Name: Cheesy Root Veggie Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Comfort
Ingredients: 2 medium sweet potatoes; 2 medium Yukon Gold potatoes; 2 medium beets or turnips; 3 cloves garlic, minced; 2 cups heavy cream; 1 ½ cups grated Gruyère cheese; ½ cup grated Parmesan cheese; 2 tablespoons butter; 1 teaspoon fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; Salt and pepper to taste

Do you love comfort food that feels gourmet but comes together with humble ingredients? Meet the Cheesy Root Veggie Gratin—a golden, bubbling casserole layered with earthy root vegetables and rich, melty cheese. It’s the kind of dish that graces a holiday table but feels right at home on a cozy weeknight.

This gratin is all about texture and contrast: the tender bite of sweet potatoes, the buttery smoothness of Yukon Golds, and the robust flavor of beets or turnips, all enveloped in a creamy garlic cheese sauce. It’s hearty enough to stand alone but also shines as a side dish for roasted meats or holiday mains.

Preparation Phase & Tools to Use

Creating the perfect Cheesy Root Veggie Gratin starts with your prep tools. A mandoline slicer is a game-changer for achieving even, thin slices that cook uniformly and give the dish its beautiful layered look. If you don’t have one, a sharp chef’s knife will do the trick, though it requires a bit more precision.

You’ll also need a large oven-safe baking dish, ideally ceramic or glass, which helps distribute heat evenly and retains warmth once out of the oven. A heavy-bottomed saucepan is crucial for preparing the cheese sauce without scorching, and a whisk ensures a smooth, lump-free finish.

A cutting board, vegetable peeler, and mixing bowls round out the must-haves, keeping your workflow efficient and your kitchen tidy.

Ingredients for the Cheesy Root Veggie Gratin

Sweet Potatoes: Add natural sweetness and a vibrant orange hue.
Yukon Gold Potatoes: Their buttery texture balances the sweetness and helps anchor the dish.
Beets or Turnips: For earthy contrast and color variation, perfect in autumn and winter.
Garlic: Infuses the cheese sauce with savory depth.
Heavy Cream: The base of the sauce, lending richness and a luxurious mouthfeel.
Gruyère Cheese: Melts beautifully and adds a nutty, slightly salty bite.
Parmesan Cheese: For sharpness and that golden crust on top.
Fresh Thyme and Rosemary: These herbs pair wonderfully with root vegetables.
Butter: For sautéing garlic and greasing the dish.
Salt & Pepper: To taste, enhancing all the layers.

How To Make the Cheesy Root Veggie Gratin

Step 1: Slice and Sort Your Veggies

Peel and thinly slice all your root vegetables using a mandoline or sharp knife. Keep each type of vegetable in its own bowl to create clean layers.

Step 2: Make the Creamy Cheese Sauce

In a heavy-bottomed saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in the heavy cream and let it warm, then add grated Gruyère and Parmesan, whisking until smooth.

Step 3: Layer with Intention

Grease your baking dish and start layering your root veggies in alternating colors for visual appeal. After every two layers, ladle some cheese sauce and sprinkle fresh herbs, salt, and pepper.

Step 4: Bake to Perfection

Cover with foil and bake at 375°F (190°C) for about 40 minutes. Then, uncover and bake an additional 15-20 minutes until the top is golden and bubbly.

Step 5: Let it Set

Allow the gratin to rest for at least 10 minutes before serving. This helps the layers firm up for cleaner slices.

How to Serve and Store Your Cheesy Gratin

This gratin is delicious served warm right out of the oven. It pairs beautifully with roasted meats like lamb or beef, or can be the centerpiece of a vegetarian spread alongside a fresh green salad.

To store leftovers, let the dish cool completely and transfer to an airtight container. It will keep in the fridge for up to 4 days. Reheat in the oven at 350°F for best results, covered with foil to retain moisture. It also freezes well for up to a month.

Frequently Asked Questions

Can I use different cheeses?

Yes! While Gruyère and Parmesan give a nice balance of melt and flavor, you can substitute with sharp cheddar, fontina, or even mozzarella.

Can I make this ahead of time?

Absolutely. Assemble the gratin a day ahead, cover, and refrigerate. Just bring to room temperature before baking.

What other vegetables can I use?

Carrots, parsnips, and rutabagas work well. Just aim for equal-thickness slices so everything cooks evenly.

Is this gluten-free?

Yes, there’s no flour in the sauce. Just ensure your cheese and cream are certified gluten-free if needed.

How can I make it vegan?

Use plant-based cream, vegan cheese alternatives, and olive oil instead of butter. Flavor will differ but still be satisfying.

Why is my gratin watery?

Root veggies contain water. Slicing them too thick or not letting the gratin rest can result in extra moisture. Thin slices and resting time help.

Want More Vegetable Casserole Ideas?

If cozy, cheesy vegetable bakes are your comfort zone, I have more for you!

Try the Cheesy Broccoli Rice Casserole if you’re into classic creamy sides with a broccoli twist. For something more rustic, the Delicious Beef Bowtie Pasta mixes hearty pasta with vegetables and beef for a one-dish wonder.

Need a soup to serve alongside? The Creamy Broccoli Cheddar Soup is another crowd-pleaser that’s as comforting as it gets.

If you’re craving another root veggie showstopper, don’t miss the Best Mashed Potatoes Recipe — it’s buttery, fluffy, and perfect for any occasion.

For more creative veggie ideas, browse my full collection on LadyPlate Pinterest and discover daily inspiration.

Pin and Tell Me How Yours Turned Out

You can save this to your savory sides or holiday board for later. Just hit the Pin button above or below!

When you make it, leave a comment and tell me what twist you added. Did you try different cheeses? Add caramelized onions? I love hearing how you make it your own!

Cheesy Root Veggie Gratin

Author: Julia Koch
Total Time: 1 hour 20 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A golden, bubbling casserole of layered root vegetables bathed in a creamy garlic cheese sauce. This Cheesy Root Veggie Gratin is comforting, flavorful, and perfect as a main or side dish for any meal or special gathering.

Instructions

1. Peel and thinly slice sweet potatoes, Yukon Gold potatoes, and beets or turnips using a mandoline or sharp knife. Keep them separated by type.

2. In a heavy-bottomed saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in cream and heat gently, then whisk in Gruyère and Parmesan until smooth.

3. Grease a large oven-safe baking dish. Layer vegetables in alternating colors. After every two layers, pour on some cheese sauce and sprinkle with herbs, salt, and pepper.

4. Cover with foil and bake at 375°F (190°C) for 40 minutes. Uncover and bake for another 15–20 minutes until top is golden and bubbly.

5. Let the gratin rest for 10 minutes before slicing and serving.