• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×
    Home > Blog > Vegetarian Recipes > Cheesy Root Vegetable Gratin

    Cheesy Root Vegetable Gratin

    by Jenny Park · Published: Nov 13, 2022

    Jump to Recipe
    This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.
    Cheesy root vegetable gratin in an oval pan with a spoon.

    This Cheesy Root Vegetable Gratin might be one of my absolute favorite recipes ever for fall and winter. It’s equally as delicious as it is beautiful and always a crowd favorite as well.

    I love the subtly sweet and earthy flavors of this combination of root vegetables mixed together with the savory and salty shredded gruyère cheese, garlic, thyme, and heavy cream. It’s the perfect side dish to any thanksgiving or holiday meal, or really any cozy meal!

    How to Make Root Vegetable Gratin

    Ingredients

    Ingredients for our Cheesy Root Vegetable Gratin on a kitchen counter.

    Process

    1. Preheat oven. Grease baking dish with butter.
    2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest).
    A casserole dish greased with butter.
    A baking sheet with sliced root vegetables on it.
    1. Transfer each vegetable to its own bowl and add heavy cream over each sweet potatoes and parsnips, and beets. Top each bowl of sliced vegetables with some grated Parmesan cheese and some minced thyme. Season each bowl generously with salt and black pepper and toss together until all vegetable slices are well coated.
    2. Pour remaining heavy cream into the greased baking dish and sprinkle with Parmesan and garlic.
    Bowls of root vegetables with cream and cheese.
    A buttered baking dish with a layer of cream, parmesan, and garlic.
    1. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the casserole dish. Follow the sweet potatoes with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables. Season top of gratin with salt, black pepper and sprinkle of remaining Parmesan.
    2. Cover with aluminum foil and bake until vegetables are soft.
    A baking dish full of sliced root vegetables to make a root vegetable gratin.
    A casserole dish with potatoes gratin and tin foil on top.
    1. Uncover gratin.
    2. Top with shredded gruyère. Place gratin back into oven, uncovered, and continue to bake until vegetables are fork tender, cheese has melted and the top has lightly browned. Finish cheesy root vegetable gratin with a sprinkle of fresh thyme leaves. Serve.
    A baking dish with root vegetable gratin.
    Root vegetable gratin with shredded cheese on top ready to go back into the oven.

    Tools You Will Need

    • sharp knife
    • cutting board
    • mixing bowls
    • vegetable peeler
    • measuring spoons
    • liquid measuring cup
    • dry measuring cup
    • cheese grater
    • mandoline (optional, but preferred)
    • 3 quart baking dish

    Tips and Tricks for Cheesy Root Vegetable Gratin Success

    • The aluminum foil should be tightly wrapped around the baking dish to allow the dish to steam a little and for the vegetables to get tender before uncovering it.
    • Wear gloves when handling beets to prevent them from staining your hands. If you do stain your hands, wash them with a blend of baking soda and warm water and vigorous rub them together. You may need a couple rounds of this process to completely remove the stains.
    • Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin.
    • Using a mandoline will not only ensure even thickness, but will also reduce the prep time. If you don’t have a mandoline a very sharp knife is the next best thing we recommend.
    • Covering this dish in the beginning will allow the vegetables to soften without drying the dish out. Once the vegetables get to a good point, uncovering them will allow the top of the gratin brown and crisp up, while allowing some of the excess liquid to thicken/evaporate.

    Tips for Preventing the Beets From Bleeding onto the Entire Root Vegetable Gratin

    • Ensure all the vegetables are coated in cream so they don’t dry out. The beets should just be barely coated in cream because too much cream coating will result in them bleeding through the root vegetable gratin.
    • You also want to make sure the bottom layer of your baking dish is just coated with a thin layer of cream and sprinkled with Parmesan. The amount of cream used may vary just a little bit, depending on the surface area of the baking dish you’re using, so it’s best to eyeball this.

    Make Ahead Instructions

    This dish can be made up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).

    Just know that if you prep this dish ahead of time, you run the risk of the beets bleeding from sitting in the cream. This won’t effect the flavor at all, but it’ll change the look of this dish.

    Figuring Out Exactly How Many of Each Vegetables You Will Need

    We add a small range for each vegetable because not all 3 quart baking dishes are oval and we encourage you to use what you have on hand (which would change the amount of surface area there is).

    This plus the fact that the thickness of the sliced vegetables, the size of each vegetable themselves, and the degree of the bias in which the sliced vegetables are placed into the baking dish will all vary slightly from person to person, effecting the number of vegetables needed for our root vegetable gratin.

    **The nutrition facts are based on the lowest number vegetables in each range in the ingredient list. **

    A close up of cheesy root vegetable gratin with a spoon.

    Variations for Cheesy Root Vegetable Gratin

    • Chives, green onion, sage, and rosemary or a combination of herbs make a great alternative to the fresh thyme.
    • Shredded fontina, Swiss, comté, gouda, and mild cheddar cheese all make great cheese alternatives for gruyere.
    • Whole milk or half and half can be used in place of cream, although there will be more liquid pooled in the bottom of the gratin after it’s baked.
    • Turnips and rutabaga make great root vegetable alternatives for any of the three used in this recipe.

    What to Serve with Our Cheesy Root Vegetable Gratin

    • Panko crusted lamb chop recipe on a plate.
      Panko-Crusted Lamb Chops Recipe
    • Citrus dry brined turkey on a platter.
      Citrus Dry Brined Turkey
    • A close up of sliced pork belly porchetta with a knife.
      Pork Belly Porchetta
    • Oven baked chicken thighs with a spoon to serve.
      Oven Baked Chicken Thighs
    • Spatchcock chicken in a skillet freshly roasted.
      Spatchcock Chicken
    • A plate of sliced standing rib roast garnished with orange halves, part of our Christmas Dinner Ideas.
      Standing Rib Roast with Au Jus and Creamy Horseradish Sauce
    • Garlic Butter Lamb Chops on a platter, part of our Christmas Dinner Ideas.
      Garlic Butter Lamb Chops
    • Roasted Cauliflower

    If you’re looking for other delicious thanksgiving or holiday side dishes, you can head on over to our Holiday Headquarters for some of our favorite ones! Enjoy!

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly

    Cheesy Root Vegetable Gratin

    5 from 137 votes
    PRINT RECIPE Pin Recipe
    This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 50 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Servings: 8

      INGREDIENTS  

    • 1 tablespoon unsalted butter softened
    • 1-2  long sweet potatoes (about 2 inches thick), peeled
    • 3-4 large parsnips, ends trimmed and peeled
    • 3-5 small beets, peeled
    • 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won't thicken as much or be as creamy)
    • 4 ounces grated Parmesan, divided
    • 1 tablespoon fresh minced thyme, divided plus more for garnish
    • 1 garlic clove, minced
    • 1 ounce shredded gruyere
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
    • Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
    • Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
    • Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
    • Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
    • Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
    • Cover with foil and bake for 30 minutes or until vegetables are soft.
    • Uncover gratin and top with shredded gruyere.
    • Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
    • Finish with a sprinkle of fresh thyme leaves. Serve.

      NOTES  

    *Makes 1 (3 quart) casserole
    *Nutrition facts are based on the lowest number vegetables in each range in the ingredient list
    • This dish can be made up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).
      **Just know that if you prep this dish ahead of time, you run the risk of the beets bleeding from sitting in the cream. This won’t effect the flavor at all, but it’ll change the look of this dish.**
    • To prevent the beets from bleeding:
      • Make sure the peeled and sliced beets are just barely coated in cream to ensure they don’t dry out while baking.
      • You also want to make sure the bottom layer of your baking dish is just coated with a thin layer of cream and sprinkled with Parmesan. The amount of cream used may vary just a little bit, depending on the surface area of the baking dish you’re using, so it’s best to eyeball this.
    Calories: 265kcal Carbohydrates: 22g Protein: 9g Fat: 17g Saturated Fat: 10g Cholesterol: 56mg Sodium: 292mg Potassium: 484mg Fiber: 5g Sugar: 7g Vitamin A: 4607IU Vitamin C: 13mg Calcium: 246mg Iron: 1mg
    CUISINE: French
    KEYWORD: gratin, root vegetable
    COURSE: Side Dish
    DIET : Vegetarian

    You Might Also Love...

    • Hush puppies with sauce, salt, and spoon.Hush Puppies Recipe
    • Herb and cheese braided star bread.Herb and Cheese Braided Star Bread
    • Cheesy garlic potato gratin in an oval baking dish with a scoop taken out with a spoon.Potatoes Au Gratin

    November 13, 2022 / 122 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post BEST Mashed Potatoes Recipe
    Next Post: BEST Homemade Stuffing Recipe Next Post >

    Reader Interactions

    November 13, 2022 / 122 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Kathy Emerson

      October 27, 2019 at 1:21 pm

      What size oval dish or pan should all of this be placed in. I am making it now but I think I am using too small of a pan because it is taking longer than 30 minutes.

      Reply
    2. Diane

      October 26, 2019 at 7:50 am

      What could you use as a healthy option to the cream
      Thanks

      Reply
      • Jenny Park

        November 06, 2019 at 8:49 am

        You could use a whole or low fat milk, but i wouldn’t use fat-free as the dish won’t really come together

        Reply
        • Yianna

          December 13, 2019 at 6:40 am

          Hullo, just a suggestion – there is a baked Greek potato dish, layered with feta, olives, rosemary and instead of cream, we use a vegetable stock. It works really well if you can’t use dairy, and I thought it might also work with these veg?

          Reply
    3. Kimberly Valdovinos

      July 13, 2019 at 8:23 am

      I used a 2qt oval corningware ceramic dish as opposed to a Oval Baking Tray (because I didn’t have one on-hand)… Did not work as well as I thought for 2 reasons. One, because the extra depth meant that all the required cream pooled and left me with half-vegetable soup below the surface of the veggie rounds. Two, all the veggie rounds did not fit in the dish; I had to use another dish to make a mini version of this. I haven’t tried the mini yet, but I have a feeling it will be better than the large one because there was less of a cream pool at the bottom. Other than that, the dish was surprisingly satisfying.

      Reply
    4. Robin King

      April 18, 2019 at 11:49 am

      This recipe keeps coming to me every week. How do I break this loop?

      Reply
    5. Courtney

      April 10, 2019 at 2:11 pm

      I want to make this for Easter. Do you pour the leftover cream from each bowl back into the main serving dish with the other cream?

      Reply
      • Jenny Park

        April 11, 2019 at 9:38 pm

        The cream that the vegetables are originally coated in are discarded to ensure the entire dish doesn’t become discolored (specifically from the beet infused cream)

        Reply
    6. Ellsworth

      February 18, 2019 at 4:30 am

      I made this for Valentine’s Day. I added golden beets as well. It turned out creamier then I thought but my honey loved it. Will definitely be making it again.

      Reply
    7. Noleen Herring

      January 26, 2019 at 7:56 pm

      This looks lovely but I was wondering if the parsnip might go off colour if i make it ahead of time. I thought the other vegetables would be ok.

      Reply
      • Jenny Park

        January 31, 2019 at 3:10 pm

        I think the parsnips will be fine if made a day ahead of time!

        Reply
    8. Judy

      January 25, 2019 at 3:11 pm

      Do you think it would be okay to leave the veg soaking in the cream mixture overnight?

      Reply
      • Jenny Park

        January 31, 2019 at 3:10 pm

        I think that should be fine, but i would soak the vegetables separately to make sure the beets don’t bleed over everything!

        Reply
    9. Amber

      January 17, 2019 at 3:24 pm

      Hi! I made this and it didn’t cook through even spending twice the amount of time in the oven. The beets stayed hard. Sweet potatoes finally got soft. Did anyone else have this issue? The flavors were delicious, though.

      Reply
      • Janet

        November 28, 2019 at 10:45 am

        Yes! They were practically cold still! Please refine this so it has a more accurate cooktime.

        Reply
        • Jenny Park

          November 28, 2019 at 1:18 pm

          A lot of things can effect this like the depth of baking dish and whether the oven runs hot or cold and even how thick or thin the oven runs

          Reply
    10. Marguarite Quinlan

      December 27, 2018 at 4:17 pm

      I made this for Christmas dinner in a lovely French oval baking dish my dad bought for my mom probably 30 years ago. It looked and tasted wonderful.

      Reply
    11. Madara

      December 19, 2018 at 10:13 am

      Do all the veggies cook evely soft during the given time? In my experience bertroots cook much longer than sweet potatoes, theough I haven’t tried to cook them sliced this fine, only whole in a foil..

      Reply
      • Jenny Park

        December 19, 2018 at 7:00 pm

        With them all sliced into very thin rounds, they do cook evenly!

        Reply
    12. Nicole Massengale

      December 15, 2018 at 8:35 am

      This looks delicious! Definitely going on my meal plan soon.

      Reply
    13. candace

      December 14, 2018 at 7:16 am

      This recipe was SO delish and beautiful. We didn’t have Gruyere on hand so I subbed Raclette. This is one of my new fave recipes. Thank you.

      Reply
    14. Tegan

      December 07, 2018 at 3:23 pm

      How many people do you think this would serve? It looks lovely!

      Reply
      • Jenny Park

        December 09, 2018 at 2:53 pm

        I would say about 6 to 8 people

        Reply
    15. chef_for_life

      December 03, 2018 at 9:54 am

      i think its just perfect,i wouldn’t change a thing.the pan ,the ingredients,its perfect..thank you

      Reply
    16. Karen

      December 02, 2018 at 7:57 am

      Some rutabaga sounds good.

      Reply
    17. Deb

      November 27, 2018 at 11:03 am

      Looks beautiful. Can you substitute potatoes for the turnips and can you substitute broccoli crowns for the beets?

      Reply
      • Jenny Park

        November 29, 2018 at 8:41 am

        Yes! love the idea of using broccoli crown for this!

        Reply
    18. Chelsea

      November 27, 2018 at 5:13 am

      Did you (or anyone who has made this) have issues with beet bleed? Any advice for avoiding it?

      Reply
      • Jenny Park

        November 29, 2018 at 8:45 am

        I actually didn’t have any issues with beet bleeding. They bled a little bit, when they were tossed in a mixing bowl with cream, but not while assembling or baking :)

        Reply
    19. Betty

      November 26, 2018 at 11:10 am

      Will try this weekend. Any idea of calorie intake per portion? I know it shouldn’t really matter but I thought I’d ask

      Reply
      • Jenny Park

        November 26, 2018 at 12:30 pm

        Hi! So sorry, but we don’t do nutritional info for our recipes!

        Reply
    20. Candy

      November 25, 2018 at 7:18 pm

      This looks so delicious. Do you think the cream could be substituted with something other than dairy. My kids can’t have that much dairy, since there is also cheese in it. I would love to make this.

      Reply
      • Jenny Park

        November 26, 2018 at 12:30 pm

        Hi! You can use a cow dairy alternative like almond milk or cashew milk. You may need to drain some of the excess liquid that gathers at the bottom of the dish, once you uncover the gratin, but should still work out just fine!

        Reply
        • Nellie Dailey

          November 27, 2018 at 11:04 am

          Or possibly thicken the liquid?

          Reply
          • Anessa

            December 14, 2018 at 9:42 am

            Hi! I’ve read that you can substitute blended firm tofu for the heavy cream. That’s what I’m going to be trying today.

            Reply
    21. Karen

      November 21, 2018 at 7:51 am

      Can this made the day ahead of Thanksgiving and then just pop it in the oven?

      Reply
      • Jenny Park

        November 21, 2018 at 8:48 am

        Totally!

        Reply
    22. Sara

      November 21, 2018 at 1:08 am

      Can’t this dish be made ahead and then frozen?

      Reply
      • Jenny Park

        November 26, 2018 at 12:34 pm

        Hm, I’m not sure. I get weird about freezing things (trying to be better about it)…i worry the potatoes may get mushy, once you reheat…but maybe not! Perhaps others who freeze dishes more often may have better insight!

        Reply
        • Barbara

          December 05, 2018 at 10:22 am

          Potatoes don’t freeze well at all. Their structure breaks down & becomes soupy.

          Reply
        • Arbancito

          December 17, 2018 at 5:56 pm

          Omit white potatoes only. Add rutabagas if desired. Cook completely, refrigerate until cold, cover with cling film, wrap with foil, and freeze. Thaw, remove cling film, replace foil, and heat. Bon ap!

          Reply
      • loriann dyer

        December 18, 2018 at 9:48 am

        Only par-bake this dish, it is better fresh but I did freeze it and finished the bake on the reheat.

        Reply
      • Tim

        May 04, 2019 at 4:41 pm

        I got a similar pan as a gift – Mauviel from Williams Sonoma.

        Reply
    23. Stacy Wiggans

      November 20, 2018 at 9:41 am

      Where did you get that pan?? It’s amazing, vintage?

      Reply
      • Teri Lyn Fisher

        November 25, 2018 at 6:01 pm

        Yes, vintage! :)

        Reply
      • Pamela Whittington

        November 09, 2019 at 4:45 am

        You might be able to find something pretty close at Home Goods..they have a great selection of cooking ware.

        Reply
    24. DJ

      November 18, 2018 at 11:55 am

      Personally, when I make this I will sub carrots for beets. Won’t be as colorful but it won’t suffer from beet bleed and I think I will like the flavors a bit more.

      Reply
      • Nellie Dailey

        November 27, 2018 at 11:03 am

        I would use both carrots and beets as well as potatoes, sweet and white.

        Reply
    25. Lindsay

      November 11, 2018 at 2:38 pm

      Any tips for making sure that the colors don’t bleed and to ensure that all elements cook evenly?

      Reply
      • loriann dyer

        December 18, 2018 at 9:45 am

        Cut beets first, then soak your beets in cold water, drain and pat dry. Or grow or buy rainbow beets, they don’t bleed. You will be much happier with the results.

        Reply
        • Kelley

          December 24, 2018 at 4:10 pm

          Actually, quite on accident I left the cut beets out and they dried a little bit and they did not bleed.

          Reply
    Newer Comments »

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Air Fryer Chicken Breast Recipe
    • Garlic and ginger braised chicken recipe on two plates with rice. Garlic and Ginger Braised Chicken
    • Garlic noodles garnished with cheese on a blue plate with a fork. Garlic Noodles
    • Spatchcock chicken in a skillet freshly roasted. Spatchcock Chicken
    • Fettuccine Alfredo in a bowl and twirled on a fork. One Pot Fettuccine Alfredo Recipe
    • One pot pasta with sausage and zucchini. One Pot Pasta Recipe (with Zucchini and Sausage)

    Popular Now

    • A bowl of corn chowder garnished with bacon and cilantro with a spoon. Corn Chowder Recipe
    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Tuscan chicken recipe in a skillet ready to be served. Creamy Tuscan Chicken
    • Brown butter apple pie recipe with a cheddar crust and a slice taken out. Apple Pie Recipe (with a Cheddar Crust)
    • Fettuccine Alfredo in a bowl and twirled on a fork. One Pot Fettuccine Alfredo Recipe
    • Drop biscuit recipe with sour cream and chives baked on a plate. Sour Cream and Chive Drop Biscuits

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Close up on a baking dish full of Cheesy Root Vegetable Gratin.
    An oval baking dish of cheesy root vegetable gratin with a spoon.
    Share this ArticleLike this article? Email it to a friend!

    Email sent!