Cheesy Root Vegetable Gratin is a cozy and comforting dish that’s packed with tender, flavorful root vegetables like carrots, parsnips, and potatoes, all covered in a luscious blanket of melted cheese. It’s the kind of recipe that brings warmth to your meal with its golden, bubbly top and creamy, cheesy layers beneath.
I love making this gratin when the weather starts to feel cooler because it feels like a big, warm hug on a plate. One tip I’ve found helpful is to slice the vegetables evenly so they cook at the same pace, and don’t be shy with the cheese—more is always better here! The mix of textures, from soft veggies to that crispy, cheesy crust, is what makes this dish a steady favorite in my kitchen.
This gratin works beautifully as a side to roasted meats or even on its own as a cozy vegetarian dinner. I often serve it with a simple green salad to balance the richness. Whenever I bring this dish to a gathering, everyone asks for the recipe, and I love how it brings people together around the table, sharing delicious comfort in every bite.
Key Ingredients & Substitutions
Root Vegetables: Potatoes, beets, and parsnips bring a lovely mix of textures and flavors. If you don’t have parsnips, sweet potatoes or turnips are great alternatives. Just slice everything thinly and evenly for even cooking.
Cream and Milk: Heavy cream makes the dish super creamy. If you want a lighter option, use half-and-half or whole milk, but the gratin won’t be as rich and silky.
Cheese: Gruyère gives a nice nutty flavor and melts beautifully. Parmesan adds a sharper note if mixed in. If you want a milder choice, try mozzarella or cheddar. For a dairy-free version, plant-based cheeses designed for melting work too.
Thyme: Fresh thyme adds herbal brightness that balances the richness. Rosemary or sage can be good substitutes, giving a slightly different but still wonderful flavor.
How Do You Get the Perfect Cheesy, Golden Crust on a Gratin?
The crust is the star of this dish—it should be golden, bubbly, and slightly crispy. Here’s how:
- Start by grating your cheese finely so it melts well and forms a nice crust.
- Sprinkle cheese evenly over the surface to cover all the veggies.
- Bake covered first to cook the veggies through and keep moisture in.
- Remove the foil toward the end of baking to let the cheese brown without burning.
- If the top isn’t as brown as you like, pop the dish under the broiler for 1-2 minutes—but watch carefully to avoid burning.
This method gives you a creamy inside with a crispy, golden top every time. Don’t rush the process, and your gratin will come out just right.
Equipment You’ll Need
- Large baking dish – perfect for layering vegetables and baking evenly.
- Sharp knife or mandoline – helps you slice root vegetables thin and uniform.
- Medium saucepan – warms the cream and milk without boiling.
- Grater – to shred cheese finely for a smooth melt and golden crust.
- Aluminum foil – keeps the gratin moist during initial baking.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon or pancetta for a smoky, meaty touch.
- Try mixing in shredded fontina or cheddar cheese for different flavors.
- Include thinly sliced shallots or leeks to add sweetness and depth.
- Sprinkle nutmeg or smoked paprika for a warm or slightly spicy twist.
How to Make Cheesy Root Vegetable Gratin?
Ingredients You’ll Need:
Root Vegetables:
- 3 medium potatoes, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced (optional)
Dairy & Flavor:
- 2 cups heavy cream
- 1 cup whole milk
- 2 garlic cloves, minced
- 1 ½ cups Gruyère cheese, grated (or a mix of Gruyère and Parmesan)
- Fresh thyme sprigs (about 4–5 sprigs)
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter (for greasing the baking dish)
- Nutmeg, a pinch (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare — slicing vegetables and assembling the dish — plus about 1 hour and 15 minutes of baking time. After baking, allow 10 minutes to rest before serving. So, you’re looking at about 1 hour and 40 minutes total from start to plate.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Cream Mixture:
Preheat your oven to 375°F (190°C). Grease a large baking dish with the unsalted butter. In a saucepan, gently warm the heavy cream, milk, and minced garlic over medium heat until hot but not boiling. Season with salt, pepper, and a pinch of nutmeg if you like.
2. Arrange the Vegetables:
Lay the thinly sliced root vegetables in the baking dish. You can separate the types into sections or alternate them in rows or circles. Overlapping slices will help them cook evenly and look beautiful once baked.
3. Add Cream and Cheese:
Pour the warm cream mixture evenly over the vegetables to soak them well. Sprinkle the grated Gruyère cheese all over the top. Add fresh thyme sprigs between the layers or scattered on top for extra fragrance and flavor.
4. Bake Covered, Then Uncovered:
Cover the dish loosely with aluminum foil. Bake for 45 minutes to let the vegetables soften. Then remove the foil and bake for another 20 to 30 minutes until the top is golden brown, bubbly, and the vegetables are tender. You can test with a fork – it should slide in easily.
5. Rest and Serve:
Let the gratin rest for about 10 minutes after baking. This helps it set a bit and makes serving easier. Garnish with a few extra thyme sprigs if you like, then enjoy warm as a hearty side dish or a comforting vegetarian main.
Can I Use Frozen Vegetables for the Gratin?
It’s best to use fresh root vegetables for this gratin to get the right texture and flavor. If using frozen, thaw them completely and pat dry to avoid extra moisture, which can make the dish watery.
Can I Make This Gratin Ahead of Time?
Yes! Assemble the gratin and refrigerate it covered for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be cold going into the oven.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the creamy texture and crispy top.
Can I Use Different Cheeses?
Absolutely! Gruyère is classic, but you can mix or substitute with Parmesan, fontina, cheddar, or mozzarella to change up the flavor while still getting a melty, golden crust.
