Cheesy Root Vegetable Gratin – Irresistible Side Dish
A seasonal, colorful gratin with layers of sweet potatoes, parsnips, and beets baked in cream and Parmesan, then topped with melted gruyère—rich, comforting, and elegant.
Equipment
- 3-quart baking dish
- Mandoline or sharp knife
- Mixing Bowls
- Aluminum foil
Ingredients
Ingredients
- 1 Tbsp unsalted butter softened, for greasing
- 1-2 long sweet potatoes about 2" thick, peeled
- 3-4 large parsnips trimmed, peeled
- 3-5 small beets peeled
- 14 Tbsp heavy cream divided
- 4 oz grated Parmesan divided
- 1 Tbsp fresh thyme minced, divided
- 1 clove garlic minced
- 1 oz shredded gruyère
- Salt and pepper to taste
Instructions
- Preheat 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. Place each in separate bowls.
- Season sweet potato and parsnip bowls with 4 Tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper. Toss to coat.
- Season beets with 2 Tbsp cream, ½ oz Parmesan, 1 tsp thyme, salt, and pepper. Toss to coat.
- Pour remaining ¼ cup cream into the bottom of the baking dish. Sprinkle minced garlic and remaining ½ oz Parmesan.
- Arrange vegetables standing on their sides in rows: sweet potatoes, parsnips, then beets. Repeat to form six rows.
- Season the top with salt, pepper, and any leftover Parmesan. Cover with foil and bake 30 minutes or until vegetables are soft.
- Uncover, sprinkle shredded gruyère over the top, and bake uncovered 18-20 minutes until cheese melts and lightly browns.
- Garnish with fresh thyme leaves and serve warm.
Notes
Store leftovers in an airtight container in the fridge for 3–5 days or freeze up to 3 months. Reheat at 350 °F covered with foil for 20–25 minutes. You can prepare a day ahead and refrigerate covered—add extra bake time if still cold when baking. :contentReference[oaicite:0]{index=0}