Sweet, earthy, and creamy
This Cheesy Root Vegetable Gratin is a show-stopping side dish made with layers of thinly sliced sweet potatoes, parsnips, and beets baked in a garlic cream sauce with gruyère and Parmesan cheese. It’s cozy, colorful, and perfect for Thanksgiving, Christmas, or any dinner that calls for something a little special.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
📝 Ingredients List
- 1 tbsp unsalted butter, softened
- 1–2 long sweet potatoes, peeled (about 2 inches thick)
- 3–4 large parsnips, peeled
- 3–5 small beets, peeled
- 14 tbsp heavy cream, divided
- 4 oz grated Parmesan, divided
- 1 tbsp fresh thyme, minced, divided
- 1 garlic clove, minced
- 1 oz shredded gruyère
- Salt and pepper, to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Sharp knife or mandoline
- Cutting board
- Mixing bowls
- Measuring cups & spoons
- Baking dish (3-quart oval or similar)
- Aluminum foil
- Cheese grater
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 400°F (200°C) and butter a 3-quart baking dish.
- Slice sweet potatoes, parsnips, and beets into very thin rounds (a mandoline helps for uniform slices).
- Place each vegetable in separate bowls. Toss sweet potatoes and parsnips with 4 tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper. Toss beets with 2 tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper.
- Pour remaining cream (about ¼ cup) into the baking dish. Add garlic and ½ oz Parmesan.
- Arrange vegetables upright in rows, alternating sweet potato, parsnip, and beet until the dish is full.
- Sprinkle top with salt, pepper, and remaining Parmesan. Cover with foil and bake 30 minutes.
- Remove foil, sprinkle with gruyère, and bake another 18–20 minutes until fork-tender and bubbly.
- Garnish with fresh thyme and serve warm.
💡 Pro Tips
- To prevent beet juice from staining, coat them lightly with cream before layering.
- A mandoline makes slicing fast and ensures even cooking.
- Covering the dish at first steams the vegetables; uncovering later crisps the top.
- Make ahead by assembling the gratin, refrigerating overnight, and baking before serving.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | ~265 | 9g | 22g | 17g | 5g | 7g |
Conclusion
This Cheesy Root Vegetable Gratin is earthy, creamy, and irresistibly cheesy with a golden top that makes it the star of any meal. With its colorful layers and rich flavor, it’s guaranteed to wow your guests and become a holiday favorite.
Cheesy Root Vegetable Gratin
A show-stopping side dish made with layers of sweet potatoes, parsnips, and beets baked in a creamy garlic sauce with cheese, perfect for festive occasions.
Ingredients
Root Vegetables
- 1 tbsp unsalted butter, softened
- 1-2 long sweet potatoes, peeled (about 2 inches thick)
- 3-4 large parsnips, peeled
- 3-5 small beets, peeled
Cream and Cheese
- 14 tbsp heavy cream, divided
- 4 oz grated Parmesan, divided
- 1 tbsp fresh thyme, minced, divided
- 1 clove garlic, minced
- 1 oz shredded gruyère
Seasoning
- Salt and pepper, to taste
Instructions
Preparation
- Preheat oven to 400°F (200°C) and butter a 3-quart baking dish.
- Slice sweet potatoes, parsnips, and beets into very thin rounds.
- Toss sweet potatoes and parsnips with 4 tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper.
- Toss beets with 2 tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper.
Assembly and Baking
- Pour remaining cream (about ¼ cup) into the baking dish. Add garlic and ½ oz Parmesan.
- Arrange vegetables upright in rows, alternating sweet potato, parsnip, and beet until the dish is full.
- Sprinkle top with salt, pepper, and remaining Parmesan. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with gruyère, and bake another 18–20 minutes until fork-tender and bubbly.
- Garnish with fresh thyme and serve warm.
Notes
To prevent beet juice from staining, coat them lightly with cream before layering. A mandoline makes slicing fast and ensures even cooking. Covering the dish at first steams the vegetables; uncovering later crisps the top. Make ahead by assembling the gratin, refrigerating overnight, and baking before serving.