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Cheesy Root Vegetable Gratin – A Creamy, Golden Bake for Cozy Fall Nights

Nothing says comfort quite like a bubbling, golden cheesy gratin pulled fresh from the oven. And when you layer in the earthy sweetness of root vegetables, the rich creaminess of Parmesan and Gruyère, and the aromatics of fresh thyme and garlic, you get a Cheesy Root Vegetable Gratin that’s a perfect celebration of fall. This dish is more than just a side — it’s a cozy centerpiece, a warm and creamy medley of sweet potatoes, beets, parsnips, and cheese that’s elegant enough for a holiday table but simple enough for a weeknight dinner. Every bite is melty, tender, flavorful, and beautifully rustic. Whether you're serving it alongside roasted chicken, a seasonal salad, or enjoying it as a main with crusty bread, this gratin brings both beauty and indulgence to your fall meals.
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Prep Time 20 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • This comforting gratin combines autumn's best root vegetables with a rich cream and cheese sauce.
Root Vegetables:
  • 3 small beets peeled and thinly sliced
  • 1 large sweet potato peeled and thinly sliced
  • 3 large parsnips peeled and thinly sliced
Aromatics & Herbs:
  • 1 clove garlic finely minced or grated
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste
Dairy:
  • 1 tbsp unsalted butter for greasing the dish
  • 14 tbsp just under 1 cup heavy cream
  • 4 oz Parmesan cheese finely grated
  • 1 oz Gruyère cheese shredded

Equipment

  • Here’s what you’ll need to make this cheesy, layered masterpiece:
  • Mandoline slicer or sharp chef’s knife
  • Cutting board
  • Medium saucepan
  • 9x9 inch baking dish or gratin dish
  • Cheese grater
  • Garlic press or microplane
  • Mixing spoon or spatula
  • Aluminum foil

Method
 

  1. Follow these simple steps to create a creamy, layered dish that’s both beautiful and delicious.
Step 1: Prep the Vegetables
  1. Preheat oven to 375°F (190°C).
  2. Use a mandoline or sharp knife to thinly slice the beets, sweet potato, and parsnips into ⅛-inch rounds.
  3. Keep the vegetables in separate bowls to preserve their colors.
Step 2: Prepare the Cream Mixture
  1. In a small bowl, combine the heavy cream, minced garlic, and half of the fresh thyme.
  2. Season with salt and pepper to taste. Set aside.
Step 3: Butter the Baking Dish
  1. Use the unsalted butter to grease the bottom and sides of a 9x9-inch baking dish or gratin dish.
Step 4: Layer the Vegetables
  1. Start with a layer of sweet potatoes, overlapping slightly.
  2. Follow with a layer of parsnips, then beets.
  3. Sprinkle a small amount of Parmesan and Gruyère over each vegetable layer.
  4. Continue layering vegetables and cheese, reserving about ⅓ of the cheese for the top.
Step 5: Add Cream and Bake
  1. Pour the cream mixture evenly over the layered vegetables.
  2. Tap the dish gently to allow the cream to settle between layers.
  3. Top with remaining cheese and a sprinkle of thyme.
Step 6: Cover and Bake
  1. Cover the dish with foil and bake for 35 minutes.
  2. Remove foil and bake uncovered for an additional 20–25 minutes, until the top is golden brown and bubbly, and a knife slides easily through the vegetables.
Step 7: Cool and Serve
  1. Let rest for 10 minutes before slicing.
  2. Garnish with extra thyme if desired.
  3. Serve warm as a side or cozy main dish.

Notes

🧊 Storage & Reheating
Storage:
Store in an airtight container or covered dish in the fridge for up to 4 days.
Reheating:
Reheat in a 350°F oven for 15–20 minutes, or until heated through.
For individual servings, microwave in 1-minute intervals until hot.
Freezing:
Not recommended due to the cream-based sauce, but you can freeze tightly wrapped portions. Thaw fully before reheating in the oven.
🥄 Variations
Make this gratin your own with these fun twists:
Add More Veggies: Try turnips, rutabagas, or Yukon Gold potatoes.
Cheese Swap: Use white cheddar, mozzarella, or fontina for different flavor profiles.
Creamy Boost: Add a spoonful of crème fraîche or Greek yogurt to the cream mixture.
Herb Infusion: Add rosemary or sage for a woodsy depth.
Crunchy Top: Add a layer of breadcrumbs mixed with Parmesan before baking uncovered.
❓ 10 FAQs
1. Can I make this ahead of time?
Yes! Assemble the gratin up to 24 hours in advance. Cover and refrigerate. Bake when ready to serve.
2. Do I have to cook the vegetables first?
Nope — slicing them thin ensures they cook fully in the oven.
3. Can I use pre-shredded cheese?
Freshly grated cheese melts better and offers better texture, but pre-shredded can work in a pinch.
4. Is this recipe gluten-free?
Yes — it contains no flour or gluten ingredients.
5. What’s a good dairy-free alternative?
Use full-fat oat milk or cashew cream, and substitute cheese with a plant-based version.
6. Do I need a mandoline slicer?
It helps with even slices, but a sharp knife works too. Just keep slices consistent in thickness.
7. How do I keep the colors from bleeding?
Keep veggies in separate bowls and dry them before layering to minimize color transfer.
8. Can I add meat to this dish?
Yes — add cooked, shredded chicken or ground turkey between layers if desired.
9. Is this kid-friendly?
Very! The creamy cheese and sweet vegetables make it appealing to all ages.
10. What can I serve this with?
Roasted chicken, a crisp green salad, or a warm soup all pair beautifully.
🏁 Conclusion
This Cheesy Root Vegetable Gratin is everything you want in a fall comfort dish — earthy, creamy, rich, and golden-baked to perfection. With layers of sweet potatoes, parsnips, and beets hugged in a velvety cheese sauce, it’s as beautiful to look at as it is satisfying to eat.
Whether you’re bringing it to a holiday table or enjoying it next to a cozy fire, this dish is a warm reminder of just how comforting seasonal cooking can be. One pan, one bake, and a whole lot of autumn love in every bite.