Cheesy Root Vegetable Gratin: A Golden, Creamy Comfort You’ll Crave

There’s something magical about watching the top of a cheesy root vegetable gratin bubble and turn golden in the oven. The mix of earthy roots, fragrant herbs, and melted cheese feels like wrapping yourself in a warm blanket on a chilly evening. If you’ve ever wanted a side dish that’s cozy enough for family dinner but elegant enough for Thanksgiving, this gratin will hit that sweet spot perfectly. With thinly sliced layers of colorful vegetables baked in a creamy sauce, it’s hearty, flavorful, and guaranteed to steal the show.

Why This Dish Works: The Appeal of a Cheesy Root Vegetable Gratin

A cheesy root vegetable gratin celebrates the best of what fall and winter have to offer. You’re layering humble ingredients—sweet potatoes, parsnips, turnips, and golden beets—and turning them into something rich and luxurious. The secret lies in the contrast: the vegetables soften and release their sweetness while the cheese crisps and browns into a perfectly golden crust.

It’s one of those dishes that bridges the gap between rustic comfort and restaurant-worthy presentation. The scent alone, with bubbling cream, garlic, and herbs filling your kitchen, is enough to make anyone linger a bit longer at the dinner table. Whether it’s a side for roast turkey, baked salmon, or a simple salad, this gratin feels right at home.

The Flavor and Texture You’ll Love

Every bite has a balance of creamy and crisp. The vegetables melt into tender layers while the cheese—Gruyère, cheddar, or Parmesan—adds savory depth. You’ll also notice how the herbs bring brightness that keeps the dish from feeling heavy. It’s the perfect way to enjoy root vegetables when you’re craving something both indulgent and wholesome.

Cheesy Root Vegetable Gratin

---

• Author: Rasha Annan
• Total Time: PT1H25M
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This cheesy root vegetable gratin is a creamy, golden-baked side dish layered with thinly sliced sweet potatoes, parsnips, turnips, and golden beets in a rich, herb-infused cream sauce. Perfect for cozy dinners or festive holiday meals.

---

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 medium turnips or rutabagas, peeled and thinly sliced
• 1 large golden beet, peeled and thinly sliced
• 1 ½ cups heavy cream
• 1 cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter, for greasing

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F and lightly butter a baking dish.

2. Slice vegetables evenly to about ⅛ inch thick for even cooking.

3. In a bowl, combine cream, garlic, thyme, rosemary, salt, and pepper.

4. Arrange sliced root vegetables in overlapping layers in the baking dish.

5. Pour the cream mixture over the vegetables, pressing gently to coat all layers.

6. Sprinkle Gruyère and Parmesan evenly across the top.

7. Cover the dish tightly with foil and bake for 40 minutes.

8. Remove the foil and bake for another 20–25 minutes until golden and bubbling.

9. Let the gratin rest for 10 minutes before slicing and serving.

Notes

For a lighter option, use half-and-half instead of heavy cream.

Layer beets separately to prevent colour bleeding.

Allow the gratin to cool slightly before serving for cleaner slices.

• Prep Time: PT20M
• Cook Time: PT1H5M
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 7
• Sodium: 480
• Fat: 21
• Saturated Fat: 13
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 25
• Fiber: 5
• Protein: 9
• Cholesterol: 65

Ingredients & Prep: What You’ll Need for a Cheesy Root Vegetable Gratin

A great gratin starts with good ingredients. Aim for fresh, firm root vegetables that can hold their shape once baked.

Ingredient List

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 medium turnips or rutabagas, peeled and thinly sliced
• 1 large golden beet, peeled and thinly sliced
• 1 ½ cups heavy cream (or half-and-half for a lighter version)
• 1 cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter, for greasing the dish

Prep Steps

Start by preheating your oven to 375°F and lightly buttering a baking dish. Slice all your vegetables to an even thickness—about ⅛ inch—so they cook uniformly. If you have a mandoline, it makes this job much faster. In a bowl, combine the cream, garlic, thyme, rosemary, salt, and pepper.

Now comes the layering. Arrange the slices in overlapping rows, alternating colors for visual appeal. Pour the cream mixture over the top, pressing gently to coat every layer. Sprinkle the cheeses evenly before covering with foil.

Step-by-Step Method: How to Make (and Bake) Your Gratin

Bake in Two Stages

For the first stage, cover the dish tightly with foil and bake for about 40 minutes. This allows the vegetables to steam and soften. After that, remove the foil and bake uncovered for another 20–25 minutes. You’ll see the top bubbling and the edges turning beautifully golden brown.

Let It Rest Before Serving

Resist the urge to dive in right away. Let the gratin rest for at least 10 minutes before serving. This short wait helps the layers set and makes slicing much easier. The creamy sauce thickens slightly as it cools, giving you clean, beautiful portions.

Expert Tips for Success

• Mix root vegetables with similar cooking times.
• To prevent beet juice from staining the entire dish, layer beets together in one section.
• Add a dash of nutmeg or smoked paprika for a subtle twist.
• For a deeper flavor, lightly roast the sliced vegetables for 10 minutes before assembling.

Dietary Variations: Adapting the Cheesy Root Vegetable Gratin for Different Diets

One of the best things about a gratin is how flexible it is. You can adapt it easily to fit your dietary preferences without sacrificing taste.

Vegan Version

Swap the heavy cream for cashew cream or unsweetened oat cream, and use vegan melting cheese or nutritional yeast for a cheesy flavor. Add a tablespoon of olive oil for richness. The result is still creamy and satisfying, just dairy-free.

Gluten-Free Version

Most gratins are naturally gluten-free, but make sure to skip any breadcrumb toppings or thickening flours. Stick to starch-thickened cream or simply let the cheese do the work for a naturally thick, bubbly sauce.

Low-Calorie Version

If you’re watching calories, use 2% milk instead of heavy cream and reduce the cheese slightly. Add roasted garlic or a touch of Dijon mustard for flavor without the fat. You’ll still get that signature creamy texture but with fewer calories per serving.

Halal-Friendly Version

Ensure all cheese you use is made with microbial or vegetarian rennet. Choose halal-certified cream and stock if you decide to thin your sauce. Turkey bacon bits or sautéed mushrooms make a great add-in if you want an umami boost without any pork products.

Variations & Serving Ideas: Make It Your Own

You can think of this gratin as a canvas for your creativity. Try mixing and matching vegetables depending on what’s in season or what’s already in your pantry.

Vegetable Combinations

A trio of sweet potatoes, parsnips, and carrots gives a mild sweetness, while adding turnips or rutabagas introduces a slightly peppery edge. Want more color? Use red and golden beets side by side.

Cheese Swaps

For a sharper taste, replace Gruyère with aged cheddar. Fontina adds a mild, buttery note, while smoked gouda gives a cozy, campfire-like flavor. You can even sprinkle in blue cheese crumbles for a bold twist.

Flavor Boosters

A pinch of smoked paprika, a swirl of caramelized onions, or even a drizzle of truffle oil before serving can turn your gratin from comforting to gourmet.

Perfect Pairings

Serve your cheesy masterpiece alongside roasted chicken, grilled salmon, or even a simple green salad. During the holidays, it pairs beautifully with turkey or ham. It’s also a fantastic vegetarian entrée on its own when paired with a crusty loaf of bread.

Storage, Make-Ahead & Reheating Tips

If you love planning ahead, you’ll be happy to know that this gratin is meal-prep friendly. You can assemble it a day before baking; just cover tightly with plastic wrap and refrigerate. When ready, bake it straight from the fridge, adding an extra 10 minutes to the cooking time.

Leftovers keep well in the refrigerator for up to four days. To reheat, cover with foil and place in a 325°F oven until warmed through. Avoid microwaving for too long, as it can make the sauce separate. If you need to freeze it, do so before baking; the texture stays much better that way.

The cheesy root vegetable gratin is proof that simple ingredients can create something truly special. It’s creamy, hearty, and beautifully layered with flavor. Whether you serve it at a festive dinner or on a quiet Sunday night, it brings that nostalgic comfort we all crave—a dish that’s rustic, refined, and irresistibly golden.

FAQ

Can I make cheesy root vegetable gratin ahead of time?

Absolutely. You can assemble the gratin up to a day in advance, cover it tightly with foil, and refrigerate it. When you’re ready to bake, place it directly in the oven and add about 10 extra minutes to the cooking time. The flavors actually deepen as it rests overnight.

What are the best cheeses for cheesy root vegetable gratin?

Gruyère and Parmesan are classics, but you can mix in cheddar, fontina, or Gouda for variety. The key is to choose a cheese that melts well and adds a slightly nutty or sharp flavor to balance the sweetness of the root vegetables.

How do I stop my gratin from getting watery?

Thinly slice the vegetables evenly and bake covered first to let them steam before uncovering to brown. Avoid excess liquid—stick to just enough cream to coat the slices, not drown them. Letting the dish rest before serving also helps it set.

Can I freeze cheesy root vegetable gratin?

It’s best frozen before baking. Assemble the gratin, wrap it well, and freeze for up to two months. When ready to use, thaw overnight in the fridge, then bake as usual. Freezing after baking can make the sauce separate a bit.

Get inspired with more mouthwatering recipes! Follow me on Facebook, Pinterest, and subscribe to YouTube for new cooking ideas every week.