Root Veggie Gratin

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Golden, bubbling, and rich with earthy flavors—this Root Veggie Gratin is a hearty dish that brings comfort and elegance to your table. It’s a beautiful medley of root vegetables, layered with creamy cheese sauce and baked until crisp on top and meltingly tender inside. The natural sweetness of the vegetables pairs perfectly with the savory cheese, creating a mouthwatering balance in every bite.

Whether you’re hosting a holiday dinner, looking for a cozy fall side, or just want something warm and satisfying for a weeknight meal, this dish fits the occasion. With its stunning presentation and incredible flavor, it easily becomes the star of the table—even when served alongside a main course.

Why You’ll Love This Root Veggie Gratin

• Visually stunning: The colorful layers of sweet potatoes, turnips, parsnips, and beets create a vibrant presentation.
• Comforting yet refined: A mix of rustic flavor and creamy indulgence.
• Flexible: You can switch up the root vegetables based on season or preference.
• Perfect for meal prep: It reheats beautifully and tastes even better the next day.

What Kind of Cheese Works Best for a Root Veggie Gratin?

For this dish, a combination of Gruyère and Parmesan works wonders. Gruyère melts into a creamy, nutty layer, while Parmesan adds a salty sharpness that brings depth. If you’re looking for alternatives, sharp cheddar, fontina, or even goat cheese can offer interesting twists in flavor. Always aim for a cheese that melts well and complements earthy vegetables.

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Ingredients for the Root Veggie Gratin

This gratin is all about celebrating the natural sweetness and textures of root vegetables. Each ingredient contributes to the creamy, cheesy comfort we crave in colder seasons.

• Sweet Potatoes – Add natural sweetness and a vibrant orange hue that contrasts beautifully with other veggies.
• Yukon Gold Potatoes – Creamy and starchy, they help bind the dish while soaking up the sauce.
• Parsnips – Their mild, nutty flavor pairs beautifully with the cheese.
• Turnips – Offer a gentle peppery bite and soften nicely when baked.
• Beets – Add earthy richness and striking color to the mix.
• Heavy Cream – Creates that luscious, silky texture we love in gratins.
• Gruyère Cheese – Melts perfectly and infuses the gratin with nutty, savory flavor.
• Parmesan Cheese – Adds a salty depth and helps form a golden crust.
• Garlic – Enhances the overall aroma and depth of flavor.
• Fresh Thyme – Provides a herby, fragrant finish that complements root vegetables.
• Salt and Pepper – Essential for bringing out the natural flavors of every layer.

How To Make the Root Veggie Gratin

Step 1: Prep Your Ingredients

Wash, peel (if desired), and thinly slice all root vegetables into even rounds. A mandoline makes this process quicker and ensures uniform cooking.

Step 2: Make the Cream Sauce

In a saucepan over medium heat, warm the heavy cream with minced garlic, salt, pepper, and a few thyme sprigs. Let it simmer gently for 5 minutes to infuse the flavors. Remove from heat.

Step 3: Layer the Vegetables

Grease a baking dish, then start layering the vegetables in an alternating pattern for visual appeal. After each layer, sprinkle a bit of cheese and spoon over a bit of the cream sauce.

Step 4: Bake to Golden Perfection

Top the final layer with remaining cheese and a few extra thyme sprigs. Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden.

Step 5: Rest Before Serving

Let the gratin sit for at least 10 minutes before serving. This allows the sauce to set and flavors to settle beautifully.

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Serving and Storing Root Veggie Gratin

This Root Veggie Gratin is ideal for 6 to 8 servings, making it perfect for family dinners or as a crowd-pleasing side dish. Serve it hot, straight from the oven, to enjoy the creamy layers and crispy cheese topping at their best.

To store leftovers, let the gratin cool completely, then cover and refrigerate for up to 4 days. You can reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F until warmed through. It also freezes well—just slice into portions and store in airtight containers for up to 2 months.

What to Serve With Root Veggie Gratin?

Herb-Roasted Chicken

A simple, herby roasted chicken complements the creamy richness of the gratin without overpowering it.

Garlic Butter Steak

A juicy steak with garlicky butter balances the earthy flavors and adds a luxurious main course option.

Lentil and Spinach Salad

A refreshing, protein-packed salad brings contrast and balances the richness of the gratin.

Baked Salmon with Lemon

The citrus notes in baked salmon lighten up the meal and enhance the veggie flavors.

Caramelized Brussels Sprouts

Their slightly bitter, sweet caramelization is a great contrast to the creamy gratin.

Fresh Sourdough Bread

Perfect for mopping up any leftover cheesy cream sauce.

Butternut Squash Soup

Pairing this dish with a silky soup adds warmth and keeps the meal veggie-focused.

Apple and Walnut Slaw

A crunchy, tangy side that cuts through the richness and adds freshness to the plate.

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Frequently Asked Questions

Can I make this gratin ahead of time?

Absolutely! You can assemble the gratin a day in advance, cover it tightly, and refrigerate until ready to bake. Just add 10–15 extra minutes to the baking time if it’s going straight from the fridge.

What other vegetables can I use?

You can swap in carrots, rutabagas, celery root, or even sliced kohlrabi for a twist. Just make sure all vegetables are cut to the same thickness so they cook evenly.

Can I make this dish dairy-free?

Yes, try using full-fat coconut milk or a cashew cream alternative, and swap the cheeses with dairy-free versions. The flavor will be different but still delicious.

Why is my gratin watery?

This can happen if the vegetables release too much moisture. To avoid this, slice them thinly, pat them dry, and don’t skip the initial covered baking step which allows moisture to be absorbed.

Save This Pin For Later

Save this recipe to your Pinterest vegetable or comfort food board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you try different root vegetables or add spices? Maybe a layer of caramelized onions?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

More comforting dishes and seasonal recipes are shared daily on my Pinterest page: Meals We Share by Sally.

Conclusion

Root Veggie Gratin is a celebration of flavor, color, and comfort. With layers of tender vegetables, creamy sauce, and bubbling cheese, it’s a satisfying dish that works as both a main or a side. It’s adaptable, make-ahead friendly, and guaranteed to be a favorite around the table.

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