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Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin

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Indulge in the delightful flavors of this Cheesy Root Vegetable Gratin, a comfort food classic that is sure to impress at any gathering. This creamy dish features layers of sweet potatoes, parsnips, and beets, all enveloped in a rich cheese sauce and baked until golden brown and bubbly. Perfect for family dinners or festive occasions, this gratin showcases the natural sweetness of root vegetables while being easy to prepare. With its cheesy topping and hearty texture, it’s guaranteed to satisfy even the pickiest eaters. Serve it alongside your favorite main dishes for a truly memorable meal!

Ingredients

Scale
  • 1 tablespoon unsalted butter (softened)
  • 12 long sweet potatoes (about 2 inches thick), peeled
  • 34 large parsnips, ends trimmed and peeled
  • 35 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

Instructions

  1. Preheat your oven to 400˚F and grease a 3-quart baking dish with softened butter.
  2. Thinly slice sweet potatoes, parsnips, and beets; place each in separate bowls.
  3. Pour cream over each vegetable, season with salt and pepper, add Parmesan and thyme, then toss to coat.
  4. Pour remaining cream into the baking dish and sprinkle with garlic and Parmesan.
  5. Layer the vegetables in the dish starting with sweet potatoes, followed by parsnips, then beets; repeat until full.
  6. Season the top layer with salt and pepper, cover with foil, and bake for 30 minutes.
  7. Remove the foil, sprinkle Gruyere on top, and bake uncovered for another 18-20 minutes until golden brown.
  8. Garnish with fresh thyme before serving.

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