Description
This Cheesy Root Veggie Gratin is a creamy, comforting side dish made with layers of sweet potatoes, carrots, parsnips, and turnips smothered in rich cheese and cream. It’s perfect for holiday dinners, cozy weeknights, or vegetarian mains. Easy to prep, make-ahead friendly, and irresistibly delicious.
Ingredients
2 medium sweet potatoes
2 large carrots
2 large parsnips
2 small turnips
1 1/2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated sharp cheddar cheese
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
Instructions
1. Peel and slice all root vegetables thinly and uniformly using a knife or mandoline slicer.
2. In a saucepan, warm the cream with garlic, nutmeg, thyme, salt, and pepper over medium heat.
3. Stir in half of the cheese mixture and cook until melted and smooth.
4. Grease a baking dish and layer the sliced vegetables evenly.
5. Pour the cream and cheese mixture over the layered veggies.
6. Sprinkle remaining cheese over the top and dot with butter.
7. Cover with foil and bake at 375°F for 40 minutes.
8. Remove foil and bake an additional 20 minutes until top is golden and bubbling.
9. Let rest for 5–10 minutes before serving.
Notes
This gratin can be made a day ahead and baked fresh.
A mix of cheeses adds extra depth—try fontina or mozzarella in the blend.
Uniform slicing is key for even cooking and perfect texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 345
- Sugar: 8g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 75mg