Jump to Recipe· 4.8 from 16 reviews

If you’ve ever thought root vegetables were just for roasting, wait until you try this Cheesy Root Vegetable Gratin Recipe. It’s cozy, creamy, loaded with layers of tender sweet potatoes, parsnips, and beets, and topped with a golden, cheesy crust that absolutely melts in your mouth. Whether you’re hoping to impress guests or just cozy up on a chilly evening, this gratin is pure comfort food done right.

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Why You’ll Love This Recipe

  • Vibrant Layers: Each vegetable retains its unique flavor and color, creating a feast for eyes and palate alike.
  • Perfectly Creamy: The heavy cream and cheeses make this gratin decadently smooth without being heavy.
  • Hands-On Prep: Slicing thin rounds may seem tricky, but with a mandoline, it’s a breeze—and totally worth the elegant finish.
  • Flexible & Seasonal: Easily swaps in other root veggies or herbs depending on what’s fresh and available.
Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable casserole, creamy root vegetable bake, winter vegetable side dish - In an oval metal baking dish, there are five neat rows of thinly sliced vegetables arranged in layers. From top left to bottom right, the first layer is orange sweet potatoes with a slightly charred and crispy edge, the second layer is white potatoes with a golden, slightly browned top, the third layer is dark purple potatoes with a roasted, textured surface, the fourth layer is orange sweet potatoes again with a crispy top, and the fifth layer is light yellow potatoes with a lightly browned crust. Small green herb leaves, likely thyme, are scattered on top. A large metal spoon rests inside the dish on a white marbled surface background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cheesy Root Vegetable Gratin Recipe is all about layering flavors and textures. Each ingredient is chosen to complement the others, balancing earthiness, sweetness, and creaminess. When shopping, look for firm, fresh root veggies and high-quality cheese for the best results.

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable casserole, creamy root vegetable bake, winter vegetable side dish - Flat lay of thinly sliced sweet potatoes, parsnips, and small peeled beets arranged in neat overlapping rows, scattered fresh thyme sprigs, a small mound of grated Parmesan cheese, a few cloves of garlic, and a gentle drizzle of heavy cream drops around the vegetables, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Sweet Potatoes: They add natural sweetness and a creamy texture when cooked.
  • Parsnips: Their slightly nutty flavor brings depth and pairs beautifully with the sweet potatoes.
  • Beets: Earthy and colorful, they make the dish visually stunning and add an earthy counterpoint.
  • Heavy Cream: Essential for richness and to help bind the layers; whole milk can work but won’t be as decadent.
  • Parmesan Cheese: Gives a sharp, salty bite and helps create a crispy top.
  • Gruyère Cheese: Melts beautifully, adding nutty flavor and a bubbly golden crust.
  • Fresh Thyme: Aromatic and fresh, it elevates the dish and brings herbaceous balance.
  • Garlic: Brings savory warmth without overpowering the dish.
  • Unsalted Butter: For greasing the dish to prevent sticking and add richness.
  • Salt & Pepper: To season each layer properly—don’t skip on this!

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like to think of this cheesy root vegetable gratin as a canvas—once you master the base, you can get creative! It’s a forgiving recipe, so don’t be shy about swapping in whatever root veggies you’re craving or have on hand.

  • Variation: Swap parsnips for turnips or rutabaga for an extra kick—I tried this last winter and loved the extra bite it gave the dish.
  • Dairy-Free Version: Use coconut cream and a plant-based cheese if you’re avoiding dairy; the texture changes slightly but the flavor stays comforting.
  • Herb Twist: Adding rosemary or sage instead of thyme gives a lovely woodsy aroma that really elevates the dish for the holidays.
  • Mild Spice: A pinch of nutmeg or smoked paprika adds an unexpected warmth that I adore for chillier evenings.

Step-by-Step: How I Make Cheesy Root Vegetable Gratin Recipe

Step 1: Prep like a Pro with Your Mandoline

This step is key for the texture and look of your gratin. Peel your sweet potatoes, parsnips, and beets, then slice them into very thin rounds—aim for about 1/8 inch thick. Using a mandoline really makes life easier (and safer if you use the guard!). Separate the slices into bowls so you can season them individually. Thin slices help everything cook evenly without mushiness.

Step 2: Season & Coat Every Slice

Pour heavy cream into each bowl of veggies—sweet potatoes and parsnips get 4 tablespoons of cream each, while beets get 2 tablespoons because they hold more moisture naturally. Add half an ounce of grated Parmesan and a teaspoon of minced fresh thyme to each bowl, then salt and pepper generously. Toss gently but thoroughly until each slice is coated. This layering of flavor creates a harmonious balance in the finished gratin.

Step 3: Layer & Bake to Perfection

Grease your baking dish with butter and pour in the remaining cream. Sprinkle half an ounce Parmesan and a minced garlic clove evenly over the cream—that gives a savory base. Now, grab your veggie slices and stand them up on a bias in the dish, arranging them in rows: sweet potato, parsnip, beet, and repeat until you have six rows. Season the top with salt, pepper, and the remaining Parmesan. Cover with foil and bake at 400°F for about 30 minutes until the vegetables start to soften.

Step 4: Add the Gruyère & Finish Baking

Uncover the gratin and sprinkle the shredded Gruyère over the top. Pop it back in the oven, uncovered, for another 18-20 minutes. The cheese will melt into a gorgeous golden crust while the veggies finish softening all the way through. When done, sprinkle fresh thyme leaves on top for a pop of color and aromatic freshness.

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Pro Tips for Making Cheesy Root Vegetable Gratin Recipe

  • Mandoline Safety: Always use the hand guard or a protective glove to slice your veggies evenly and avoid slips.
  • Even Slicing: Thin, uniform slices cook evenly and create those beautiful standing rows that impress.
  • Layering Cream & Cheese: By seasoning and coating each veggie bowl separately, every bite packs a creamy cheesy punch.
  • Don’t Skip the Foil: Covering the gratin initially helps the veggies steam and soften before crisping the top.

How to Serve Cheesy Root Vegetable Gratin Recipe

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable casserole, creamy root vegetable bake, winter vegetable side dish - A large metal pan holds a layered dish with five distinct rows of thinly sliced vegetables. Starting at the top left, there is a row of bright orange slices, then a row of pale yellow slices with a slight browning on the edges, followed by a dark reddish-brown row with a crispy texture, next a bright orange row with a grilled look, and finally another pale yellow row with some browning. Fresh thyme leaves are scattered lightly on top. A large metal spoon rests inside the pan with some of the creamy sauce visible underneath the slices. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish with fresh thyme leaves because they brighten every bite and bring a lovely herbal aroma. Sometimes, I throw on a little chopped chives or a sprinkle of cracked black pepper too—both add a nice contrast to the creamy richness.

Side Dishes

This gratin pairs wonderfully with roasted chicken, grilled steak, or a simple green salad to keep things fresh and balanced. If you’re aiming for a vegetarian meal, a crisp arugula salad with lemon vinaigrette is a perfect match.

Creative Ways to Present

For special dinners, I like to serve the gratin in individual ramekins so every guest gets their own cheesy, colorful portion. You can also create a festive centerpiece by arranging the gratin in a pretty oval dish and topping with a sprig of thyme and edible flowers for a pop of color.

Make Ahead and Storage

Storing Leftovers

Leftover gratin keeps beautifully in an airtight container in the fridge for up to 3 days. I find the flavors develop even more overnight, making it a perfect next-day meal.

Freezing

I’ve frozen this gratin a couple times without losing quality—just cool it completely, wrap tightly with foil, and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the gratin with foil and bake at 350°F until warmed through, about 20-25 minutes. For a bubbly top, remove the foil in the last few minutes. This keeps the veggies tender and the cheese melty without drying out.

FAQs

  1. Can I use other root vegetables for this gratin?

    Absolutely! This Cheesy Root Vegetable Gratin Recipe is very adaptable. You can swap in rutabagas, turnips, or even carrots—just make sure to slice them thinly so they cook evenly with the other vegetables.

  2. Is there a dairy-free way to make this dish?

    Yes, you can replace the heavy cream with coconut milk or a creamy plant-based alternative, and use vegan cheese substitutes. The texture won’t be exactly the same, but the gratin will still be rich and delicious.

  3. How do I prevent the gratin from becoming watery?

    Slicing vegetables too thick or not draining excess moisture from the beets can cause watery results. Using a mandoline to get uniform thin slices and tossing the veggies well with cream and cheese helps absorb moisture and keeps the gratin creamy but not soggy.

  4. Can I prepare this gratin ahead of time?

    You can assemble the gratin a few hours before baking and keep it covered in the fridge. Just bring it to room temperature before baking as directed to ensure even cooking and bubbling cheese.

Final Thoughts

This Cheesy Root Vegetable Gratin Recipe is one of my go-to dishes when I want to impress but keep things simple in the kitchen. It’s satisfying, looks stunning on the table, and has that perfectly rich, cheesy comfort that feels like a warm hug. I hope you give it a try and discover your own favorite twists—you really can’t go wrong with a dish this cozy and versatile.

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Cheesy Root Vegetable Gratin Recipe

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4.8 from 16 reviews

A creamy and cheesy root vegetable gratin featuring sweet potatoes, parsnips, and beets layered with a rich mixture of heavy cream, Parmesan, and Gruyere cheese, flavored with fresh thyme and garlic. This comforting baked dish is perfect as a hearty side or a vegetarian main course.

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Vegetables

  • 2 long sweet potatoes (about 2 inches thick), peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 small beets, peeled

Dairy & Aromatics

  • 1 tablespoon unsalted butter, softened
  • 14 tablespoons heavy cream, divided
  • 4 ounces grated Parmesan, divided
  • 1 ounce shredded Gruyere cheese
  • 1 tablespoon fresh minced thyme, divided plus more for garnish
  • 1 garlic clove, minced

Seasoning

  • Salt and pepper to taste

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400˚F. Grease a 3-quart baking dish thoroughly with the softened butter to prevent sticking.
  2. Slice Vegetables: Using a mandoline or a sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds. Place each type of vegetable in its own separate bowl.
  3. Season Vegetables: Pour 4 tablespoons of heavy cream over the sweet potatoes and another 4 tablespoons over the parsnips. Add 2 tablespoons of cream over the beets. To each bowl, sprinkle ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season generously with salt and pepper, then toss each bowl gently to coat all slices evenly.
  4. Prepare Baking Dish Base: Pour the remaining ¼ cup (4 tablespoons) of heavy cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of grated Parmesan and the minced garlic to create a flavorful base.
  5. Arrange Vegetables: Begin layering the vegetables upright and at an angle in the baking dish. Start with a row of sweet potatoes at one side, then a row of parsnips, followed by a row of beets. Repeat this pattern until you create 6 rows total, using all vegetable slices.
  6. Season and Cover: Lightly season the top of the arranged gratin with salt, pepper, and the remaining Parmesan cheese. Cover the dish tightly with aluminum foil.
  7. Bake Covered: Place the gratin in the preheated oven and bake covered for 30 minutes or until the vegetables begin to soften.
  8. Add Gruyere and Bake Uncovered: Remove the foil and sprinkle the shredded Gruyere evenly over the top. Return the dish to the oven, uncovered, and continue baking for another 20 minutes. The vegetables should be fork-tender, the cheese melted, and the top lightly browned.
  9. Finish and Serve: Remove from the oven, sprinkle fresh thyme leaves on top for garnish, and serve warm.

Notes

  • If whole milk is used instead of heavy cream, the gratin will be less creamy and may not thicken as well.
  • Using a mandoline for slicing ensures uniform, thin slices which helps the vegetables cook evenly.
  • For a gluten-free version, ensure all ingredients like Parmesan and Gruyere are labeled gluten-free.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
  • To add a crunchy topping, sprinkle breadcrumbs over the cheese before the final baking step.
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Hi, I’m Clara Roberts. I create easy and flavorful recipes that fit right into everyday life, from speedy weeknight dinners to irresistible desserts you’ll crave on repeat. Together, we’ll turn your kitchen into the warm heart of your home.

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