Cheesy Root Vegetable Gratin is a show-stopping side dish that’s as beautiful as it is delicious. Layers of sweet potatoes, parsnips, and beets are baked with cream, garlic, Parmesan, and Gruyère until tender and golden. With its earthy sweetness, creamy texture, and cheesy top, this dish is perfect for Thanksgiving, Christmas, or any cozy dinner.
Why You’ll Love This Gratin
Visually Stunning: Alternating rows of vibrant root vegetables make this dish as impressive on the table as it is on the palate.
Rich & Creamy: Heavy cream, Parmesan, and Gruyère blend together for a decadent flavor.
Perfect for Holidays: Make-ahead friendly and a crowd favorite for big gatherings.
Flavor Balance: The sweetness of the vegetables is perfectly complemented by the salty, savory cheese and aromatic thyme.
Time Needed
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients
- 1 tablespoon unsalted butter, softened
- 1–2 long sweet potatoes (about 2 inches thick), peeled
- 3–4 large parsnips, peeled and trimmed
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided (whole milk can be substituted but will yield a less creamy dish)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- 1 ounce shredded Gruyère
- Salt and pepper, to taste
How to Make Cheesy Root Vegetable Gratin
1️⃣ Prepare the Baking Dish – Preheat oven to 400°F and grease a 3-quart baking dish with butter.
2️⃣ Slice the Vegetables – Using a mandoline or sharp knife, slice sweet potatoes, parsnips, and beets into thin, even rounds. Transfer each vegetable to its own bowl.
3️⃣ Season and Coat – Pour 4 tablespoons cream over sweet potatoes and parsnips, and 2 tablespoons cream over beets. Add ½ ounce Parmesan and 1 teaspoon thyme to each bowl. Season generously with salt and pepper and toss to coat.
4️⃣ Assemble the Base – Pour the remaining ¼ cup cream into the baking dish and sprinkle with ½ ounce Parmesan and minced garlic.
5️⃣ Arrange the Vegetables – Stack slices and arrange them standing upright in rows: sweet potatoes first, followed by parsnips, then beets. Repeat until the dish is filled, creating 6 rows. Season with salt, pepper, and a sprinkle of Parmesan.
6️⃣ Bake Covered – Cover with foil and bake for 30 minutes or until vegetables are starting to soften.
7️⃣ Add Cheese and Finish Baking – Remove foil, sprinkle Gruyère on top, and bake uncovered for 18–20 minutes until vegetables are fork-tender and the top is golden.
8️⃣ Garnish and Serve – Finish with fresh thyme and serve warm.
Tips for Success
Even Slices: Use a mandoline for consistent thickness so the vegetables cook evenly.
Prevent Beet Bleeding: Lightly coat beets in cream—too much will cause color to spread into other layers.
Cover First: Baking covered at the start keeps vegetables moist before browning the top.
Make-Ahead Option
Assemble up to a day ahead, cover tightly with foil, and refrigerate. When ready to bake, add 5–7 extra minutes to covered baking time. Note: Beets may bleed into other layers if left overnight in cream, but flavor remains unaffected.
Variations
- Swap thyme for rosemary, sage, or chives.
- Replace Gruyère with fontina, gouda, or Swiss.
- Substitute turnips or rutabagas for any of the vegetables.
- Use half-and-half or whole milk for a lighter version.
Nutrition (Per Serving)
Calories: 265 | Carbs: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 292mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4607 IU | Vitamin C: 13mg | Calcium: 246mg | Iron: 1mg
✨ Final Thoughts: This Cheesy Root Vegetable Gratin is the ultimate holiday side—rich, colorful, and packed with flavor. It’s a recipe that looks like it took hours but comes together with minimal effort, making it a staple for your festive table.
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Cheesy Root Vegetable Gratin
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cheesy Root Vegetable Gratin is a show-stopping side dish featuring layers of sweet potatoes, parsnips, and beets baked with cream, garlic, Parmesan, and Gruyère. With its vibrant colors, creamy texture, and cheesy topping, it’s perfect for holiday dinners or cozy gatherings.
Ingredients
- 1 tablespoon unsalted butter, softened
- 1–2 long sweet potatoes (about 2 inches thick), peeled
- 3–4 large parsnips, peeled and trimmed
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided (whole milk may be substituted)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- 1 ounce shredded Gruyère
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F and grease a 3-quart baking dish with butter.
- Using a mandoline or sharp knife, slice sweet potatoes, parsnips, and beets into thin rounds. Place each vegetable in a separate bowl.
- Pour 4 tablespoons cream over sweet potatoes and parsnips, and 2 tablespoons over beets. Add 1/2 ounce Parmesan and 1 teaspoon thyme to each bowl. Season with salt and pepper and toss to coat.
- Pour remaining 1/4 cup cream into the baking dish, sprinkle with 1/2 ounce Parmesan, and add minced garlic.
- Stack slices and arrange them upright in rows: sweet potatoes first, then parsnips, then beets. Repeat until dish is filled, creating 6 rows. Season with salt, pepper, and a sprinkle of Parmesan.
- Cover with foil and bake for 30 minutes until vegetables begin to soften.
- Remove foil, sprinkle Gruyère on top, and bake uncovered for 18–20 minutes until fork-tender and golden.
- Garnish with fresh thyme and serve warm.
Notes
For even cooking, use a mandoline to slice vegetables evenly. Assemble up to a day ahead for convenience, adding extra baking time if chilled. Beets may bleed into other layers if left overnight in cream, but flavor remains unaffected.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 7g
- Sodium: 292mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 56mg
Keywords: root vegetable gratin, cheesy gratin, holiday side dish, sweet potato gratin, beet gratin