Comfort in a dish: tender layers of sweet potatoes, parsnips, and jewel-toned beets tucked into silky cream and finished with a bubbling cap of Parmesan and gruyere. The edges crisp, the centers soften, and the whole kitchen smells like cozy winter evenings.
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This Cheesy Root Vegetable Gratin is the kind of side that steals the show, yet it's wonderfully simple. The slices stack upright, so every bite gets a little caramelized edge and creamy middle. Ready to slice into warm, melty goodness? Let's get cooking.
Why You'll Love This Recipe
- Gorgeous side dish with sunset colors that looks restaurant-ready.
- Creamy, savory, and gently sweet from the roots.
- Easy prep with a mandoline or sharp knife.
- Make-ahead friendly for holidays and dinner parties.
- Family-friendly and naturally gluten-free.
CHEESY ROOT VEGETABLE GRATIN
A classic French-style gratin with a colorful twist. This version keeps the layers neat and vertical so the top browns beautifully while the vegetables stay tender inside. I tested this multiple times to dial in the balance of cream and cheese for a sauce that clings without turning heavy.
Ingredients
- 1 tablespoon unsalted butter, softened (for greasing)
- 1 to 2 long sweet potatoes (about 2 inches thick), peeled
- 3 to 4 large parsnips, ends trimmed and peeled
- 3 to 5 small beets, peeled
- 14 tablespoons heavy cream, divided (whole milk works but won't thicken as much)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh thyme, minced, divided, plus more for garnish
- 1 garlic clove, minced
- 1 ounce gruyere, shredded
- Kosher salt and freshly ground black pepper, to taste
Equipment
- 3-quart oval or rectangular baking dish
- Mandoline (preferred) or sharp chef's knife
- Mixing bowls
- Foil
Ingredient Notes & Substitutions
- Heavy cream: Using cream helps the sauce reduce and cling to the slices. Whole milk will be lighter and a bit looser.
- Cheese: Parmesan adds salty depth while gruyere melts into that classic French, nutty finish. Swap the gruyere with fontina or sharp white cheddar if needed.
- Thyme: Fresh thyme gives gentle herbal aroma. Rosemary is bolder but lovely; chop it very finely.
- Beets: Red beets may tint nearby slices pink. If you want cleaner color bands, use golden beets or keep beets together in their own rows.
- Salt: Season each bowl generously. Root vegetables soak up salt, so don't be shy.
Instructions
- Prep the dish: Preheat the oven to 400°F. Grease a 3-quart baking dish with the softened butter.
- Slice the vegetables: Using a mandoline, slice the sweet potatoes, parsnips, and beets into very thin rounds. Keep each vegetable in its own bowl.
- Season each bowl: Pour 4 tablespoons cream over the sweet potatoes and 4 tablespoons over the parsnips. Pour 2 tablespoons over the beets. Add ½ ounce grated Parmesan and 1 teaspoon minced thyme to each bowl. Season generously with salt and pepper, then toss until every slice is lightly coated.
- Flavor the base: Pour the remaining ¼ cup cream into the baking dish. Sprinkle with ½ ounce Parmesan and the minced garlic.
- Stack the rows: Grab a small stack of sweet potato rounds and stand them upright on a slight angle at the top of the dish. Follow with a row of parsnips, then a row of beets. Repeat, creating 6 neat rows of root vegetables. Tuck in any loose slices along the sides.
- Top and bake covered: Lightly season the top with salt and pepper. Sprinkle with a little Parmesan. Cover with foil and bake for 30 minutes, until the vegetables are beginning to soften.
- Cheesy finish: Uncover, scatter the shredded gruyere over the top, and continue baking 18 to 20 minutes, until the slices are fork-tender, the cheese is melted, and the top is lightly browned.
- Garnish and serve: Let the gratin rest 5 to 10 minutes so the creamy juices settle. Finish with fresh thyme leaves and serve warm.
Visual Cues
- The top should look lightly golden with a few crisp, lacy edges.
- A knife should slide through the tallest stack with gentle resistance.
- You'll see creamy bubbles around the edges when it's ready.
Pro Tips for Success
Top Tip
- Even slicing is everything: A mandoline gives uniform slices so the rows cook at the same pace. Use the hand guard for safety or a cut-resistant glove.
- Season boldly: Taste a raw slice. If it tastes pleasantly seasoned before baking, the finished gratin will taste right.
- Keep rows snug: Tighter stacks help the cream rise and coat each slice, preventing dry patches.
- Color strategy: If bleeding color worries you, group beets in their own rows or use golden beets for cleaner contrast.
- Rest time matters: Those 5 to 10 minutes after baking help the cream thicken and cling.
Storage and Reheating
- Fridge: Cool completely, cover, and refrigerate up to 3 days.
- Reheat: Warm, covered with foil, at 350°F for 12 to 15 minutes until hot and bubbly.
- Freezer: Not my favorite for this dish; the beets and parsnips can turn a little grainy once thawed.
Make Ahead
- Slice and season the vegetables up to 6 hours ahead. Keep them in separate bowls, covered, in the fridge.
- Assemble in the dish, cover tightly, and refrigerate up to 1 day. Bake straight from the fridge, adding 5 extra minutes covered.
Tips and Variations
- Lighter version: Use half-and-half and skip the gruyere. Expect a looser texture but still lovely flavor.
- Herb twist: Add finely chopped rosemary or sage for a woodsy, holiday aroma.
- Extra cheesy: Fold 1 more ounce of shredded gruyere into the top before the final bake.
- Add onion: Tuck paper-thin slices of sweet onion between stacks for mellow sweetness.
- Crispy topping: Sprinkle ¼ cup panko tossed with a teaspoon of olive oil over the gruyere before the last bake.
FAQs
Can I peel beets ahead of time?
Yes. Peel and slice, then toss with cream and seasonings as directed. Keep in a covered bowl in the fridge to prevent drying.
How thin should I slice the vegetables?
Aim for about ⅛ inch. Thinner slices cook evenly and give that tender, layered texture.
Can I double this for a crowd?
Use two 3-quart dishes and rotate them halfway through baking for even browning.
Will the beets stain everything?
They can tint nearby slices. Group beets in their own rows or use golden or chioggia beets if you prefer less color transfer.
📖 Recipe
Cheesy Root Vegetable Gratin
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 7 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A classic French-style gratin with a colorful twist. Tender slices of sweet potato, parsnip, and beet are layered upright in cream and cheese until bubbling and golden.
Ingredients
Units Scale
- 1 tablespoon unsalted butter, softened (for greasing)
- 1 to 2 sweet potatoes, peeled
- 3 to 4 large parsnips, peeled
- 3 to 5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh thyme, minced, divided, plus more for garnish
- 1 garlic clove, minced
- 1 ounce gruyere, shredded
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Butter a 3-quart baking dish.
- Slice sweet potatoes, parsnips, and beets very thin using a mandoline or sharp knife. Keep each in its own bowl.
- Add 4 tablespoons cream to sweet potatoes and parsnips, and 2 tablespoons to beets. Add ½ ounce Parmesan and 1 teaspoon thyme to each bowl. Season with salt and pepper and toss to coat.
- Pour remaining ¼ cup cream into baking dish. Sprinkle with ½ ounce Parmesan and minced garlic.
- Stand vegetables upright in alternating rows: sweet potato, parsnip, beet. Repeat to create 6 rows.
- Season top with salt and pepper, sprinkle lightly with Parmesan, cover with foil, and bake for 30 minutes.
- Uncover, top with shredded gruyere, and bake 18 to 20 minutes more, until tender and lightly browned.
- Let rest 5 to 10 minutes. Garnish with thyme and serve warm.
Notes
Cool completely and store covered in the fridge up to 3 days. Reheat covered at 350°F for 12-15 minutes. Not freezer-friendly. Make ahead by slicing and seasoning vegetables up to 6 hours in advance or assembling the full dish up to 1 day ahead.
Nutrition
- Serving Size: ⅛ pan
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
Serving Suggestions
Bring this to the table with a simple roast chicken or seared salmon, and a vinaigrette-dressed salad to balance the richness. It's perfect for Sunday dinner, Thanksgiving, or any night you want something cozy and beautiful.
- Try it alongside my Creamy Mushroom Risotto for a truly comforting meal.
- A crisp green salad with lemony dressing cuts through the cream.
- For a festive plate, add roasted Brussels sprouts or green beans.
Nutrition & Notes
- Yield: 6 to 8 servings as a side
- Skill Level: Easy
- Estimated per serving (⅛ pan): 210 calories, 12 g fat, 17 g carbs, 7 g protein (varies with exact slice size and cheese amounts)
- Author's note: I made this version several times to balance the cream and cheese so it coats every slice without turning heavy. It's now my go-to for holiday tables.
Related Recipes / Internal Links
- You may also like my Creamy Mushroom Risotto recipe.
External Resource
- For safe slicing tips when using a mandoline, see The Kitchn's guide to mandoline safety.
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