Name: Cheesy Root Vegetable Gratin Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1-2 long sweet potatoes (about 2 inches thick), peeled; 3-4 large parsnips, ends trimmed and peeled; 3-5 small beets, peeled; 1 tablespoon unsalted butter, softened; 14 tablespoons heavy cream, divided (whole milk can be used but will be less creamy); 4 ounces grated Parmesan cheese, divided; 1 tablespoon fresh minced thyme, divided plus more for garnish; 1 garlic clove, minced; 1 ounce shredded Gruyere cheese; Salt and pepper to taste

If you’re looking for a side dish that feels like a warm hug on your Thanksgiving table, you’re going to love this Cheesy Root Vegetable Gratin Recipe. It’s one of those dishes that I absolutely adore because it combines sweet, earthy root veggies with creamy, cheesy goodness baked to golden perfection. Trust me, once you try this, it’ll become your go-to comfort food for any special meal!

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Why You’ll Love This Recipe

Ultimate Comfort Food: The creamy cheese paired with tender root veggies creates an irresistible, cozy dish everyone will rave about.
Beautiful Presentation: Arranging the veggies upright gives it a striking look that impresses guests without extra fuss.
Versatile and Adaptable: You can swap veggies or cheeses to suit your tastes or dietary needs without losing the magic.
Make-Ahead Friendly: Prep it a day in advance, then bake when you’re ready—perfect for busy holiday cooking.

An oval metal baking dish holds a colorful layered vegetable gratin arranged in a neat row of five groups. Starting from the top left, there is a layer of bright orange slices, followed by a layer of pale yellow slices with light browning, next to a middle layer of deep purple slices with some charred edges. Below that, there is another layer of bright orange slices, similar to the top, and lastly, a layer of pale off-white slices with some golden spots at the bottom right. The slices are thin and arranged closely in vertical rows, with some fresh green herb sprigs sprinkled on top. A large metal spoon rests inside the dish on a white marbled surface beneath it. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Root Vegetable Gratin, root vegetable side dish, cheesy vegetable casserole, Thanksgiving vegetable recipe, baked root veggie gratin

Ingredients You’ll Need

These ingredients punch way above their weight in flavor and texture. The sweetness of the root veggies paired with sharp Parmesan and nutty Gruyère makes every bite a delight. When shopping, pick the freshest vegetables you can find to really let their natural flavors shine through.

Flat lay of a small pat of unsalted butter, a long whole peeled sweet potato sliced in thin rounds, large peeled parsnips sliced in thin rounds, small peeled beets sliced in thin rounds, a small white bowl filled with heavy cream, a small white bowl of grated Parmesan cheese, a small white bowl of fresh minced thyme, a single garlic clove, a small white bowl with shredded Gruyere cheese, salt and pepper scattered naturally around, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheesy Root Vegetable Gratin, root vegetable side dish, cheesy vegetable casserole, Thanksgiving vegetable recipe, baked root veggie gratin

Unsalted butter: For greasing the dish; unsalted lets you control the saltiness of the gratin perfectly.
Sweet potatoes: Their natural sweetness balances the earthiness of the other root vegetables.
Parsnips: They add a lovely subtle spice and creaminess when baked.
Beets: Use small ones for tenderness; peeling carefully prevents overly muddy flavors.
Heavy cream: This is key for that luscious, thick, cheesy sauce — whole milk can work in a pinch but won’t be as rich.
Parmesan cheese: Adds sharpness and helps create a cheesy crust on top.
Fresh thyme: Its herbal notes brighten the entire dish, so don’t skip it!
Garlic: Just a touch, minced finely; it brings warmth without overpowering the veggies.
Gruyère cheese: Melts beautifully and adds a nutty, gooey layer to finish off the gratin.
Salt and pepper: Essential seasonings to bring everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Cheesy Root Vegetable Gratin Recipe adapts so well to variations—you can easily swap veggies or cheeses depending on what you’re craving or have on hand. Don’t hesitate to make it your own!

Vegetable swaps: I’ve made this with rutabaga or turnips instead of parsnips, and it’s just as delicious—feel free to experiment with seasonal root veggies.
Dairy alternatives: For a lighter version, replace heavy cream with half-and-half and try a mix of cheeses like fontina or mozzarella for a milder taste.
Herb twists: Rosemary or sage work beautifully if you want a different herbal note than thyme.
Make it vegan: Use plant-based cream and vegan cheeses—while different, it still comes together tasty and comforting.

How to Make Cheesy Root Vegetable Gratin Recipe

Step 1: Prep and Slice with Care

First things first, preheat your oven to 400˚F and butter your baking dish—makes cleanup easier and stops sticking. The key to success here is slicing your sweet potatoes, parsnips, and beets into very thin rounds. I always use a mandoline for this step because it gets perfect uniform slices, which means even cooking. If you don’t have one, just take your time with a sharp knife. After slicing, toss each veggie in its own bowl with cream, Parmesan, thyme, salt, and pepper so everything soaks up flavor well.

Step 2: Arranging the Layers Like a Pro

Here’s where the magic happens: pour a bit of cream into the bottom of your baking dish and sprinkle with Parmesan and garlic—that gives you an extra flavor boost right at the base. Then, start standing your veggie slices upright on a slight angle—sweet potatoes first, followed by parsnips, then beets, and repeat until you fill the dish with tidy rows. My trick? Lean them in tightly so the gratin holds together as it bakes. Season the top generously and cover it with foil to keep everything moist.

Step 3: Bake, Uncover, and Melt That Cheese

Bake the covered gratin for about 30 minutes, checking that the veggies are starting to get tender. Then uncover and scatter shredded Gruyère on top. Pop it back in and bake for another 18-20 minutes until the cheese is bubbly and golden and the veggies feel fork-tender. I love the way the cheese browns and crisps just a little—makes it extra special. A last sprinkle of fresh thyme before serving adds that perfect herbaceous finish.

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Pro Tips for Making Cheesy Root Vegetable Gratin Recipe

Mandoline Magic: Using a mandoline ensures even slices and uniform cooking—plus it speeds up prep significantly.
Don’t Overcrowd: Lean your slices tightly but don’t cram the dish too much or the gratin won’t cook evenly.
Cream Control: Make sure veggies, especially beets, are lightly coated so they don’t release too much color or get soggy.
Check for Tenderness: Test with a fork before adding cheese toppings—you want the veggies soft but not mushy.

How to Serve Cheesy Root Vegetable Gratin Recipe

Cheesy Root Vegetable Gratin Recipe - Serving

Garnishes

I usually finish my gratin with a sprinkle of fresh thyme leaves. The bright herbal fragrance lifts the rich creams and cheeses perfectly. Sometimes, I like to add a light drizzle of good-quality olive oil or a pinch of flaky sea salt right before serving—it adds just that extra bit of depth and texture.

Side Dishes

This gratin is hearty enough to stand on its own but it also pairs beautifully with roasted turkey, grilled chicken, or a simple green salad with vinaigrette. For a true holiday feast, I like to serve it alongside cranberry sauce and some fresh bread to soak up the cheesy cream sauce.

Creative Ways to Present

For a festive touch, I’ve arranged the gratin in individual ramekins for place settings, which makes it feel extra special and personalized. Another trick is to add a colorful beet row down the middle for a pretty contrast that pops on white plates. This visual detail always gets compliments—and a few Instagram snaps!

Make Ahead and Storage

Storing Leftovers

I’ve had great success storing leftover gratin tightly wrapped in foil or an airtight container in the fridge for up to 2 days. I usually find it tastes even better the next day as the flavors meld. Just keep in mind the beets might bleed a bit but that doesn’t affect taste.

Freezing

Freezing is definitely possible with this dish—I freeze it before baking, wrapped tightly in foil and then in a freezer bag. When thawed, I add a little extra baking time and cover it with foil to keep it moist. The texture shifts slightly but it’s still a great option for holiday planning.

Reheating

The best way to reheat leftovers is in the oven at 350˚F until warmed through—this keeps the gratin crispy on top and creamy inside. Avoid the microwave if you want to preserve that texture and avoid sogginess.

FAQs

Can I use other root vegetables in this Cheesy Root Vegetable Gratin Recipe?

Absolutely! I’ve swapped in rutabaga, turnips, or even celeriac with great results. Just be sure to slice them thinly and season well. Each variation brings a unique flavor twist to the gratin.
Is it okay to prepare this gratin a day in advance?

Yes, prepping the gratin a day before saves you time on busy cooking days. Just cover it tightly and refrigerate. Add a few extra minutes to the baking time when you cook it. Note that beets may bleed color into the cream but won’t affect taste.
What’s the best cheese to use for this recipe?

Parmesan and Gruyère are my top picks because they provide sharpness, nuttiness, and wonderful melting properties. Feel free to experiment with fontina or mozzarella for milder flavors.
How do I prevent the dish from being watery?

Make sure your slices are thin and evenly coated but not swimming in cream. Also, baking it covered first then uncovered helps the cream thicken and the top to brown without excess wateriness.

Final Thoughts

This Cheesy Root Vegetable Gratin Recipe has become such a favorite in my kitchen because it hits every note—comfort, flavor, beauty, and ease. Whether you’re cooking for a holiday feast or a cozy family dinner, it’s foolproof and endlessly satisfying. Give it a try and watch your guests go wild for this creamy, cheesy, veggie-packed delight. Trust me, you’ll be making it again and again!