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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin with layers of sweet potatoes, Yukon gold potatoes, and beets in a golden baking dish.
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Cheesy Root Vegetable Gratin is a creamy, comforting side dish made with layers of sweet potatoes, parsnips, rutabagas, and melted cheese. Perfect for holidays, family dinners, or cozy winter meals.

Ingredients

Scale
  • 3 cups assorted root vegetables (sweet potatoes, parsnips, rutabaga)
  • 1 ½ cups heavy cream or whole milk
  • 1 ½ cups grated gruyère or white cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon thyme or rosemary (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Slice vegetables thinly and evenly using a mandoline.
  3. Layer vegetables in the dish, overlapping them slightly in rows or spirals.
  4. In a saucepan, heat butter, garlic, salt, pepper, and herbs. Stir in cream and bring to a light simmer.
  5. Pour cream mixture over the veggies, letting it seep into all layers.
  6. Top with cheese evenly across the surface. Cover with foil.
  7. Bake for 35–40 minutes, then uncover and bake an additional 10–15 minutes until golden and bubbly.
  8. Rest for 10 minutes before serving so flavors can settle.

Notes

  • Use a mandoline for even vegetable slices.
  • Try gruyère, white cheddar, or a mix of cheeses for depth.
  • Add smoked paprika or herbs for flavor variations.
  • To make ahead, assemble and refrigerate overnight before baking.
  • Freeze unbaked gratin up to 2 months; thaw before baking.

Nutrition

Find it online: https://recipeeasily.com/cheesy-root-vegetable-gratin-recipe/