1. Can I make Cheesy Root Vegetable Gratin ahead of time?

Yes, this gratin can be prepared a day in advance. Simply cover it tightly with foil and refrigerate. When you're ready to bake it, add an extra 5-7 minutes of covered baking time. Note that the beets might bleed slightly, but it won’t affect the flavor.

2. Can I use other vegetables in this gratin?

Absolutely! While sweet potatoes, parsnips, and beets are the traditional choice, you can easily substitute them with turnips, rutabaga, or carrots. These vegetables will offer a different texture and flavor while still creating a delicious dish.

3. What can I use instead of Gruyère cheese?

If you prefer a different cheese, Swiss cheese, fontina, comté, or even mild cheddar work wonderfully in this recipe. These cheeses melt beautifully and will still provide that rich, savory flavor.

Cheesy Root Vegetable Gratin: A Comforting and Flavorful Side Dish

Description

Cheesy Root Vegetable Gratin is a creamy, savory dish made with layers of thinly sliced sweet potatoes, parsnips, and beets, topped with melted cheese. Perfect for special occasions like Thanksgiving or any cozy dinner, this gratin combines earthy root vegetables with a rich, cheesy sauce.

Ingredients

Scale

1 tablespoon unsalted butter (for greasing)
1–2 long sweet potatoes (peeled)
3–4 large parsnips (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 Gruyère cheese
Salt and pepper (to taste)

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Instructions

Preheat oven to 400°F (200°C) and grease a 3-quart baking dish with butter.
Slice the sweet potatoes, parsnips, and beets into thin rounds, ideally using a mandoline.
Place the sweet potatoes, parsnips, and beets into separate bowls and pour heavy cream over each. Add grated Parmesan and minced thyme to each bowl, then season with salt and pepper. Toss each vegetable mixture to coat evenly.
Pour 4 tablespoons of cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of Parmesan and minced garlic.
Layer the vegetables standing up in rows, alternating sweet potatoes, parsnips, and beets. Repeat layers until all vegetables are arranged in six rows.
Top the vegetables with the remaining salt, pepper, and Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes, until vegetables are tender.
Uncover the gratin and top with shredded Gruyère cheese. Return to the oven and bake uncovered for 18-20 minutes, until the cheese has melted and the top is golden brown.
Garnish with fresh thyme leaves and serve.

Notes

Make sure to slice the vegetables uniformly for even cooking.
For a dairy-free option, replace heavy cream with coconut cream and use dairy-free cheese alternatives.
If you prep this dish in advance, beets may bleed slightly, but it won’t affect the flavor.
Use a mandoline for precise slicing and quicker prep time.
Covering the gratin initially helps the vegetables steam and soften before browning the top.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1/6 of the dish
Calories: 265
Sugar: 7g
Sodium: 292mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 9g
Cholesterol: 56mg