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I’m passionate about cooking and sharing that love through my blog, Simply Taster. I grew up in my grandmother’s kitchen, where I discovered that food bonds families and sparks creativity. Inspired by that childhood magic, I created this Cheesy Root Vegetable Gratin as a cozy side dish. It layers sweet potatoes, parsnips, and beets in a creamy Parmesan and gruyère sauce. Whether you call it a Thanksgiving Food Side or a simple Veggie Dish, it brings color and comfort to your table. Let’s dive into this quick summary before we share the full recipe!
This Cheesy Root Vegetable Gratin combines thinly sliced sweet potatoes, parsnips, and beets with heavy cream, garlic, thyme, and two kinds of cheese. You’ll prep and toss each vegetable separately, build elegant rows in a buttered baking dish, then bake covered and uncovered to achieve tender layers and a golden crust. Ready in under 90 minutes, it satisfies holiday crowds and everyday dinners alike. Serve it as a Thanksgiving Recipe Side Dish, a Vegetable Side Dish, or a vibrant addition to your family’s weeknight menu.
Cheesy Root Vegetable Gratin
Ingredients
Equipment
Method
- Preheat oven to 400 °F (≈ 200 °C). Grease a 3‑quart baking dish with softened butter.
- Slice sweet potatoes, parsnips, and beets into very thin rounds using a mandoline or sharp knife, keeping each vegetable in a separate bowl.
- Divide cream among bowls: pour 4 Tbsp into sweet potatoes and parsnips bowls; 2 Tbsp into the beets bowl. Add ½ oz Parmesan and 1 tsp thyme to each bowl. Season each with salt and pepper and toss gently to coat.
- Pour remaining ¼ cup cream into the bottom of the baking dish. Sprinkle ½ oz Parmesan and minced garlic over the cream.
- Arrange the vegetables in neat vertical rows—start with sweet potatoes on a bias, then parsnips, then beets. Continue layering until you’ve built six rows.
- Season top with salt, pepper, and the remaining Parmesan. Cover the dish with foil, and bake for 30 minutes, or until vegetables are starting to soften.
- Remove foil and sprinkle shredded Gruyère over the top. Return to the oven, uncovered, and bake 18–20 more minutes until vegetables are tender and cheese is lightly browned.
- Garnish with fresh thyme leaves. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Short Introduction
I first served Cheesy Root Vegetable Gratin at a family gathering last November. Everyone asked for seconds, and my kids even licked their plates clean. Packed with fiber and vitamins, this Vegetable Dish feels indulgent yet balanced. Moreover, the creamy sauce and melted cheese make each bite irresistibly rich. Whether you need Thanksgiving Side Dishes or a show-stopping Vegetarian Recipe (Receitas Vegetarianas), this gratin fits the bill. In addition, you can swap in whole milk for heavy cream if you prefer a lighter texture, though the sauce won’t thicken as luxuriously. Let’s celebrate simple ingredients and joyful cooking together.
The Story & Inspiration Behind Cheesy Root Vegetable Gratin
A Personal Memory
I still remember the first time I layered vegetables for a gratin in my grandmother’s kitchen. She smiled as I fanned out thin slices of potato on her old enamel baking dish. Then, she encouraged me to add parsnips and beets for extra color. As a child, I thought beets looked like ruby candies. Consequently, I felt proud and adventurous. Now, I recreate that moment with my own children, who squeal as they peel and slice root vegetables. This Cheesy Root Vegetable Gratin reminds me of connection, creativity, and the simple joy of sharing a homey meal.
Why This Recipe Matters
This Root Vegetable Gratin proves that Vegetable Side Dishes don’t have to feel ordinary. Instead, they can shine alongside main courses at Thanksgiving or any family feast. First, the heavy cream and Parmesan create a silky base. Next, layering each veggie row by row transforms the dish into an edible work of art. Finally, a sprinkle of gruyère and fresh thyme adds a golden, bubbling finish. In short, this recipe balances nutrition and indulgence, making it a standout among Thanksgiving Recipes Side Dishes and everyday dinners alike.
Ingredients & Instructions
Ingredients You Need for Cheesy Root Vegetable Gratin
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 tablespoon |
| Sweet potatoes, peeled | 1–2 long (about 2″ thick) |
| Parsnips, ends trimmed and peeled | 3–4 large |
| Beets, peeled | 3–5 small |
| Heavy cream (whole milk works too) | 14 tablespoons, divided |
| Grated Parmesan cheese | 4 ounces, divided |
| Fresh thyme, minced | 1 tablespoon, divided + garnish |
| Garlic clove, minced | 1 ounce |
| Shredded gruyère cheese | 1 ounce |
| Salt and pepper | To taste |
Step-by-Step Instructions for Cheesy Root Vegetable Gratin
- Preheat your oven to 400°F. Grease a 3-quart baking dish with softened butter.
- Use a mandoline or sharp knife to slice sweet potatoes, parsnips, and beets into very thin rounds. Keep each vegetable in a separate bowl.
- Pour 4 tablespoons cream over sweet potatoes and parsnips. Add 2 tablespoons cream to beets. Then sprinkle ½ ounce Parmesan and 1 teaspoon thyme into each bowl. Season with salt and pepper, tossing until well coated.
- Pour remaining ¼ cup cream into the bottom of the baking dish. Sprinkle with ½ ounce Parmesan and minced garlic.
- Arrange sweet potato slices standing on a bias at one end of the dish. Follow with a row of parsnips and then beets. Continue until you create six neat rows.
- Sprinkle the top with salt, pepper, and remaining Parmesan. Cover with foil and bake for 30 minutes or until the vegetables soften.
- Remove the foil. Top with shredded gruyère. Return the dish to the oven, uncovered, and bake 18–20 more minutes until fork tender and the cheese browns lightly.
- Garnish with fresh thyme leaves. Serve warm as a show-stopping Thanksgiving Side Dish or a delightful Vegetable Side Dish any night of the week.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
You can transform this Cheesy Root Vegetable Gratin to fit various diets. To make it vegetarian, swap regular Parmesan for vegetarian Parmesan. For a plant-based twist, replace heavy cream with coconut cream and use dairy-free cheeses. If you prefer a low-carb option, substitute turnips or kohlrabi for sweet potatoes. Additionally, you can add thinly sliced tomatoes on top for extra moisture and color. Feel free to sprinkle breadcrumbs mixed with herbs for a crispy finish.
Serving Suggestions
This gratin pairs beautifully with roasted turkey, glazed ham, or lentil loaf for vegetarian gatherings. Serve it alongside simple green salads or roasted Brussels sprouts for a balanced spread. You can prepare it a day ahead—just assemble, cover, and refrigerate. When you’re ready to serve, bake it straight from the fridge, adding 5–10 extra minutes. Leftovers taste incredible reheated in the oven or even in a skillet on the stovetop. For meal prep, portion into individual ramekins and bake as needed.
Health Benefits of Cheesy Root Vegetable Gratin
Root vegetables rank high in fiber, which supports healthy digestion and steady energy levels. Sweet potatoes deliver vitamin A and C, boosting your immune system. Parsnips add folate and potassium, which promote heart health. Beets supply nitrates that improve blood flow and contain antioxidants like betanin. Together, they form a nutritious base beneath creamy dairy. Although this gratin feels indulgent, it provides complex carbs and vital nutrients—ideal for balanced meal plans.
If you follow a lower-fat lifestyle, use whole milk or half-and-half instead of heavy cream. That swap reduces calories while maintaining creaminess. Moreover, you can control sodium by choosing low-salt cheeses. Whether you aim for a balanced diet, keto-style tweaks, or just wholesome comfort food, this gratin adapts. In short, you’ll gain fiber, protein, and vitamins in every cheesy bite.
Conclusion
Cheesy Root Vegetable Gratin transforms humble vegetables into a festive centerpiece. Each bite blends creamy sauce, melted cheese, and tender veggies—making it a star among Thanksgiving Side Dishes or weekday dinners. I hope this recipe inspires you to gather loved ones around your table. Embrace simple ingredients, enjoy the layering process, and share this gratitude-filled Veggie Dish at your next meal. Let’s celebrate every memory and flavor together!
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FAQs About Cheesy Root Vegetable Gratin
Can I make this gratin ahead of time?
Yes. Assemble the gratin, cover, and refrigerate up to 24 hours. When you’re ready, bake at 400°F for about 40–50 minutes.
What’s the best way to slice the vegetables?
A mandoline ensures uniform, paper-thin slices. If you don’t have one, use a sharp knife and steady hands to slice each vegetable evenly.
How do I store leftovers?
Transfer cooled gratin to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.
Can I add other vegetables?
Absolutely. Feel free to include thin slices of tomatoes, turnips, or zucchini. Just adjust cooking time if you add high-moisture veggies.
