If you’ve ever thought root vegetables couldn’t get any better, wait until you try this Cheesy Root Vegetable Gratin Recipe. It’s like a cozy hug on a plate—layers of sweet potatoes, parsnips, and beets bathed in creamy, cheesy goodness that’s baked to golden perfection. Seriously, once you make this, it’s going to become your go-to comfort side dish or even a main event for a cozy dinner. I can’t wait to share all my tips to help you nail it perfectly every time!

🖤

Why This Recipe Works

Layered Vegetables: The sweet potatoes, parsnips, and beets each bring unique sweetness and texture that balance beautifully.
Cream & Cheese Combo: The mix of heavy cream, Parmesan, and Gruyere melts into a silky, rich sauce that clings to every bite.
Fresh Herbs: Thyme adds a subtle earthiness that brightens the dish and keeps it from feeling too heavy.
Baking Technique: Covering it to start ensures tender veggies, then uncovering gives you that perfectly browned cheesy top.

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable bake, baked root vegetables, vegetable side dish - This dish shows an oval white metal pan with five rows of thinly sliced vegetables arranged standing up in neat, overlapping layers. Starting from the top, the first row is dark orange sweet potatoes with a slightly crispy browned edge. The second row has pale yellow sliced potatoes with a light golden crust and some green herbs on top. The third row consists of deep purple slices, possibly beets, with a shiny, roasted look and a few sprinkle of herbs. The fourth row repeats the bright orange sweet potatoes with a rich roasted color and some herbs scattered on top. The last row at the bottom shows pale yellow potatoes again with gentle browning and fresh herbs. The pan is on a white marbled surface with a beige cloth and a silver spoon to the right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheesy Root Vegetable Gratin Recipe plays a crucial role in creating its delicious layers of flavor. When shopping, try to pick fresh, firm root vegetables with no blemishes and good quality cheese for that authentic ooey-gooey finish.

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable bake, baked root vegetables, vegetable side dish - Flat lay of a few long peeled sweet potatoes sliced into thin rounds in a simple white ceramic bowl, several peeled parsnips cut into thin rounds in another white ceramic bowl, a handful of peeled small beets sliced into thin rounds in a third white ceramic bowl, a small white ceramic bowl filled with heavy cream, a small white ceramic bowl with grated Parmesan cheese, a small white ceramic bowl holding shredded Gruyere cheese, a fresh small bunch of thyme sprigs, one garlic clove unpeeled, a small pat of unsalted butter, whole uncracked brown eggs, all arranged in perfect symmetrical balance, 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

Unsalted butter: Perfect for greasing the dish so nothing sticks and giving a subtle buttery vibe.
Sweet potatoes: Their natural sweetness creates a lovely contrast with the savory cheese.
Parsnips: Bring a mild, slightly nutty flavor that blends wonderfully with the other roots.
Beets: They add earthy depth and beautiful pops of color, making the gratin look as good as it tastes.
Heavy cream: Creates a luxuriously rich, creamy sauce that thickens nicely when baking.
Parmesan cheese: Sharp and salty, it adds bold flavor and helps form a golden crust.
Fresh thyme: Lends an herbaceous brightness that’s essential for balance.
Garlic: Just a touch infuses the dish with warmth and depth.
Gruyere cheese: Melts beautifully for that irresistible gooey, cheesy top layer.
Salt and pepper: Essential seasonings to bring everything together and enhance natural flavors.

📝

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.

Make It Your Way

I love how adaptable this Cheesy Root Vegetable Gratin Recipe is. Feel free to swap in your favorite root veggies or tweak the cheese combo to fit your tastes or what you’ve got in the fridge. Trust me, every variation turns out fantastic!

Swap veggies: Tried it with rutabaga or turnips instead of parsnips for a slightly earthier flavor—delicious twist!
Dairy-free version: Use full-fat coconut milk and a vegan cheese blend; the texture is a little different but still so creamy.
More herbs: I once added rosemary alongside thyme for a piney kick that was amazing especially in fall.
Spicy kick: A pinch of smoked paprika or cayenne pepper in the cream makes the dish pop with subtle heat.

Step-by-Step: How I Make Cheesy Root Vegetable Gratin Recipe

Step 1: Prep and Slice Like a Pro

Start by preheating your oven to 400°F and greasing a 3-quart baking dish with softened butter. Next, thinly slice your sweet potatoes, parsnips, and beets—ideally using a mandoline if you have one. This helps everything cook evenly and layer neatly. Trust me, the thin slices are key to the creamy texture you want here.

Step 2: Season and Coat the Veggies

Divide your sliced veggies into separate bowls. Pour cream and sprinkle Parmesan and fresh minced thyme over each bowl: 4 tablespoons cream each for sweet potatoes and parsnips, 2 tablespoons for beets since they’re more delicate. Generously season with salt and pepper, then toss gently. This not only flavors the vegetables but starts building that luscious cream-cheese base inside each layer.

Step 3: Layer It Like You Mean It

Pour the remaining cream into your greased dish and sprinkle with half the Parmesan and the minced garlic. Now comes the fun part—stand the vegetable slices on a bias along the dish in repeating rows of sweet potatoes, parsnips, and beets until you’ve created six rows. It looks so pretty and ensures every bite has a perfect mix of veggies and cheesy goodness.

Step 4: Bake and Melt Magic

Cover the gratin with foil and bake for 30 minutes, which softens the veggies perfectly. Then, uncover, top everything with Gruyere and the remaining Parmesan, and pop it back in. Bake uncovered for another 18-20 minutes until you see that glorious golden brown crust form. Don’t forget the finishing sprinkle of fresh thyme leaves — it adds brightness right before serving.

💡

Tips from My Kitchen

Mandoline Magic: Thin, even slices ensure the veggies cook through evenly without drying out or staying crunchy.
Beet Bleeding: Coat beets lightly with cream to keep their color vibrant and prevent them from bleeding all over the dish.
Layer Standing Up: Standing the veggies on a slant creates beautiful rows and helps with even baking and cream distribution.
Foil Cover Trick: Covering at first traps steam, softening the roots nicely before the final crisp-cheese finish.

How to Serve Cheesy Root Vegetable Gratin Recipe

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable bake, baked root vegetables, vegetable side dish - A metal baking dish holds a layered vegetable gratin with five distinct rows of thinly sliced rounds arranged in a slightly curved pattern. The layers alternate in colors: dark purple eggplant on the far left, light yellow potato next to it, deep red beetroot in the center, bright orange sweet potato to the right, and creamy off-white potato on the far right. Each vegetable slice shows slight browning and charring at the edges, with a few fresh green thyme leaves sprinkled on top. A silver spoon rests inside the dish at the bottom left, partially covered with sauce residue. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a fresh sprinkle of thyme just before serving—it brings a lovely herbal brightness and a splash of color. Sometimes, a little cracked black pepper or even a drizzle of good-quality extra virgin olive oil adds a subtle finishing touch that really pulls the dish together.

Side Dishes

This gratin shines alongside roasted chicken or pork tenderloin, but I’ve also served it as a hearty vegetarian main with a crisp green salad. It’s rich, so pairing with something fresh and light really balances the plate perfectly.

Creative Ways to Present

For special occasions, I’ve tried layering individual portions in small ramekins for a charming personal touch. Another time, I added thin slices of smoked ham between the layers for a festive twist that wowed my dinner guests!

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover leftovers with foil or plastic wrap and store them in the fridge. They keep beautifully for up to 3 days, making it an excellent make-ahead dish for busy weeks.

Freezing

I’ve frozen this gratin successfully in airtight containers. Just thaw overnight in the fridge before reheating. The texture stays great and the creamy layers reheat nicely without drying out.

Reheating

Reheat leftovers in a 350°F oven uncovered for about 15-20 minutes until heated through and the cheese topping is bubbly again. Avoid microwaving if possible—it can make the veggies soggy and unevenly warm.

FAQs

Can I use milk instead of heavy cream in this recipe?

You can substitute whole milk, but keep in mind the gratin won’t be as thick or creamy because milk doesn’t have the same fat content as heavy cream. It will still taste good, just a bit less rich and velvety.
Is it necessary to slice the vegetables very thin?

Yes, slicing the vegetables thinly ensures they cook evenly within the allotted baking time and create that tender, melt-in-your-mouth texture. Using a mandoline makes this step much easier and safer.
Can I prepare the gratin a day ahead?

Absolutely! You can assemble it and refrigerate it covered tightly with foil. When you’re ready to bake, just add 5-7 extra minutes of cooking time. Just remember that beets might bleed a bit into the cream, changing the look but not the flavor.
What if I don’t have Gruyere cheese?

Gruyere adds a wonderful melty, nutty flavor, but you can substitute other good melting cheeses like cheddar, fontina, or even mozzarella for a different but still tasty result.

Final Thoughts

This Cheesy Root Vegetable Gratin Recipe has become such a comforting staple in my kitchen, especially when I’m craving something hearty but still elegant. It’s the kind of recipe you’ll make again and again, whether for weeknight dinners or special holiday gatherings. I’m so excited for you to try it—you’ll love the creamy layers, the cheese pull, and the sweet-savory harmony of the roots. Grab your mandoline, get cozy, and dive into this cheesy, veggie-packed delight!