Go Back
–+ servings
Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin for Cozy Holiday Gatherings

Delight your guests with this Cheesy Root Vegetable Gratin, a perfect holiday side dish showcasing the season's vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 4 tablespoons Unsalted Butter Can be substituted with olive oil for a dairy-free option.
  • 2 long Sweet Potatoes Provide natural sweetness and structure; butternut squash can be used.
  • 2 large Parsnips Contribute earthy flavor and texture; carrots are a good substitute.
  • 2 small Beets Infuse vibrant color; sliced turnips can be used as an alternative.
  • 1 cup Heavy Cream Whole milk can be used, but yield may be less creamy.
  • 1 ounce Grated Parmesan Cheese Pecorino Romano is a delightful alternative.
  • 2 teaspoons Fresh Minced Thyme Dried thyme can be a substitute, though less vibrant.
  • 1 clove Garlic Fresh is preferred; garlic powder may work in a pinch.
  • 1 cup Shredded Gruyère Cheese Swiss cheese is a similar melting option.
  • Salt and Pepper Essential for seasoning; adjust to taste.

Equipment

  • 3-quart baking dish
  • mandoline or sharp knife
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Cheesy Root Vegetable Gratin
  1. Preheat your oven to 400°F (200°C) and grease a 3-quart baking dish with unsalted butter.
  2. Slice the long sweet potatoes, large parsnips, and small beets into very thin rounds about a quarter-inch thick.
  3. Combine sliced sweet potatoes and parsnips with heavy cream, grated Parmesan cheese, fresh minced thyme, salt, and pepper in a large mixing bowl.
  4. In a separate bowl, mix sliced beets with cream, Parmesan, thyme, and more salt and pepper.
  5. Pour ¼ cup of cream into the bottom of the greased baking dish and sprinkle with Parmesan cheese and minced garlic.
  6. Layer the vegetables by placing sweet potato slices first, alternating with parsnip and beet slices.
  7. Season the top layer with salt, pepper, and remaining Parmesan cheese.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and sprinkle shredded Gruyère cheese on top, baking uncovered for an additional 18-20 minutes.
  10. Let the gratin rest for a few minutes before serving, garnished with fresh thyme.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 12000IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months, reheating covered in the oven.

Tried this recipe?

Let us know how it was!