Cheesy Root Vegetable Gratin Recipe
Introduction
This Cheesy Root Vegetable Gratin is a comforting and elegant dish, perfect for showcasing the natural sweetness of sweet potatoes, parsnips, and beets. Layered with creamy cheese and fragrant thyme, it’s an ideal side that brings warmth and color to any meal.
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
- 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
- Step 1: Preheat your oven to 400˚F and grease a 3-quart baking dish with the softened butter.
- Step 2: Using a mandoline slicer, thinly slice the sweet potatoes, parsnips, and beets; place each vegetable in separate bowls.
- Step 3: Season each vegetable bowl with 4 tablespoons of heavy cream, ½ ounce of grated Parmesan, some minced thyme, salt, and pepper; toss gently to coat evenly.
- Step 4: Pour the remaining ¼ cup of cream and the minced garlic into the bottom of the prepared baking dish.
- Step 5: Arrange the sliced vegetables vertically in rows in the baking dish, starting with the sweet potatoes, followed by parsnips, and then the beets.
- Step 6: Sprinkle the remaining Parmesan and fresh thyme over the top, then cover with shredded Gruyere cheese.
- Step 7: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the top is golden and bubbly.
Tips & Variations
- For even slices without a mandoline, use a very sharp knife and steady hands to slice the vegetables as thinly as possible.
- Swap Gruyere for Fontina or Swiss cheese for a different but equally creamy flavor.
- Add a pinch of nutmeg to the cream mixture for a warm, subtle spice.
- Use mixed fresh herbs such as rosemary and sage along with thyme for extra aroma.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350˚F oven until heated through, about 15-20 minutes. Avoid microwaving to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this gratin ahead of time?
Yes, you can assemble the gratin up to the point of baking, cover it tightly, and refrigerate overnight. Bake as directed, adding a few extra minutes if baking from cold.
What is the best way to peel beets?
After trimming the ends, you can peel raw beets with a vegetable peeler or roast them first, which loosens the skin and makes peeling easier once cooled.
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Cheesy Root Vegetable Gratin Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cheesy Root Vegetable Gratin is a delightful and colorful baked dish combining thinly sliced sweet potatoes, parsnips, and beets layered vertically in a creamy, cheesy sauce infused with thyme and garlic. Perfect as a comforting side dish or a vegetarian main, it bakes to a golden, bubbly finish that highlights the natural sweetness of the root vegetables paired with rich Gruyere and Parmesan cheeses.
Ingredients
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 & Seasonings
- 1 tablespoon unsalted butter (softened), plus extra for greasing
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan cheese, divided
- 1 ounce shredded Gruyere cheese
- 1 tablespoon fresh minced thyme, divided plus extra for garnish
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat and prepare baking dish: Preheat your oven to 400˚F (200˚C). Grease a 3-quart baking dish with softened unsalted butter to prevent sticking and add a touch of richness to the gratin.
- Slice the vegetables: Using a mandoline slicer, carefully thinly slice the sweet potatoes, parsnips, and beets. Keep the slices separate by placing each vegetable into its own bowl to make seasoning easier later.
- Season the vegetables: To each bowl of sliced vegetables, add 4 tablespoons of heavy cream, half an ounce of grated Parmesan cheese, a portion of the fresh minced thyme, salt, and freshly ground black pepper. Toss each vegetable thoroughly so that the slices are evenly coated with the cream and seasoning.
- Prepare the base of the gratin: Pour the remaining 1/4 cup (4 tablespoons) of heavy cream into the bottom of the greased baking dish. Sprinkle the minced garlic evenly over the cream layer to infuse flavor into the dish.
- Layer the vegetables: Arrange the vegetables vertically in the dish in neat rows starting with the sweet potatoes, then the parsnips, and finally the beets. This layering keeps the colors distinct and creates an attractive visual effect when baked.
- Add remaining seasonings and cheese: Sprinkle the rest of the Parmesan cheese and the remaining thyme evenly over the layered vegetables. Finally, top the arrangement with shredded Gruyere cheese which will melt and brown beautifully during baking.
- Bake with foil cover: Cover the baking dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 30 minutes. This initial baking steams the vegetables and melts the cheese gently.
- Bake uncovered to brown: Remove the foil and continue to bake for an additional 20 minutes or until the top is golden brown and bubbly. This step develops a rich crust and caramelizes the cheese.
Notes
- Using a mandoline ensures uniform thin slices for even cooking.
- Make sure to peel the beets carefully to avoid staining hands; wearing gloves is recommended.
- Substitute Gruyere with Swiss or Fontina cheese if unavailable.
- This gratin pairs beautifully with roasted meats or can be served as a hearty vegetarian entrée.
- Leftovers reheat well in the oven at a low temperature to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: root vegetable gratin, cheesy gratin, sweet potato parsnip beet gratin, vegetarian side dish, baked root vegetables, Gruyere cheese dish
