Cheesy Root Vegetable Gratin
Cheesy Root Vegetable Gratin is a comforting dish that brings together tender slices of carrots, potatoes, and parsnips all baked in a creamy, cheesy sauce. The top gets perfectly golden…
Tip: save now, cook later.Cheesy Root Vegetable Gratin is a comforting dish that brings together tender slices of carrots, potatoes, and parsnips all baked in a creamy, cheesy sauce. The top gets perfectly golden and bubbly, making each bite warm and full of cozy flavors. It’s a great way to enjoy a variety of root vegetables with a rich, cheesy twist.
I love making this gratin when I want something soothing but still a little special. The cheese adds just the right amount of richness without overpowering the natural sweetness of the root vegetables. One tip I’ve learned is to slice the vegetables evenly so they cook through nicely and the gratin stays creamy from edge to edge.
This dish pairs wonderfully with a simple green salad or roasted chicken, and it also makes great leftovers for lunch the next day. I always look forward to making it during the cooler months because it feels like a warm hug on a plate. If you haven’t tried a root vegetable gratin before, I think you’ll find this version so easy and satisfying to make and enjoy.
Key Ingredients & Substitutions
Root Vegetables: Carrots, beets, potatoes, and parsnips bring natural sweetness and texture. If parsnips aren’t available, you can use sweet potatoes or turnips. Keep the slices thin and even for uniform cooking.
Heavy Cream: This makes the gratin rich and creamy. For a lighter version, use half-and-half or a mix of milk and cream, but keep in mind it may be less thick.
Gruyère Cheese: It melts beautifully and adds a nutty flavor. You can swap with Parmesan, Fontina, or even a sharp cheddar for a different taste. Mixing cheeses works well too.
Fresh Thyme & Nutmeg: Thyme adds an herbal note that pairs well with root veggies. Nutmeg is optional but gives a gentle warmth. If you don’t have fresh thyme, dried works—just use less.
How Do I Arrange and Bake the Vegetables for Even Cooking?
Arranging the vegetables evenly helps them cook well and look great. Here’s how to do it:
- Peel and slice vegetables thinly, aiming for about 1/8 inch thickness.
- Lay slices in rows or overlap in a circular pattern, alternating colors for a pretty effect.
- Pour warm cream mixture slowly to soak all layers.
- Cover with foil for the first part of baking to trap moisture and soften veggies.
- Uncover near the end to brown the cheese and get a crispy top.
This method ensures tender vegetables inside with a golden, bubbly crust. Letting the gratin rest after baking helps it set and makes slicing easier.
Equipment You’ll Need
- Medium saucepan – perfect for warming the cream and infusing flavors gently without boiling over.
- Sharp knife and cutting board – essential for slicing root vegetables evenly for consistent cooking.
- Gratin or casserole dish – holds the layered vegetables and cheese; glass or ceramic works best for even baking.
- Aluminum foil – helps keep moisture during the first baking phase to soften the veggies.
- Cheese grater – makes shredding cheese quick and easy for an even melt on top.
Flavor Variations & Add-Ins
- Add cooked crispy bacon or pancetta for a smoky, salty twist that contrasts nicely with the creamy gratin.
- Swap Gruyère for sharp cheddar or Fontina for different cheese flavors and melty textures.
- Stir in chopped fresh rosemary or sage instead of thyme for a woodsy herb note, especially good in fall.
- Include thinly sliced shallots or leeks between the layers for extra sweetness and depth of flavor.
How to Make Cheesy Root Vegetable Gratin
Ingredients You’ll Need:
Root Vegetables:
- 2 medium carrots, peeled and thinly sliced
- 2 medium golden beets, peeled and thinly sliced
- 2 medium yellow potatoes, peeled and thinly sliced
- 1 large parsnip, peeled and thinly sliced (optional)
Cream Mixture & Seasoning:
- 2 1/2 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Freshly grated nutmeg (optional)
- 2 tablespoons unsalted butter, for greasing the baking dish
Cheese:
- 1 1/2 cups shredded Gruyère cheese (or a mix of Gruyère and Parmesan)
How Much Time Will You Need?
Expect around 15 minutes to prepare and slice the vegetables as well as warm the cream mixture. Baking will take approximately 65-70 minutes, including covered and uncovered phases. After baking, allow 10 minutes to rest before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 375°F (190°C). Generously butter a medium casserole or gratin dish, so your veggies won’t stick and the top crisps nicely.
2. Warm the Cream Mixture:
In a saucepan, gently warm the heavy cream with minced garlic, thyme, salt, pepper, and a bit of nutmeg if you like. Stir occasionally and keep it from boiling, then remove from heat once fragrant.
3. Layer the Vegetables:
Place the sliced root vegetables in the baking dish. Arrange them either in neat rows or overlapping patterns, mixing colors to make it look inviting.
4. Add Cream and Cheese:
Pour the warm cream mixture evenly over the veggies, ensuring it seeps through the layers. Then, sprinkle the shredded Gruyère cheese evenly on top.
5. Bake Covered, Then Uncovered:
Cover the dish with foil to keep moisture in, and bake for about 45 minutes. Then, remove the foil and bake uncovered for another 20-25 minutes until the top is golden and bubbling, and the vegetables are tender.
6. Rest and Garnish:
Let your gratin rest for 10 minutes after baking — this helps it set so it slices neatly. Finish with a sprinkle of fresh thyme before serving.
This Cheesy Root Vegetable Gratin makes a perfect, cozy side dish or a comforting vegetarian main. Enjoy the creamy, cheesy layers with the natural sweetness of seasonal root veggies!
Can I Use Frozen Vegetables for This Gratin?
It’s best to use fresh root vegetables for this recipe to ensure even cooking and the best texture. If you must use frozen, thaw completely and pat dry to avoid excess moisture that could make the gratin watery.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Gratin Ahead of Time?
Yes! Assemble the gratin and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What Cheese Can I Substitute for Gruyère?
If Gruyère isn’t available, try Fontina, sharp cheddar, or a mix of Parmesan and mozzarella for a similarly melty and flavorful topping.