Description
Looking for a cozy, comforting side or a colorful veggie main? This Root Veggie Gratin is your go-to dish! Perfectly layered sweet potatoes, turnips, parsnips, and beets are baked in a creamy cheese sauce until golden and bubbling. This easy recipe is ideal for holiday dinners, weeknight meals, and anyone searching for hearty food ideas, healthy snacks, or dinner inspiration. Whether you’re serving it as a vegetarian main or a crowd-pleasing side, this quick dinner option fits perfectly into your collection of easy recipes and vibrant dinner ideas.
Ingredients
2 medium sweet potatoes
2 medium Yukon Gold potatoes
2 parsnips
2 turnips
2 small beets
2 cups heavy cream
1 1/2 cups grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
4–5 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Wash, peel (optional), and thinly slice all vegetables into even rounds. Use a mandoline for best results.
2. In a saucepan, warm heavy cream with garlic, salt, pepper, and thyme. Simmer for 5 minutes to infuse flavor.
3. Grease a baking dish. Layer vegetables alternately. Add cheese and cream between each layer.
4. Top with remaining cheese and thyme. Cover with foil and bake at 375°F (190°C) for 40 minutes.
5. Uncover and bake another 20 minutes until bubbly and golden.
6. Let rest 10 minutes before serving to set the layers and sauce.
Notes
For best texture, slice vegetables as uniformly as possible.
You can prep the dish 1 day in advance and bake just before serving.
Try mixing in a layer of caramelized onions for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 7g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 65mg
Keywords: root veggie gratin, creamy vegetable bake, holiday side dish, vegetarian dinner, easy veggie recipe