If you’re looking for a comforting and hearty dish to warm your home, look no further than Cheesy Root Vegetable Gratin. This delightful recipe brings together a medley of sweet potatoes, parsnips, and beets, layered in creamy goodness and topped with melty cheese. It’s the perfect dish for family gatherings, holiday meals, or just a cozy dinner at home.

Why make this recipe

Cheesy Root Vegetable Gratin is not just delicious; it’s packed with nutrients from the different root vegetables. It’s also a great way to use seasonal produce and impress your friends and family with a beautiful dish. The creamy texture combined with the cheesy topping makes this recipe a real crowd-pleaser. Plus, it’s incredibly straightforward to prepare!

How to prepare Cheesy Root Vegetable Gratin

Making Cheesy Root Vegetable Gratin is a simple process that involves slicing, layering, and baking. Follow the steps below to create this vibrant and satisfying dish.

Ingredients:

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 is fine, but mixture won’t thicken as much or be as creamy)
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

Steps:

Preheat your oven to 400˚F. Grease a 3-quart baking dish with softened butter.
Slice the sweet potatoes, parsnips, and beets into very thin rounds. A mandoline slicer works best for this task. Transfer each type of vegetable to its own bowl.
Pour 4 tablespoons of cream over the sweet potatoes and parsnips. Pour 2 tablespoons of cream over the beets. Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season generously with salt and pepper, and toss everything together until well coated.
Pour the remaining 1/4 cup of cream into the bottom of your greased baking dish, then sprinkle with ½ ounce of Parmesan and the minced garlic.
Start stacking the vegetables in the baking dish. Line up the sweet potatoes at the top on a bias, followed by a row of parsnips, then a row of beets. Repeat this layering until all the vegetables are used, creating 6 rows in total.
Season the top of your gratin with salt, pepper, and sprinkle with the remaining Parmesan.
Cover the dish with foil and bake for 30 minutes or until the vegetables are soft.
Uncover the gratin, then top it with shredded gruyere.
Put the dish back into the oven without the foil and continue baking for an additional 18 to 20 minutes until the vegetables are fork tender, the cheese has melted, and the top has lightly browned.
Finish with a sprinkle of fresh thyme leaves before serving.

How to serve Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin can be served as a standalone dish, or as a hearty side to accompany your favorite proteins, like roasted chicken or grilled meat. Pair it with a light salad to balance out the richness.

How to store Cheesy Root Vegetable Gratin

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the gratin back in the oven at a low temperature until warmed through.

Tips to make Cheesy Root Vegetable Gratin perfectly

Use a mandoline slicer for uniform thickness, ensuring even cooking.
Feel free to adjust the vegetable ratios based on your preferences or what you have on hand.
Don’t skip the fresh thyme; it adds a delightful aromatic flavor that elevates the dish.

Variations

Add some sautéed onions or leeks for extra flavor.
For a richer taste, mix in some cream cheese or sour cream with the heavy cream.
Try different cheeses on top, such as mozzarella or cheddar, to mix things up.

FAQ

Q1: Can I use other vegetables for this gratin?
Yes! You can experiment with other root vegetables like carrots or turnips.

Q2: Can I make this gratin ahead of time?
Absolutely! You can prepare it a day in advance and bake it when you’re ready to serve.

Q3: Is there a way to make this recipe lighter?
Yes, substituting half-and-half for the heavy cream can lighten it up, but keep in mind the texture may be slightly different.

With its layers of delicious root vegetables and cheesy goodness, Cheesy Root Vegetable Gratin is sure to become a family favorite. Enjoy this warm and comforting dish at your next meal!

Cheesy Root Vegetable Gratin

Print Recipe

A comforting dish featuring layers of sweet potatoes, parsnips, and beets baked in creamy goodness with a melty cheese topping.

Author: tahiriimouhsingmail-com
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 400˚F. Grease a 3-quart baking dish with softened butter.
Slice the sweet potatoes, parsnips, and beets into very thin rounds. Transfer each type of vegetable to its own bowl.
Pour 4 tablespoons of cream over the sweet potatoes and parsnips. Pour 2 tablespoons of cream over the beets. Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season with salt and pepper and toss until coated.
Pour the remaining 1/4 cup of cream into the bottom of the baking dish, then sprinkle with ½ ounce of Parmesan and minced garlic.
Stack the vegetables in the baking dish, alternating sweet potatoes, parsnips, and beets to create 6 rows in total.
Season the top with salt, pepper, and sprinkle with remaining Parmesan.
Cover with foil and bake for 30 minutes until vegetables are soft.
Uncover and top with shredded gruyere, then bake an additional 18-20 minutes until the cheese is melted and the top is lightly browned.
Finish with a sprinkle of fresh thyme leaves before serving.

Notes

Use a mandoline slicer for uniform thickness, and adjust vegetable ratios as desired. Fresh thyme adds great flavor.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 7g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 40mg

Keywords: cheesy gratin, root vegetables, comfort food, vegetarian dish, holiday recipe