Root Vegetable Gratin
- Creamy & dreamy: The blend of heavy cream and melted gruyere creates a luscious, velvety texture that coats every bite.
- Flavor explosion: Sweet potatoes, earthy parsnips, and vibrant beets come together with thyme and garlic for a harmony of flavors.
- Easy to make: Just slice, layer, and bake – no fancy techniques required!
- Perfect side dish: It pairs beautifully with roasted meats, holiday dinners, or even a simple weeknight meal.
- Kid-approved: The cheesy goodness makes even the most skeptical veggie eaters come back for more.
Ingredients for Cheesy Root Vegetable Gratin
Here’s everything you’ll need to make this cozy, cheesy masterpiece. I’m super particular about my ingredients – trust me, these measurements matter!
- 1 tablespoon unsalted butter, softened – for greasing your baking dish (don’t skip this – it gives those edges that perfect golden crunch)
- 1-2 long sweet potatoes (about 2 inches thick), peeled – look for firm ones without soft spots
- 3-4 large parsnips, ends trimmed and peeled – the fatter ones slice more evenly
- 3-5 small beets, peeled – wear gloves unless you want pink fingers!
- 14 tablespoons heavy cream, divided – yes, I measure by tablespoons because the distribution matters
- 4 ounces grated Parmesan, divided – please grate it fresh, the pre-shredded stuff just doesn’t melt the same
- 1 tablespoon fresh minced thyme, divided plus more for garnish – that earthy flavor is everything
- 1 garlic clove, minced – just one, we’re not making garlic bread here
- 1 ounce shredded gruyere – this is our golden crown at the end
- Salt and pepper to taste – season as you go!
How to Make Cheesy Root Vegetable Gratin
Okay, let’s get to the fun part – turning these humble root veggies into a showstopper! I promise it’s easier than it looks, and the smell alone will have your whole family hovering around the oven.
Step 1: Prep the Vegetables
First things first – preheat that oven to 400°F and grab your favorite 3-quart baking dish. Rub it down with that softened butter (get into all the nooks and crannies – this is your insurance against sticking!). Now for the star players: slice those sweet potatoes, parsnips, and beets into rounds about 1/8-inch thick. A mandoline makes this lightning fast and gives you perfect, even slices – just watch those fingertips! Toss each veggie separately in bowls with their portion of cream, Parmesan, thyme, salt, and pepper. The beets will turn everything pink – embrace the mess!
Step 2: Layer and Bake
Pour that remaining ¼ cup cream into your buttered dish and sprinkle with Parmesan and garlic – this creates the most amazing “sauce” at the bottom. Now the fun part: stand those veggie slices up in alternating rows like little soldiers. Don’t stress about perfection – rustic is charming! Cover tightly with foil (this steams the veggies to tenderness) and bake for 30 minutes. Your kitchen will smell insane by now.
Step 3: Add Cheese and Finish
Time for the grand finale! Remove the foil (careful – steam burns!) and sprinkle that glorious gruyere over the top. Pop it back in uncovered for 18-20 minutes until the cheese is golden and bubbling. I like to broil for the last minute if it needs more color. Let it rest 5 minutes (I know, torture!) so the layers set, then shower with fresh thyme leaves. That first cheesy, creamy bite? Absolute heaven.
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Creamy Cheesy Root Vegetable Gratin Recipe
A creamy and cheesy gratin made with layers of sweet potatoes, parsnips, and beets, baked to perfection with Parmesan and gruyere cheese.
- Total Time: 70 minutes
- Yield: 6 servings 1x
Ingredients
- 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
- 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
Instructions
- Preheat oven to 400°F. Grease a 3-quart baking dish with butter.
- Slice sweet potato, parsnips, and beets into very thin rounds and transfer each vegetable to its own bowl.
- Pour 4 tablespoons cream over sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl with ½ ounce Parmesan and 1 teaspoon thyme. Season with salt and pepper and toss to coat.
- Pour remaining ¼ cup cream into the baking dish and sprinkle with ½ ounce Parmesan and minced garlic.
- Arrange vegetable slices standing up in rows, alternating sweet potatoes, parsnips, and beets.
- Season top with salt, pepper, and remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover, top with shredded gruyere, and bake for another 18-20 minutes until golden.
- Finish with fresh thyme leaves and serve.
Notes
- Whole milk can substitute heavy cream but results in a less creamy texture.
- Use a mandoline for even slicing.
- Let gratin rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 55mg
Tips for Perfect Cheesy Root Vegetable Gratin
Listen up – I’ve made this gratin more times than I can count, and here are my hard-earned secrets:
- Let it rest! I know it’s tempting to dive right in, but waiting 5 minutes helps the layers set so you get those picture-perfect slices.
- Mandoline magic: Seriously, borrow one if you don’t own it – uniform slices mean even cooking.
- Cream swap: In a pinch, whole milk works (use 12 tbsp), but add an extra ounce of cheese to compensate.
- Beet prep: Wear gloves unless you want pink hands for days!
Ingredient Substitutions & Notes
Okay, let’s talk swaps – because we all have those “oops, I’m out of…” moments! Whole milk can replace heavy cream in a pinch (use 12 tablespoons), but expect a slightly less luxurious texture. No gruyere? Try sharp white cheddar for a similar melt. And if beets aren’t your thing, swap in turnips or carrots – just keep those slices thin! One non-negotiable? Freshly grated Parmesan – that pre-shredded stuff just doesn’t melt right.
Serving Suggestions for Cheesy Root Vegetable Gratin
This gratin is basically the best supporting actor on your dinner table – it makes everything else shine! I love pairing it with simple roasted chicken or a juicy pork tenderloin for weeknight dinners. During the holidays? Oh, it’s perfect alongside your glazed ham or standing rib roast. For a vegetarian feast, try it with mushroom Wellington (trust me, the combo is unreal). And if we’re being honest? I’ve been known to eat leftovers straight from the fridge with a fork – no judgment here!
Storage & Reheating Instructions
Got leftovers? Lucky you! Cover the gratin tightly with plastic wrap or transfer it to an airtight container, and it’ll keep in the fridge for 3-4 days. When you’re ready to reheat, the oven is your best friend – pop it in at 350°F for about 15 minutes until warmed through and bubbly. If you’re in a rush, the microwave works in a pinch, but you’ll lose that crispy top. Pro tip: add a sprinkle of fresh cheese before reheating to revive that gooey goodness!
Nutritional Information
Now, let’s talk nutrition – but let’s keep it real, okay? This Cheesy Root Vegetable Gratin is packed with good-for-you veggies, but let’s be honest, we’re here for that glorious cheese and cream combo! The nutritional values will always be estimates since they vary based on your exact ingredients (like how thick you slice those sweet potatoes or which brand of cream you use).
What I can tell you is that between the sweet potatoes, parsnips, and beets, you’re getting a serious dose of vitamins and fiber. The cheeses bring protein and calcium to the party. Is it light? Nah. Is it worth every creamy, cheesy bite? Absolutely! Everything in moderation, right? Just serve yourself a sensible portion… or go back for seconds like I always do – no shame in my gratin game!
FAQs About Cheesy Root Vegetable Gratin
Can I use different vegetables?
Absolutely! This recipe is super flexible. Try swapping in carrots, turnips, or even rutabagas for the beets. Just keep the slices about 1/8-inch thick so everything cooks evenly. The only veggie I’d avoid? Potatoes – they release too much starch and make the gratin gluey.
How thin should the slices be?
Thin is in! Aim for 1/8-inch slices – about the thickness of two stacked quarters. This ensures the veggies cook through while still holding their shape. A mandoline makes this a breeze, but a sharp knife works too (just take your time!).
Can I make this ahead?
You bet! Assemble the gratin (without the final gruyere topping) up to a day ahead. Cover and refrigerate, then add 5-10 minutes to the initial bake time. Add the cheese during the last 20 minutes as usual. Leftovers reheat beautifully too!
Alright, friends – it’s showtime! I can’t wait for you to try this Cheesy Root Vegetable Gratin and see those happy faces around your table. There’s something magical about pulling this golden, bubbling dish out of the oven – it’s pure comfort in every creamy, veggie-packed bite. Don’t be surprised if this becomes your new go-to side dish for everything from Tuesday night dinners to fancy holiday feasts.
Now I want to hear from you – did your family go crazy for it like mine does? Did you add your own twist with different cheeses or veggies? Snap a photo of your masterpiece and tell me all about it in the comments below! And hey – if you’ve got questions while you’re making it, shout out! I’m always here to help you create cheesy, veggie-filled magic in your kitchen. Follow us on Facebook for more delicious recipes!
Happy baking, my friends – may your gratins always be golden and your cheese always melty!
