Did you know that the average American eats only 14 of the over 20 edible root vegetables available to us?

It’s a statistic that makes me a little sad every time I think about it. We have this incredible, earthy, sweet, and nutrient-dense bounty hiding just beneath the soil, and so many of us stick to the familiar potatoes, carrots, and onions. But friends, I’m here to tell you that venturing beyond the ordinary is where the real magic happens, especially when it involves a bubbling, golden, easy cheesy root vegetable gratin.

This time of year, as the light softens and the air gets that distinct crispness, my cravings turn entirely towards comfort. I want food that feels like a warm hug from the inside out. But I also want it to be vibrant, nourishing, and a celebration of the season’s best offerings. That’s exactly what this dish is. It’s my answer to the chilly evenings when you want something spectacularly delicious without spending hours in the kitchen.

I developed this particular recipe one blustery afternoon after a trip to the local farmer’s market. My basket was overflowing with knobby celeriac, vibrant golden beets, and gorgeous parsnips. They were so beautiful, so full of potential, and I knew instantly they were destined for a baking dish with plenty of cream and cheese. The result was even better than I dreamed—a symphony of subtle, sweet flavors and varying textures, all held together by that glorious, gooey, cheesy embrace.

The true beauty of this easy cheesy root vegetable gratin lies in its flexibility. It’s a canvas for whatever roots you find! Don’t have a sweet potato? Use a rutabaga! Not a fan of parsnips? More potatoes it is! This is about embracing the underground harvest and transforming it into the most decadent, crowd-pleasing side dish (or let’s be honest, main course) you’ll make all season.

Cheesy Root Vegetable Gratin

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• Author: Dorothy Miler
• Total Time: 45 minutes
• Yield: 4 1x

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Description

A comforting and creamy gratin made with layers of root vegetables and melted cheese, perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

• 2 large potatoes, thinly sliced
• 2 large sweet potatoes, thinly sliced
• 2 parsnips, thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• Butter for greasing

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Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. In a bowl, mix the heavy cream, minced garlic, thyme, salt, and pepper.
3. Layer the sliced potatoes, sweet potatoes, and parsnips in the dish, alternating types.
4. Pour the cream mixture over the vegetables, ensuring even coverage.
5. Sprinkle the Gruyère and Parmesan cheeses on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.
7. Let rest for 5 minutes before serving.

Notes

You can customize the seasonings to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Method: Main
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 25g
• Fat: 12g
• Carbohydrates: 35g
• Protein: 20g

A Cozy Autumn Gathering

The air is turning crisp here, the leaves are putting on their final, fiery show, and my kitchen windows are perpetually fogged from something bubbling away on the stove. It’s the season for gathering, for long tables filled with laughter, and for food that feels like a warm hug. This Easy Cheesy Root Vegetable Gratin is exactly that—a humble, hearty dish that celebrates the very best of the season’s harvest.

I first had a version of this at a friend’s potluck years ago, tucked in a worn ceramic dish that had clearly seen decades of such gatherings. I remember scooping a generous portion onto my plate, the aroma of thyme and Gruyère stopping all other conversation. It was the kind of simple, perfect dish that makes you close your eyes for just a second to truly savor it. I knew I had to create my own version to share with you all.

Gathering Your Roots

h2>

This recipe is wonderfully forgiving and a fantastic way to use up those knobbly, beautiful root vegetables from the market. Don’t be afraid to mix and match based on what you have!

• 1 large russet potato: Our starchy foundation, which helps create that lovely creamy texture.
• 1 large sweet potato: For a touch of sweetness and gorgeous color. A jewel-toned gem!
• 2 parsnips:
  trong> They bring a subtle, earthy sweetness that is just magical with the cheese.
• 1 medium turnip or rutabaga: Don’t let their humble appearance fool you; they add a wonderful, slightly peppery depth.
• 1 small yellow onion: Thinly sliced, it will practically melt into the gratin, adding a savory sweetness.
• 2 cloves garli
  c, minced: Because is anything truly cozy without garlic?
• 1 ½ cups heavy cream: This is what makes it irresistibly rich and luxurious. For a slightly lighter version, half-and-half works in a pinch.
• 1 cup whole milk: It helps to temper the richness of the cream just a bit.
• 1 ½ cups
  freshly grated Gruyère cheese: The star of the show! Its nutty, slightly salty flavor is non-negotiable for me.
• ½ cup freshly grated Parmesan cheese: For that sharp, salty kick on top.
• 1 tablespoon fresh thyme leaves: Please, if you can, use fresh. Its floral, earthy note is so much brighter than dried.
• Freshly grated
  nutmeg: Just a few swipes on the microplane—a secret weapon for creamy dishes.
• Salt and freshly ground black pepper: To taste. Season generously!
• Butter for greasing: For that essential golden, crispy edge.

Let’s Get

Layering

Now for the meditative part. I love the rhythm of slicing and layering; it’s my kind of kitchen therapy.

First, preheat your oven to 375°F (190°C). Take a moment to butter a 9×13 inch baking dish thoroughly. This little step ensures those coveted crispy, cheesy edges that everyone fights over.

Using a mandoline slicer or a very sharp knife, slice all your root vegetables and the onion into ⅛-inch thick rounds. The uniform thickness is key here—it means everything will cook at the same rate. A little tip: keep the sweet potato separate from the others until you’re ready to layer, as it can stain the paler potatoes.

Now, in a large bowl, g

ently toss all the sliced vegetables and onions with the minced garlic, fresh thyme, a good pinch of salt, and several grinds of black pepper. You want every slice to get a little love.

In a separate pourable measuring cup or bowl, whisk together the heavy cream, milk, and that all-important whisper of nutmeg.

Time to build! Arrange a single, slightly overlapping layer of the mixed vegetables in the bottom of your buttered dish. It doesn’t have to be perfect. Drizzle a few tablespoons of the cream mixture over the layer and then sprinkle a small handful of the grated Gruyère over top. Repeat this process—veggies, cream, cheese—until you’ve used all your vegetables, pressing down gently every so often. You should end up with 3-4 layers.

Pour any remaining crea

m mixture evenly over the top—it will seep down as it bakes. Now, for the final crowning glory, combine the remaining Gruyère with the Parmesan and sprinkle it all over the top layer. This will create that gorgeous, golden-brown crust we dream about.

Welcome back to the coziest corner of the kitchen! Now that you’ve got your root vegetables sliced and your cheese ready to go, let’s talk about how to make this gratin truly yours and what to serve alongside this bubbling dish of comfort.

Pro Tips for Gratin Gr

eatness

A few little secrets can take your gratin from good to unforgettable.

• Slice Consistently: Use a mandoline if you have one! Uniform slices mean everything cooks at the same rate, giving you that perfect tender-but-not-mushy texture.
• Don’t Skimp on the Cream: Make sure your cream mixture gets in between every single layer. This is what creates that luxurious, cohesive custard that holds the gratin together.
• Let it Rest:
  strong> I know it’s hard to wait, but let the gratin sit for 10-15 minutes after it comes out of the oven. This allows the creamy sauce to set up, making it much easier to serve beautiful, neat portions.

Delicious Variations & Substitutions

The beauty of a gratin is its flexibility. Don’t be afraid to play with your food!

• Cheese Swap: Not a Gruyère fan? Sharp white cheddar, fontina, or even a good Parmesan work beautifully.
• Root Veggie Mi
  x-Up: Try sweet potatoes for a touch of sweetness, parsnips for a peppery note, or even thinly sliced celery root (celeriac).
• Herb It Up: Add a teaspoon of fresh thyme or rosemary to the cream mixture for an aromatic twist.
• Make it Lighter: You can substitute half-and-half or whole milk for the heavy cream, though the sauce will be a little less rich.

The Perfect Part

ners: What to Serve It With

This gratin is the ultimate team player on any dinner table.

For a classic Sunday roast dinner, it’s phenomenal alongside a juicy herb-roasted chicken or a seared pork loin. The creamy, cheesy veggie layers are the perfect contrast to simply prepared proteins.

For a vegetarian feast, pair it with a hearty lentil loaf or a pile of sautéed garlicky greens.

And let’s be hone

st, it’s also spectacular all on its own with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Perfect for a satisfying meatless Monday!

More Than Just Comfort: The Benefits

While it tastes indulgent (because it is!), this dish is also packed with hidden benefits. Root vegetables are fantastic sources of fiber, vitamins, and complex carbohydrates, giving you sustained energy. Cooking them slowly in their own layers helps preserve their nutrients. It’s comfort food you can truly feel good about.

Real-Life Tips from My Kitchen

This is a real recipe for real life.

• Prep Ahea
  d: You can slice all your vegetables and make the cream mixture a few hours ahead of time. Keep them separate in the fridge until you’re ready to assemble and bake.
• Baking Dish Size Matters: If your dish is too large, the layers will be too shallow and the gratin can dry out. If it’s too small, it might bubble over. A 9×13 or a 3-quart oval baker is ideal.
• Bubble and Brown: Don’t pull it out at the first sign of bubbling! Wait for that deep, golden-brown crust to form on top. That’s where the biggest flavor lives.

I hope you and yo

ur loved ones gather around the table to enjoy this warm, cheesy, and utterly satisfying dish. It’s more than a recipe; it’s a hug on a plate. Happy cooking!

Conclusion

And there you have it—a cozy, comforting, and incredibly easy cheesy root vegetable gratin that’s perfect for chilly evenings, holiday gatherings, or anytime you crave something warm and satisfying. With its layers of tender vegetables, rich cream, and golden, bubbly cheese, this dish is sure to become a family favorite. The best part? It’s as flexible as it is delicious—feel free to swap in your favorite roots or cheeses to make it your own.

I’d love to hear

how your gratin turns out! Did you use parsnips instead of turnips? Try a mix of Gruyère and cheddar? Share your twists and tasting notes in the comments below—your ideas might just inspire another reader. And if you’re looking for more hearty, veggie-packed recipes, be sure to check out our Comfort Food Favorites for dishes like creamy potato bake and caramelized onion tart.

Happy cooking!

FAQs

Can I make this gratin ahead of time?

Absolutely! You can assemble the gratin up to a day in advance—just cover it tightly and keep it refrigerated. When you’re ready to bake, let it sit at room temperature for about 20 minutes before popping it into the oven. You may need to add a few extra minutes to the baking time since it’ll be going in cold.

What can I use instead

of heavy cream?

For a lighter version, half-and-half or whole milk will work, though the gratin may be slightly less rich. For a dairy-free alternative, try canned coconut cream—it adds a subtle sweetness that pairs beautifully with the root vegetables.

Why are my vegetables still firm after baking?

If your veggie slices are too thick, they might not soften fully. Aim for slices no thicker than ⅛ inch for the best results. Also, be sure to bake the gratin until the top is deeply golden and the cream is bubbling around the edges—that’s your cue that everything is tender and ready.

Can I freeze leftovers?

You can, though the texture may change slightly upon reheating. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through. Avoid microwaving, as it can make the gratin watery.

What other cheeses wor

k well in this recipe?

Gruyère is classic, but feel free to experiment! Sharp white cheddar, fontina, or even a bit of Parmesan mixed in would be delicious. Just make sure whatever you use melts well for that perfect gooey layer.