Why Make This Recipe
Cheesy Root Vegetable Gratin is a delightful dish that brings warmth and comfort to any dinner table. It’s the kind of recipe that turns simple root vegetables into a mouthwatering meal. If you’ve got a busy weekday ahead, this gratin is perfect. It’s easy to prepare and can even serve as a great side dish or a vegetarian main. Plus, it’s an inventive way to get your kids to eat their veggies without them even realizing it! With rich cheeses and the natural sweetness of root vegetables, you’re in for a treat.
How to Make Cheesy Root Vegetable Gratin
Ingredients:
- 1 tablespoon unsalted butter (softened)
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
- 14 tablespoons heavy cream, divided (you can use whole milk, but it won’t be as creamy)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Directions:
- Preheat your oven to 400˚F. Grease a 3 quart baking dish with the softened butter.
- Slice the sweet potatoes, parsnips, and beets into very thin rounds. A mandoline might make this easier, but a sharp knife works well, too. Transfer each sliced vegetable into its own bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Top each bowl with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season generously with salt and pepper, then toss to ensure everything is coated nicely.
- Pour the remaining ¼ cup of cream into the bottom of your prepared baking dish. Sprinkle it with ½ ounce of Parmesan and the minced garlic.
- Start by layering the sweet potatoes on their side toward the top of the dish. Follow with a row of parsnips and then one of beets. Repeat this process until you’ve used up all your vegetables, creating beautiful rows.
- Season the top lightly with salt, pepper, and sprinkle with the remaining Parmesan.
- Cover with foil and bake for 30 minutes, or until the vegetables start to soften.
- After 30 minutes, uncover and sprinkle the gratin with shredded gruyere. Put it back in the oven, uncovered, for another 18 to 20 minutes, or until everything is fork-tender, the cheese has melted, and the top is golden and bubbly.
- Finish with a sprinkle of fresh thyme leaves. Serve warm and enjoy!
How to Serve Cheesy Root Vegetable Gratin
Serve this gratin as a cozy side dish alongside your favorite proteins like grilled chicken or roasted turkey. It also works well as a straightforward vegetarian main dish! Pair it with a simple green salad, and you’ve got a lovely, wholesome meal. Your family will appreciate the comforting flavors!
How to Store Cheesy Root Vegetable Gratin
If you have leftovers (which may be rare!), let the gratin cool completely before transferring it to an airtight container. It can be stored in the refrigerator for about 3-5 days. When you’re ready to enjoy it again, simply reheat in the oven until warmed through. You could also portion it and freeze it for future busy nights!
Tips to Make Cheesy Root Vegetable Gratin
- Make it a family affair! Get the kids involved in washing and peeling the vegetables. They’ll love helping out in the kitchen.
- For added flavor, feel free to swap out the thyme for other herbs like rosemary or sage.
- If you want to make a lighter version, substitute half of the cream with vegetable broth mixed with a splash of apple cider vinegar.
- To kick up the flavor, add some diced onions or a pinch of smoked paprika for a touch of smokiness.
Variation
Want to customize your gratin? You can add other root vegetables like carrots or kohlrabi, or even try swapping in some cheese for a twist—think feta or goat cheese for a different taste.
FAQs
Can I prepare the gratin ahead of time?
Yes! You can slice the vegetables and prepare the cream mixture a day ahead. Just store everything separately in the fridge until you’re ready to bake.
What if I can’t find gruyere?
No worries! You can substitute it with any melting cheese, like mozzarella or a mild cheddar.
Is it okay to use less cream?
Absolutely! You can reduce the cream and make up the difference with vegetable broth, for a lighter option. Just keep in mind it won’t be quite as creamy.
I hope this inspires you to gather your loved ones and enjoy a warm, cheesy dish that transforms simple ingredients into something special. Happy cooking!
Cheesy Root Vegetable Gratin
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting dish that transforms simple root vegetables into a mouthwatering cheesy gratin, perfect as a side or vegetarian main.
Ingredients
- 1 tablespoon unsalted butter (softened)
- 1–2 long sweet potatoes, peeled
- 3–4 large parsnips, ends trimmed and peeled
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Grease a 3-quart baking dish with the softened butter.
- Slice sweet potatoes, parsnips, and beets into thin rounds. Transfer each sliced vegetable into its own bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Top each bowl with ½ ounce of Parmesan and 1 teaspoon of thyme. Season with salt and pepper, then toss to coat.
- Pour the remaining ¼ cup of cream into the bottom of the prepared baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic.
- Layer the sweet potatoes, parsnips, and beets in the baking dish, creating beautiful rows until all vegetables are used.
- Season the top with salt, pepper, and sprinkle with the remaining Parmesan.
- Cover with foil and bake for 30 minutes, until vegetables start to soften.
- Uncover and sprinkle the gratin with shredded gruyere. Bake uncovered for an additional 18 to 20 minutes, until fork-tender, cheese is melted, and top is golden.
- Finish with a sprinkle of fresh thyme leaves. Serve warm and enjoy!
Notes
Feel free to swap out thyme for other herbs like rosemary or sage for different flavors. Leftovers can be stored in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: gratin, root vegetables, vegetarian, cheesy, comfort food