If you’re looking for a comforting, vibrant, and downright delicious way to enjoy your root vegetables, you’re in the right place. This Cheesy Root Vegetable Gratin Recipe is one of my all-time favorites—it’s creamy, cheesy, and full of sweet earthiness that only fresh root veggies can deliver. Whether it’s a holiday side dish or a hearty weeknight meal, you’ll find yourself coming back for seconds (and maybe thirds!). Trust me, once you make this, it’ll be your new go-to for seasonal cooking.

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Why This Recipe Works

Layered Veggie Magic: Thinly sliced sweet potatoes, parsnips, and beets cook evenly when arranged vertically, resulting in perfect tenderness without mushiness.
Balanced Creaminess: A mix of heavy cream and Parmesan makes this gratin irresistibly rich but not overly heavy.
Herb & Cheese Harmony: Fresh thyme and Gruyere add earthy, savory depth that elevates the natural sweetness of the vegetables.
Visual Appeal: The colorful layering turns this dish into a stunning centerpiece, perfect for impressing guests or treating yourself.

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable bake, creamy root veggie dish, seasonal vegetable side - 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

Choosing the right vegetables and ingredients really makes a difference here. The sweetness of the potatoes balances the earthiness of beets and parsnips, while the cream and cheese bring everything together into a velvety hug. Plus, using fresh thyme adds that pop of herbal brightness. Here’s a quick rundown of what each ingredient does for this Cheesy Root Vegetable Gratin Recipe.

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable bake, creamy root veggie dish, seasonal vegetable side - 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

Sweet Potatoes: Their natural sweetness contrasts beautifully with the savory cheese and herbs; I always peel and slice them thin for quick, even baking.
Parsnips: Slightly nutty and earthy, they add texture and flavor complexity—make sure to trim and peel them well.
Beets: I love the pop of color they bring; peeling carefully is key, and thin slices ensure they cook quickly without being tough.
Heavy Cream: This creates a rich, luscious base that helps the cheese melt beautifully and bind the veggies together.
Parmesan Cheese: Sharp and salty, it’s sprinkled between layers and at the bottom for flavor depth and a beautifully browned crust.
Gruyere Cheese: Adds that classic gratin meltiness and a hint of nuttiness that perfectly complements the root veggies.
Fresh Thyme: Its subtle earthiness cuts through the richness, keeping the dish balanced and aromatic.
Garlic: Just a touch makes a huge impact, adding warmth and flavor without overpowering the veggies.
Salt and Pepper: Essential to bring out the best in each vegetable and the creamy cheese sauce.

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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.

Tweak to Your Taste

What I love about this Cheesy Root Vegetable Gratin Recipe is how easy it is to make your own. I sometimes swap the thyme for rosemary or sage, depending on what’s growing in my garden. You can also add a crunchy topping or mix in other root veggies—I’m all about personalization here, so feel free to experiment and find your perfect combo.

Variation: One time, I added a handful of chopped walnuts on top before baking—it added the perfect crunch and nutty contrast that my family adored.
Dairy-Free Adaptation: If you’re avoiding dairy, try using coconut cream and a vegan cheese substitute, though the creaminess won’t be quite the same, it still works nicely.
Seasonal Swaps: In cooler months, I swap sweet potatoes for butternut squash or celeriac for a slightly different sweet earthiness.
Herb Changes: For a twist, mint or tarragon can be intriguing, but be careful—they’re more potent herbs.

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

Step 1: Prepping Your Veggies Like a Pro

The key to this recipe’s success is slicing your sweet potatoes, parsnips, and beets as thinly as possible—ideally with a mandoline. This helps them cook evenly and melt into each other perfectly. I like to keep each vegetable in its own bowl once sliced. Toss them individually with cream, Parmesan, thyme, salt, and pepper—this ensures every single slice gets flavored before it goes into the dish. Pro tip: keep stirring gently so none of those slices stick together or break.

Step 2: Layering for the Best Texture

Next, pour some cream into the baking dish and sprinkle with Parmesan and minced garlic to create a savory base. Then start arranging the veggies standing up on a slight slant—sweet potatoes first, then parsnips, followed by beets. Layer them tightly side-by-side in rows, repeating until all veggies are used. This vertical arrangement is a game-changer: it gives the dish its wow factor in both looks and texture. Don’t be shy—get those rows as neat as you can!

Step 3: Bake, Uncover, and Cheese It Up

Cover the dish with foil and bake at 400°F for about 30 minutes until the vegetables begin to soften. Then uncover, sprinkle the shredded Gruyere cheese over the top, and bake uncovered for another 18-20 minutes until the cheese melts and the top turns a beautiful golden brown. You’ll know it’s ready when you can easily pierce the veggies with a fork and the top is bubbling. This step adds that irresistible, melty, cheesy crust that I always crave.

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Pro Tips for Making Cheesy Root Vegetable Gratin Recipe

Use a Mandoline: Slicing evenly is crucial—this tool saves time and ensures uniform cooking.
Don’t Skimp on Cream: It binds everything and creates a luscious sauce, so be generous but avoid drowning the veggies.
Cover, Then Uncover: Baking covered first steams the veggies and keeps them tender, then uncovering crisps up the cheesy top.
Handle Beets Smartly: Coat them just lightly in cream and lay them in the dish carefully to prevent their juices from turning everything too pink.

How to Serve Cheesy Root Vegetable Gratin Recipe

Cheesy Root Vegetable Gratin, root vegetable gratin, cheesy vegetable bake, creamy root veggie dish, seasonal vegetable side - 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’m a big fan of finishing this gratin with a sprinkle of fresh thyme leaves—they add a pretty, fresh green pop that contrasts beautifully with the golden cheese. Sometimes, I also sprinkle a little flaky sea salt on top post-bake to brighten the flavors even more.

Side Dishes

This Cheesy Root Vegetable Gratin pairs wonderfully with roasted chicken or pork loin for a cozy dinner. It also works as a satisfying vegetarian main with a side of mixed greens or a tangy arugula salad to cut through the rich creaminess.

Creative Ways to Present

For holidays or dinner parties, I’ve turned this gratin into individual servings using small ramekins—each guest loves having their own cheesy, colorful little casserole. Another fun twist is to arrange the veggies in a spiral pattern for a visually stunning gratin that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually cover any leftovers tightly with foil or plastic wrap and pop the whole dish in the fridge. The gratin keeps well for up to 3 days. When I serve it again, I find the flavors actually deepen overnight—though the veggies might be a bit softer.

Freezing

I’ve frozen this gratin successfully a couple of times by wrapping it tightly with plastic wrap and foil. When you’re ready to bake, thaw it overnight in the fridge, then add a little extra baking time. Keep in mind the texture won’t be quite as fresh, but it’s still delicious and convenient for busy days.

Reheating

To reheat, I pop the gratin in a preheated oven at 350°F, covered with foil to keep moisture in, for about 20 minutes until heated through. For a crispy top, I remove the foil the last 5 minutes to let the cheese brown up again.

FAQs

Can I use other root vegetables in this gratin?

Absolutely! This Cheesy Root Vegetable Gratin Recipe is flexible. You can try using rutabaga, turnips, or celeriac to add different flavors and textures. Just keep slices thin for even cooking.
What if I don’t have Gruyere cheese?

No worries! Swiss cheese or mozzarella can be good substitutes. While Gruyere adds a nutty richness, these cheeses will still give you a melty, cheesy top layer.
Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin a day ahead, keep it refrigerated, and bake it the next day. Just add about 5 to 7 extra minutes to the baking time. Keep in mind that the beet juices may bleed into the cream when stored, slightly changing the color but not the deliciousness.
Is there a way to make this recipe lighter?

To lighten it up, you can swap heavy cream for whole milk or a mix of milk and broth. The gratin won’t be as creamy or thick, but it’ll still be tasty and comforting.

Final Thoughts

This Cheesy Root Vegetable Gratin Recipe has become one of those dishes I turn to when I want to impress but keep things simple. It’s cozy, comforting, and pretty enough to showcase on any table. I love how it blends the earthiness of roots with the creamy, cheesy goodness that always hits the spot. Give it a try—you’ll be delighted by how easy it is, and your taste buds will thank you. Plus, it looks gorgeous on the plate, so whip it up for your next dinner and get ready for lots of compliments!

Cheesy Root Vegetable Gratin Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste