Cheesy Root Vegetable Gratin

If you’re looking for a cozy and delicious side dish that steals the show at any gathering, then this Cheesy Root Vegetable Gratin is just what you need! This recipe combines sweet potatoes, beets, and parsnips layered with creamy goodness and baked until golden brown. It’s a favorite in our home, especially during special occasions like Thanksgiving or family dinners. The warm flavors and cheesy topping make it a comfort food classic that everyone will love!

What I adore about this gratin is its versatility. Whether it’s a busy weeknight or a festive feast, it fits right in. Plus, it’s so simple to prepare – you’ll find yourself coming back to this recipe time and again!

Why You’ll Love This Recipe

• Easy to Make: With just a few simple steps, you can whip up a stunning dish without breaking a sweat.
• Flavorful Layers: The combination of root vegetables creates a symphony of flavors that will impress your family and friends.
• Make Ahead Friendly: You can prepare the gratin in advance and bake it just before serving, making meal prep a breeze.
• Crowd-Pleaser: This dish is guaranteed to satisfy even the pickiest eaters with its cheesy, comforting goodness.

Ingredients You’ll Need

This Cheesy Root Vegetable Gratin uses wholesome ingredients that bring out the natural sweetness of the vegetables. Don’t worry; everything here is straightforward and easy to find at your local grocery store.

For the Gratin

• 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 (whole milk works too)
• 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

Variations

The best part about this Cheesy Root Vegetable Gratin is how flexible it can be! Feel free to get creative with your favorite ingredients or seasonal finds.

• Mix Up the Veggies: Swap in other root vegetables like carrots or turnips for a new twist.
• Add Some Spice: Sprinkle in some red pepper flakes or smoked paprika for an extra kick.
• Cheese Alternatives: If you’re not a fan of gruyere, try using mozzarella or cheddar for different flavor profiles.
• Herb Infusion: Mix in other fresh herbs like rosemary or sage for added aroma and flavor.

How to Make Cheesy Root Vegetable Gratin

Step 1: Preheat Your Oven

Preheat your oven to 400˚F. While that’s warming up, grab your favorite baking dish (a 3 quart oval one works great!) and grease it with softened butter. This step not only prevents sticking but also adds a bit of flavor.

Step 2: Prepare the Vegetables

Slice your sweet potatoes, parsnips, and beets into very thin rounds – using a mandoline makes this super easy! Place each vegetable into its own bowl. This way, you’ll be able to coat them individually with cream and seasoning for maximum flavor.

Step 3: Season Each Vegetable

Pour 4 tablespoons of cream over both the sweet potatoes and parsnips; use 2 tablespoons for the beets. Top each bowl with ½ ounce of grated Parmesan cheese and 1 teaspoon of minced thyme. Don’t forget to season generously with salt and pepper before tossing everything together until well coated – this really brings out the flavors!

Step 4: Build Your Gratin Base

Pour any remaining cream into the bottom of your baking dish. Sprinkle over ½ ounce of Parmesan cheese along with minced garlic to create a flavorful base for your gratin.

Step 5: Layer the Vegetables

Now comes the fun part! Stand up stacks of sweet potatoes at an angle along one side of the baking dish. Follow with layers of parsnips and then beets. Keep repeating until you’ve filled your dish with beautiful rows of color!

Step 6: Final Touches Before Baking

Season the top layer generously with salt and pepper before sprinkling on any remaining Parmesan cheese. Cover it all up with foil to keep everything nice and moist while it bakes.

Step 7: Bake Until Soft

Slide your baking dish into the oven for about 30 minutes or until the vegetables are soft when pierced with a fork.

Step 8: Add Gruyere Cheese

Carefully uncover your gratin and sprinkle shredded gruyere over the top. Pop it back in the oven uncovered for another 18 to 20 minutes until everything is fork-tender and beautifully browned on top.

Step 9: Garnish & Serve!

Once it’s out of the oven, garnish with fresh thyme leaves for that delightful finishing touch. Serve warm alongside your favorite main dishes – enjoy every cheesy bite!

I hope you enjoy making this Cheesy Root Vegetable Gratin as much as I do! It’s perfect for sharing with loved ones around the dinner table.

Pro Tips for Making Cheesy Root Vegetable Gratin

Making this Cheesy Root Vegetable Gratin is a delightful experience, and with a few pro tips, you can elevate your dish even further!

• Use a mandoline for uniform slices: Slicing your vegetables evenly ensures they cook at the same rate, resulting in a perfectly tender gratin. A mandoline makes this process quick and easy!
• Experiment with different root vegetables: While sweet potatoes, parsnips, and beets are delicious, feel free to add other root vegetables like turnips or carrots. This not only adds variety in flavor but also enhances the visual appeal of your dish.
• Let it sit before serving: Allowing the gratin to rest for about 10 minutes after baking helps the layers set, making it easier to serve while maintaining its shape.
• Adjust the cream for desired richness: If you prefer a lighter version, you can substitute some of the heavy cream with whole milk. However, if rich and creamy is what you seek, stick to heavy cream for that luxurious texture.
• Incorporate different cheeses: While gruyere adds a lovely nutty flavor, consider mixing in other cheeses like fontina or cheddar for an added depth of taste. Just remember to balance flavors so they complement rather than overpower each other.

How to Serve Cheesy Root Vegetable Gratin

This Cheesy Root Vegetable Gratin is not just a feast for the eyes; it’s also versatile enough to complement various meals. Here are some ideas on how to present this delightful dish!

Garnishes

• Fresh thyme leaves: A simple sprinkle of fresh thyme not only adds color but enhances the herby aroma of the gratin.
• Chopped parsley: Adding a handful of chopped parsley provides a vibrant contrast and freshness that brightens up the dish.
• Toasted breadcrumbs: For an added crunch, sprinkle some toasted breadcrumbs on top just before serving. They add texture and a deliciously crispy layer.

Side Dishes

• Roasted Brussels sprouts: The earthy flavor of roasted Brussels sprouts pairs beautifully with the richness of the gratin. Toss them with olive oil and some garlic before roasting for maximum flavor.
• Quinoa salad: A light quinoa salad with fresh veggies like cucumber and bell pepper serves as a refreshing contrast. The nuttiness of quinoa complements the sweetness of the root vegetables.
• Garlic green beans: Sautéed green beans tossed with garlic offer a crisp and vibrant addition that balances well with creamy dishes.
• Simple mixed greens: A salad of mixed greens drizzled with lemon vinaigrette brings brightness and acidity that cuts through the richness of the gratin, creating a well-rounded meal.

With these tips and serving suggestions, your Cheesy Root Vegetable Gratin will surely impress your guests or family at any gathering! Enjoy every creamy bite!

Make Ahead and Storage

This Cheesy Root Vegetable Gratin is not only a feast for the eyes but also perfect for meal prep! You can make it ahead of time, store it properly, and enjoy it throughout the week. Here’s how to keep your gratin fresh:

Storing Leftovers

• Allow the gratin to cool completely before storing.
• Transfer any leftovers to an airtight container.
• Store in the refrigerator for up to 3-5 days.

Freezing

• If you want to freeze the gratin, ensure it’s cooled completely.
• Wrap tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container.
• It can be frozen for up to 2 months. For best results, consume within one month.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Preheat your oven to 350˚F (175˚C).
• Cover with foil and heat for about 20-25 minutes or until warmed through.

FAQs

Here are some common questions about making the Cheesy Root Vegetable Gratin!

Can I use other vegetables in my Cheesy Root Vegetable Gratin?

Absolutely! Feel free to experiment with other root vegetables like carrots or turnips. Just make sure they’re sliced thinly for even cooking.

How do I ensure my Cheesy Root Vegetable Gratin is creamy?

Using heavy cream will give you a rich, creamy texture. If using whole milk, be aware that the gratin may not thicken as much, so consider adding a bit more cheese for creaminess!

What can I serve with Cheesy Root Vegetable Gratin?

This gratin pairs beautifully with roasted chicken or fish and makes a delightful addition to any holiday table.

Can I prepare the Cheesy Root Vegetable Gratin in advance?

Yes! You can prepare it ahead of time and store it in the fridge until you’re ready to bake it.

Final Thoughts

I hope this Cheesy Root Vegetable Gratin brings warmth and joy to your table! It’s not just a side dish; it’s a celebration of flavors that everyone will love. Whether you’re enjoying it on a special occasion or simply as a comforting weeknight meal, I invite you to try making this delicious recipe. Happy cooking!