When fall rolls in and the air turns crisp, nothing feels cozier than baking a creamy root vegetable gratin. Layers of sweet potatoes, parsnips, and beets mingle with garlic, thyme, and melted Gruyère for a dish that is both comforting and elegant. This recipe creates a side worthy of any Thanksgiving table, yet it is also simple enough to enjoy on a weeknight. As a result, this root vegetable gratin will quickly become a family favorite.
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Root Vegetable Gratin Recipe
- Total Time: 70 minutes
- Yield: 6 servings
Description
A creamy root vegetable gratin layered with sweet potatoes, parsnips, and beets, baked in cream and topped with Gruyère. Perfect as a holiday side or cozy weeknight dish.
Ingredients
- 1 tablespoon unsalted butter, softened
- 1–2 long sweet potatoes, peeled
- 3–4 large parsnips, peeled
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces Parmesan cheese, grated and divided
- 1 tablespoon fresh thyme, minced, plus more for garnish
- 1 garlic clove, minced
- 1 ounce Gruyère cheese, shredded
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F and butter a 3-quart baking dish.
- Thinly slice sweet potatoes, parsnips, and beets; place in separate bowls.
- Pour cream over each bowl, add Parmesan, thyme, salt, and pepper; toss to coat.
- Pour a thin layer of cream, Parmesan, and garlic in the dish. Stack rows of vegetables upright.
- Cover with foil and bake 30 minutes until vegetables soften.
- Uncover, top with Gruyère, and bake 20 minutes more until golden and bubbling.
- Sprinkle with fresh thyme and serve warm.
Notes
- Make ahead: Assemble one day ahead, cover, and refrigerate. Add 5–7 minutes extra baking time when reheating.
- Pro tip: Lightly coat beets in cream to reduce bleeding. For dairy-free, use oat cream and vegan cheese. For budget-friendly, swap Gruyère with cheddar.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Why You’ll Love This Root Vegetable Gratin
This root vegetable gratin is more than just a pretty side. It balances sweet and savory flavors while offering a hearty texture that pairs well with roasted meats or lighter vegetarian mains. In addition, it can be prepared ahead of time, freeing you up to focus on the rest of your meal. Each bite is creamy, cheesy, and tender, while fresh herbs provide brightness that makes it irresistible.
Ingredients for Root Vegetable Gratin
Before we dive into the list, it helps to know that this dish is flexible. For example, you can use what’s in season or swap in other root vegetables you enjoy. Because of the creamy sauce and cheese, every version is comforting and satisfying.
Pantry & Fresh Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 tablespoon |
| Sweet potatoes, peeled | 1–2 long (about 2 inches thick) |
| Parsnips, peeled | 3–4 large |
| Beets, peeled | 3–5 small |
| Heavy cream | 14 tablespoons, divided |
| Parmesan cheese, grated | 4 ounces, divided |
| Fresh thyme, minced | 1 tablespoon, plus more for garnish |
| Garlic clove, minced | 1 clove |
| Gruyère cheese, shredded | 1 ounce |
| Salt and black pepper | To taste |
Substitutions for Root Vegetable Gratin
You can easily swap ingredients in this gratin. For example, try half-and-half instead of cream for a lighter version, or use fontina, Swiss, or gouda instead of Gruyère. Turnips and rutabaga make excellent stand-ins for parsnips or beets. If you need a dairy-free option, you can use unsweetened oat cream and a plant-based cheese that melts well.
Step-by-Step Root Vegetable Gratin Instructions
Time needed: 1 hour and 10 minutes
Before we begin, keep in mind that even slices and a hot oven are the keys to success here. That way, you’ll get tender layers and a golden top every time.
- Prep the Oven and Dish
First, preheat your oven to 400°F. Then grease a 3-quart baking dish with butter.
- Slice and Season Vegetables
Next, thinly slice sweet potatoes, parsnips, and beets using a mandoline or sharp knife. Place each vegetable in its own bowl. After that, pour cream over them, sprinkle with Parmesan, thyme, salt, and pepper, and toss to coat.
- Layer the Gratin
Now pour a thin layer of cream, Parmesan, and garlic into the baking dish. Then stack the sweet potatoes upright in rows, alternating with parsnips and beets, to create colorful layers.
- Bake Covered
Cover with foil and bake for 30 minutes until the vegetables soften. Meanwhile, get the Gruyère ready for the topping.
- Add Cheese and Finish
Finally, remove the foil, top with Gruyère, and bake another 20 minutes until golden and bubbling. Sprinkle with fresh thyme before serving.
Pro Tips for Root Vegetable Gratin
Keep slices uniform for even cooking. In the beginning, cover the gratin to steam the vegetables, then uncover to brown the top. If using beets, lightly coat them in cream to reduce bleeding. Furthermore, wearing gloves when handling beets prevents stains, or you can wash hands with baking soda if they discolor.
Variations & Substitutions for Root Vegetable Gratin
For gluten-free diets, this recipe is naturally safe. To make it vegan, replace cream with cashew cream and use vegan cheese. In addition, you can add shredded chicken between layers for a protein boost. On a budget? Then swap in cheddar and russet potatoes for a simpler gratin. Finally, herbs like rosemary, sage, or chives offer easy flavor swaps.
Serve Root Vegetable Gratin With
This creamy gratin pairs beautifully with roast chicken, spatchcock turkey, garlic butter lamb chops, or even a crisp salad. Therefore, it works equally well as a holiday centerpiece or an everyday side.
Storage & Reheat for Root Vegetable Gratin
Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in a 350°F oven until warmed through, about 15 minutes, to keep the top crispy. On the other hand, avoid microwaving, which softens the texture.
Nutrition in Root Vegetable Gratin
One serving provides about 220 calories, with 8 grams of fat, 4 grams of protein, and a rich source of fiber and vitamin A from the sweet potatoes. For detailed guidance, see the USDA nutrition database.
FAQs About Root Vegetables
Potatoes are often considered the king because of their global popularity, versatility, and nutrition profile. They provide energy, vitamin C, and potassium while adapting to countless recipes.
Sweet potatoes top the list thanks to their high beta-carotene, fiber, and antioxidants. According to the National Institutes of Health, they support eye health and immune function.
Yes, many root vegetables contain compounds that help fight inflammation. Beets, for example, are rich in betalains, which the National Library of Medicine links to reduced oxidative stress.
Commonly listed root vegetables include carrots, potatoes, beets, parsnips, and turnips. All are versatile, nutritious, and delicious when roasted, mashed, or baked into gratins.
More Like This
If you enjoyed this root vegetable gratin, you’ll love trying more comforting dishes from our kitchen. Each one offers cozy flavors perfect for gatherings, holidays, or a weeknight treat.
- Thanksgiving Stuffing Recipe: A classic herby stuffing that completes any holiday table.
- Broccoli Cauliflower Salad: A crunchy, refreshing side with a creamy dressing.
- Garlic Bread Rolls: Soft, fluffy rolls brushed with garlic butter, perfect with gratins or soups.
- Cranberry Turkey Stuffing Balls: Bite-sized holiday appetizers packed with festive flavor.
Save This Recipe for Later
Pin this root vegetable gratin to your holiday board, share it with friends, or bookmark it for your next family dinner. That way, you’ll have it handy whenever you need a cozy side dish.