Cheesy Root Vegetable Gratin Recipe

Introduction

This Cheesy Root Vegetable Gratin is a comforting and flavorful dish that highlights the natural sweetness and earthiness of potatoes, carrots, and parsnips. Topped with melted Gruyère and Parmesan cheese, it’s perfect as a hearty side or a cozy vegetarian main.

Ingredients

• 3 cups potatoes, thinly sliced
• 2 cups carrots, thinly sliced
• 2 cups parsnips, thinly sliced
• 2 cups heavy cream
• 1 ½ cups Gruyère cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste
• Butter or oil, for greasing the baking dish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
2. Step 2: Slice the potatoes, carrots, and parsnips into thin rounds, about 1/8-inch thick.
3. Step 3: In a saucepan over medium heat, combine the heavy cream, garlic, thyme, salt, and pepper. Bring to a simmer and cook for 2–3 minutes, then remove from heat.
4. Step 4: Arrange a layer of sliced vegetables in the prepared baking dish, slightly overlapping each slice.
5. Step 5: Pour half of the cream mixture evenly over the vegetables. Sprinkle with half of the Gruyère and Parmesan cheeses.
6. Step 6: Repeat with another layer of vegetables, the remaining cream mixture, and the remaining cheeses on top.
7. Step 7: Cover the dish with foil and bake for 40–45 minutes.
8. Step 8: Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and crispy.
9. Step 9: Let the gratin cool for a few minutes before serving.

Tips & Variations

• Swap regular potatoes for sweet potatoes if you prefer a sweeter flavor.
• For a dairy-free version, use plant-based cheese and substitute heavy cream with coconut milk.
• Add gluten-free breadcrumbs on top before baking for extra crunch if you need a gluten-free option.
• Make sure to slice the vegetables uniformly for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven until heated through and the top is crispy again, about 15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the gratin ahead of time?

Yes, you can assemble the gratin up to a day in advance. Keep it covered in the refrigerator and bake it when ready to serve, adding a few extra minutes to the baking time if baking from cold.

What can I use if I don’t have Gruyère cheese?

Swiss cheese or a mild cheddar can be good substitutes, though the flavor may be less nutty. Combining cheeses can also add complexity to the dish.

Cheesy Root Vegetable Gratin Recipe

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4.6 from 95 reviews

A comforting and creamy Cheesy Root Vegetable Gratin featuring thinly sliced potatoes, carrots, and parsnips layered with a rich garlic and thyme-infused cream sauce, topped with melted Gruyère and Parmesan cheese for a golden, crispy finish. Perfect as a hearty side dish or a vegetarian main course.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Root Vegetables

• 4 cups potatoes, thinly sliced (about 2 large potatoes)
• 2 cups carrots, thinly sliced (about 3 medium carrots)
• 2 cups parsnips, thinly sliced (about 3 medium parsnips)

Cream Sauce

• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt, to taste (about 1 teaspoon)
• Black pepper, to taste (about ½ teaspoon)

Cheese Topping

• 1 cup Gruyère cheese, grated
• ½ cup Parmesan cheese, grated

Other

• Butter or oil for greasing the baking dish

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish using butter or oil to prevent sticking and ensure even cooking.
2. Slice Vegetables: Thinly slice the potatoes, carrots, and parsnips into 1/8-inch thick rounds. Uniform slices help the vegetables cook evenly throughout the gratin.
3. Simmer Cream Mixture: In a medium saucepan over medium heat, combine heavy cream, minced garlic, fresh thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook for 2–3 minutes to infuse the flavors, then remove from heat.
4. Layer Vegetables and Cheese: Arrange half of the sliced vegetables in the greased baking dish, slightly overlapping each slice. Pour half of the cream mixture evenly over the vegetables. Sprinkle half of the Gruyère and Parmesan cheese evenly on top.
5. Repeat Layers: Add another layer of the remaining sliced vegetables, pour over the remaining cream mixture, and top with the rest of the Gruyère and Parmesan cheeses, creating a rich, cheesy top layer.
6. Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 to 45 minutes. This step allows the vegetables to soften and the cream to thicken without drying out.
7. Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes or until the cheese topping is golden brown and crispy, adding a delightful texture.
8. Rest and Serve: Allow the gratin to cool for a few minutes before serving to let it set, making it easier to slice and enhancing the flavors.

Notes

• For a sweeter twist, substitute sweet potatoes for the regular potatoes.
• Use plant-based cheese and coconut milk instead of dairy for a vegan version.
• Gluten-free breadcrumbs can be used as a topping if desired, though traditional breadcrumbs are optional in this recipe.
• Ensure slices are uniformly thin to promote even cooking and a smooth texture.
• Letting the gratin rest before serving helps it firm up for easier portioning.

Keywords: root vegetable gratin, cheesy gratin, potatoes, carrots, parsnips, baked gratin, vegetarian side dish, comfort food