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Cheesy Root Vegetable Gratin Recipe

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★★★★★

5 from 149 reviews

A creamy and comforting Cheesy Root Vegetable Gratin featuring layers of sweet potatoes, parsnips, and beets baked with a rich cheese and herb-infused cream sauce, topped with melted Gruyere and fresh thyme for a deliciously savory side dish.

Ingredients

Scale

Vegetables

  • 1–2 long sweet potatoes (about 2 inches thick), peeled
  • 3–4 large parsnips, ends trimmed and peeled
  • 3–5 small beets, peeled

Dairy and Cheese

  • 1 tablespoon unsalted butter, softened
  • 14 tablespoons heavy cream, divided (whole milk can be substituted, but mixture will be less creamy)
  • 4 ounces grated Parmesan cheese, divided
  • 1 ounce shredded Gruyere cheese

Herbs and Seasonings

  • 1 tablespoon fresh minced thyme, divided plus extra for garnish
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions

  1. Prepare the vegetables: Peel the sweet potatoes, parsnips, and beets. Slice them into even, thin rounds about 1/8 inch thick to ensure uniform baking and tenderness.
  2. Preheat oven and butter dish: Preheat your oven to 350°F (175°C). Generously butter a baking dish with the softened unsalted butter to prevent sticking and add flavor.
  3. Make the cream sauce: In a small bowl, combine 12 tablespoons of heavy cream, half of the grated Parmesan, half of the minced thyme, and the minced garlic. Season with salt and pepper. Mix well until combined.
  4. Layer the vegetables: Arrange a layer of sweet potato slices at the bottom of the buttered dish. Spoon some of the cream mixture evenly over them, then sprinkle with a little Parmesan and thyme. Repeat layering with parsnips, beets, and cream mixture until all vegetables and cream are used up, finishing with a layer of cream on top.
  5. Add the cheese topping: Sprinkle the shredded Gruyere cheese evenly over the top layer along with the remaining grated Parmesan cheese.
  6. Bake the gratin: Pour the remaining 2 tablespoons of heavy cream evenly over the top. Cover the baking dish with foil and bake in the preheated oven for about 45 minutes. Remove the foil and continue baking another 15 minutes or until the top is golden brown and bubbly, and the vegetables are fork tender.
  7. Garnish and serve: Let the gratin cool for 5-10 minutes, then garnish with additional fresh thyme before serving warm as a delicious side dish.

Notes

  • Using heavy cream results in a richer and thicker sauce; whole milk can be substituted but will yield a thinner consistency.
  • Beets can stain hands and surfaces; use gloves if preferred while peeling and slicing.
  • Make sure to slice vegetables uniformly for even cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • For a lighter option, reduce cheese amounts or substitute with lower-fat cheese varieties.

Keywords: Cheesy root vegetable gratin, sweet potato gratin, parsnip beet gratin, baked vegetable casserole, creamy vegetable bake

Find it online: https://busyrecipe.com/cheesy-root-vegetable-gratin-recipe/