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I first tasted Cheesy Root Vegetable Gratin at a winter family gathering. Layers of thinly sliced sweet potatoes, parsnips, and beets absorb rich cream and Parmesan, then bake under melted gruyere into a golden crown. This veggie dish stands out at holiday dinners and everyday meals alike. You only need butter, cream, fresh thyme, garlic, and your favorite root vegetables. Pop the dish into a 400°F oven under foil, then uncover to brown. In under an hour, you’ll serve a comforting side that earns rave reviews, making it perfect among Thanksgiving recipes side dishes or veggie dishes any day. Delicious.
Welcome to Simply Taster! Today we dive into a creamy, crowd-pleasing Cheesy Root Vegetable Gratin that transforms humble veggies into a showstopper. This recipe balances layers of sweet potatoes, parsnips, and vibrant beets with luscious heavy cream and two kinds of cheese. Moreover, it shines among Thanksgiving Food Sides, Vegetable Side Dishes, and Receitas Vegetarianas alike. Whether you’re hosting a festive feast or craving a cozy weeknight comfort meal, this gratin fits beautifully. With simple ingredients and clear steps, you’ll master a versatile Thanksgiving Side Dish and a go-to Vegetable Dish all year round. Let’s create something deliciously memorable!
Cheesy Root Vegetable Gratin
Ingredients
Equipment
Method
- Preheat oven to 400 °F (≈ 200 °C). Grease a 3‑quart baking dish with softened butter.
- Slice sweet potatoes, parsnips, and beets into very thin rounds using a mandoline or sharp knife, keeping each vegetable in a separate bowl.
- Divide cream among bowls: pour 4 Tbsp into sweet potatoes and parsnips bowls; 2 Tbsp into the beets bowl. Add ½ oz Parmesan and 1 tsp thyme to each bowl. Season each with salt and pepper and toss gently to coat.
- Pour remaining ¼ cup cream into the bottom of the baking dish. Sprinkle ½ oz Parmesan and minced garlic over the cream.
- Arrange the vegetables in neat vertical rows—start with sweet potatoes on a bias, then parsnips, then beets. Continue layering until you’ve built six rows.
- Season top with salt, pepper, and the remaining Parmesan. Cover the dish with foil, and bake for 30 minutes, or until vegetables are starting to soften.
- Remove foil and sprinkle shredded Gruyère over the top. Return to the oven, uncovered, and bake 18–20 more minutes until vegetables are tender and cheese is lightly browned.
- Garnish with fresh thyme leaves. Serve warm.
Nutrition
Notes
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Let us know how it was!The Story & Inspiration Behind Cheesy Root Vegetable Gratin
A Personal Memory
I grew up watching my grandmother arrange colorful vegetable rounds into neat rows. Often, she whispered secrets about layering flavors, and I listened wide-eyed. One chilly November, I tasted her Cheesy Root Vegetable Gratin topped with bubbling gruyere. The warmth of those baked veggies reminded me of her hugs during childhood winters. Later, I recreated that magic in my own kitchen. Now, whenever I bake this Root Vegetable Gratin, I feel that same cozy connection. In fact, my kids love pressing thin potato slices with their fingers, and together we laugh over spills of cream and cheese.
Why This Recipe Matters
Root Vegetable Gratin stands out because it celebrates simple ingredients with maximum flavor. You’ll notice how each slice soaks up heavy cream and Parmesan, creating a silky texture. Additionally, gruyere adds a nutty depth that elevates what could be just another Vegetable Side Dish. This recipe matters when you need a fresh Veggie Dish for holidays or weeknight dinners. You can even pair it with roasted tomatoes or a crisp salad to add brightness. Plus, it fits well into Receitas Vegetarianas collections. Ultimately, this Cheesy Root Vegetable Gratin proves healthy roots and cheese can coexist in perfect harmony.
Ingredients & Instructions
Ingredients You Need for Cheesy Root Vegetable Gratin
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 tablespoon |
| Sweet potatoes, peeled and sliced thin | 1–2 long |
| Parsnips, peeled and sliced thin | 3–4 large |
| Beets, peeled and sliced thin | 3–5 small |
| Heavy cream (or whole milk) | 14 tablespoons, divided |
| Grated Parmesan cheese | 4 ounces, divided |
| Fresh thyme, minced | 1 tablespoon, divided |
| Garlic, minced | 1 clove |
| Shredded gruyere | 1 ounce |
| Salt and black pepper | To taste |
Step-by-Step Instructions for Cheesy Root Vegetable Gratin
- Preheat oven to 400°F. Butter a 3-quart baking dish thoroughly.
- Use a mandoline to slice sweet potatoes, parsnips, and beets into very thin rounds. Transfer each type into separate bowls.
- Pour 4 tablespoons cream into each of the sweet potato and parsnip bowls. Add 2 tablespoons cream to the beet bowl. Then top each bowl with ½ ounce Parmesan and 1 teaspoon thyme. Season with salt and pepper, and toss to coat evenly.
- Pour remaining ¼ cup cream into the bottom of the prepared dish. Sprinkle ½ ounce Parmesan and minced garlic over the cream layer.
- Arrange vegetables upright in the dish: start with sweet potatoes, then parsnips, then beets. Repeat rows until you create six colorful lines.
- Season the top with salt, pepper, and the remaining Parmesan.
- Cover the dish with foil and bake for 30 minutes, or until vegetables soften.
- Remove foil, sprinkle gruyere over the top, and bake uncovered for 18–20 more minutes. Look for a golden-brown crust and fork-tender veggies.
- Garnish with fresh thyme leaves. Serve warm as a stand-out Thanksgiving Side Dish or cozy weeknight Vegetable Dish.
Tips, Variations, and Serving Ideas
Smart Swaps & Variations
You can swap heavy cream with whole milk for a lighter touch, though your gratin won’t be as rich. For a plant-based option, use cashew cream and vegan Parmesan. Additionally, try thinly sliced Yukon gold potatoes instead of sweet potatoes. For low-carb fans, substitute the beets with zucchini slices. You can also mix in a layer of sliced tomatoes for brightness. Each variation keeps the essence of this Cheesy Root Vegetable Gratin while adapting to dietary preferences.
Serving Suggestions
This gratin shines alongside roasted turkey, glazed ham, or seared steaks. For vegetarian spreads, serve it with a green salad and roasted Brussels sprouts. Moreover, it pairs beautifully with warm crusty bread to soak up every creamy bite. Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 10–12 minutes. You can also assemble ahead: layer veggies, cover, and refrigerate up to 24 hours before baking.
Health Benefits of Cheesy Root Vegetable Gratin
This Cheesy Root Vegetable Gratin packs fiber, vitamins, and protein into each serving. Sweet potatoes deliver beta-carotene for eye health and immunity. Parsnips add vitamin C and potassium, supporting heart health and blood pressure. Beets offer folate and nitrates that improve circulation. Moreover, heavy cream and cheeses provide protein and calcium, essential for strong bones and muscle function. While indulgent, this gratin balances roots’ natural sweetness with creamy richness. You can tweak it for keto by using heavy cream and reducing starchy veggies. Alternatively, for a low-fat diet, swap cream for milk. Either way, you enjoy a wholesome Vegetable Side Dish that fuels your body.
Conclusion
Whether you’re building a festive spread or seeking a cozy weeknight treat, this Cheesy Root Vegetable Gratin delivers incredible flavor and heartwarming comfort. You’ll love how simple ingredients transform into an elegant Vegetable Dish that steals the show. Moreover, the layers of sweet potatoes, parsnips, and beets create visual appeal for any table. From Thanksgiving Side Dishes to everyday dinners, this gratin proves versatile and delightful. Give it a try, and watch smiles appear around the table. Let’s cook something beautiful together!
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FAQs About Cheesy Root Vegetable Gratin
What root vegetables work best in this gratin?
Sweet potatoes, parsnips, and beets offer the best flavor balance. However, you can swap beets for zucchini or yellow squash if you prefer a milder taste.
Can I prepare the gratin a day ahead?
Absolutely. Assemble the layers in the baking dish, cover tightly, and refrigerate up to 24 hours. When ready, bake as directed, adding a few extra minutes if chilled.
Is this recipe suitable for vegetarians?
Yes, it’s fully vegetarian. For a vegan version, use cashew cream and vegan Parmesan. That way, you keep the creamy texture without dairy.
How should I store leftovers?
Store leftover gratin in an airtight container in the fridge for up to three days. Reheat in a 350°F oven for 10–12 minutes or until warm throughout.