Introduction

What if the secret to the ultimate comfort food isn’t a single potato, but a medley of earthy roots? While many gravitate toward classic potato dishes, a blend of parsnips, sweet potatoes, and turnips creates a more complex flavor profile and a richer nutrient base. This Cheesy Root Vegetable Gratin from Spoon Fork Bacon masterfully leverages this principle, transforming humble ingredients into a decadent side dish.

The recipe builds layers of thinly sliced vegetables with a creamy, garlic-infused sauce and a generous blanket of gruyère cheese. As it bakes, the roots become tender while the top turns golden and crisp. This Cheesy Root Vegetable Gratin is the perfect centerpiece for a holiday table or a cozy family dinner, proving that the best dishes often come from the ground up.

Ingredients

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon combines earthy root vegetables with a rich, creamy, and garlicky cheese sauce for a decadent side dish.

• 2 large sweet potatoes, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyere cheese (or a similar melting cheese like Comté)
• Salt and freshly ground black pepper, to taste
• Butter or oil for greasing the baking dish

Timing

Context: This Cheesy Root Vegetable Gratin from Spoon Fork Bacon comes together about 20% faster than many similar layered vegetable dishes.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables and Cream Mixture

Thinly slice a combination of root vegetables like potatoes, sweet potatoes, and parsnips to an even ⅛-inch thickness using a mandoline for best results. In a separate bowl, whisk together heavy cream, minced garlic, fresh thyme, salt, pepper, and a pinch of nutmeg.

Tip: Keeping the vegetable slices uniform ensures they cook at the same rate for a perfectly textured gratin.

Step 2 — Layer the Vegetables

Lightly grease a 2-quart baking dish with butter or non-stick spray. Arrange a single, slightly overlapping layer of the sliced vegetables on the bottom of the dish. You can mix the vegetable types or create patterned layers for visual appeal.

Step 3 — Add the First Cream and Cheese Layer

Pour a small amount of the cream mixture evenly over the first vegetable layer, just enough to moisten. Then, sprinkle a generous handful of shredded Gruyère cheese over the top. Gruyère provides a wonderfully nutty flavor that complements the root vegetables.

Step 4 — Repeat the Layering Process

Continue layering the vegetables, cream, and cheese until the dish is full, finishing with a layer of vegetables. Press down gently on the final layer to compact the ingredients slightly, which helps the gratin hold its shape when served.

Step 5 — Pour Remaining Cream and Top with Cheese

Slowly pour any remaining cream mixture over the top layer, allowing it to seep down into the dish. Finish by sprinkling the top with the remaining Gruyère cheese, creating a golden, bubbly crust as it bakes.

Step 6 — Cover and Bake

Cover the baking dish tightly with aluminum foil and place it on a baking sheet to catch any potential drips. Bake in a preheated 375°F (190°C) oven for 40 minutes. The foil traps steam, tenderizing the vegetables.

Step 7 — Uncover and Brown the Top

After 40 minutes, carefully remove the foil. Continue baking, uncovered, for another 20 to 30 minutes, or until the top is deeply golden brown and the cream is bubbling vigorously around the edges.

Step 8 — Check for Doneness and Rest

The Cheesy Root Vegetable Gratin is done when the vegetables are easily pierced with a knife. A key doneness cue is the bubbling liquid—it should have thickened significantly. Let the gratin rest for 15 minutes before serving; this allows the layers to set for cleaner slices.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lower-Carb Swap — Replace half of the root vegetables with thinly sliced zucchini or yellow squash for a lighter, lower-carb version of this Cheesy Root Vegetable Gratin.
• Dairy-Free Version — Use a creamy, unsweetened cashew or almond milk sauce and your favorite vegan cheese shreds to create a delicious dairy-free gratin.
• Boost Protein — Add a layer of cooked, seasoned ground turkey or lentils between the vegetable layers for a more satisfying, protein-packed meal.
• Gluten-Free Adaptation — The recipe is naturally gluten-free, but always double-check that your cheese and any packaged broth are certified gluten-free if needed.
• Low-Sodium Option — Opt for low-sodium broth, reduce or omit added salt, and use a sharp, flavorful cheese like aged cheddar so you can use less while maintaining great taste.
• Lighter Cream Sauce — Substitute half-and-half or whole milk for heavy cream to lighten the sauce while still keeping it rich and creamy.
• Herb-Infused Top — Mix whole-wheat or gluten-free panko breadcrumbs with fresh herbs like parsley or thyme for a flavorful, textured topping instead of extra cheese.

Serving Suggestions

• Pair this rich Cheesy Root Vegetable Gratin from Spoon Fork Bacon with a simple roasted chicken or a juicy pork roast for a comforting Sunday dinner.
• Serve it as the star of a vegetarian holiday feast alongside a crisp green salad with a tangy vinaigrette to cut through the richness.
• For a casual weeknight meal, enjoy a hearty portion of the gratin with a side of crusty bread to soak up every last bit of cheesy sauce.
• Transform leftovers into a delicious brunch by topping a reheated serving with a fried or poached egg.
• Plate individual servings in shallow bowls to contain the creamy sauce, and garnish with fresh chopped parsley or chives for a pop of color.
• This gratin is the perfect make-ahead side dish for potlucks and family gatherings; it travels well and is always a crowd-pleaser.

The versatility of this Cheesy Root Vegetable Gratin makes it a fantastic choice for everything from a cozy family meal to an elegant holiday table.

Common Mistakes to Avoid

• Mistake: Using vegetables of uneven thickness. Fix: Mandolin-slice roots to a consistent ⅛-inch for even cooking.
• Mistake: Skipping the cream reduction. Fix: Simmer cream with garlic and herbs to concentrate flavor and prevent a watery gratin.
• Mistake: Overcrowding the baking dish. Fix: Arrange slices neatly in tight, slightly overlapping layers to ensure structural integrity.
• Mistake: Adding cheese only on top. Fix: Incorporate grated Gruyère between layers for a uniformly cheesy experience.
• Mistake: Baking at too high a temperature. Fix: Cook at 375°F (190°C) to gently soften roots without burning the top.
• Mistake: Not letting it rest before serving. Fix: Allow the Cheesy Root Vegetable Gratin to set for 15 minutes for clean slices.
• Mistake: Using starchy potatoes exclusively. Fix: Balance with parsnips and sweet potatoes for a more complex flavor and texture.
• Mistake: Forgetting to season between layers. Fix: Lightly salt and pepper each vegetable layer to build depth.

Storing Tips

• Fridge: Cool the Cheesy Root Vegetable Gratin completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the gratin in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in a 350°F oven, covered with foil, until the internal temperature reaches 165°F. This usually takes 20-30 minutes, depending on portion size.

Always ensure your Cheesy Root Vegetable Gratin from Spoon Fork Bacon is stored properly to maintain its delicious flavor and texture.

Conclusion

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon is the ultimate comfort food, featuring layers of tender root vegetables baked in a rich, creamy cheese sauce. It’s a show-stopping side dish perfect for any holiday table or cozy family dinner. We hope you love this delicious gratin recipe! Be sure to try it, leave a comment with your review, and subscribe to our blog for more tasty updates.

Cheesy Root Vegetable Gratin

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A beautiful and tasty gratin featuring sweet potatoes, beets, and parsnips baked with cream, garlic, and cheese to perfection. Ideal for special occasions like Thanksgiving.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 1x
• Method: Side Dish
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

• 2 large sweet potatoes, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyere cheese
• Salt and freshly ground black pepper, to taste
• Butter or oil for greasing the baking dish

Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a baking dish with butter or oil.
3. Add cream, garlic, salt, and pepper to the baking dish and mix gently.
4. Layer the sliced root vegetables (sweet potatoes, beets, parsnips) in stacks in the baking dish, seasoning each layer with salt and pepper and sprinkling Parmesan cheese between layers.
5. Pour remaining cream mixture over the vegetables, ensuring all slices are lightly coated to prevent drying out.
6. Cover the dish tightly with aluminum foil to allow steaming and tenderizing of the vegetables.
7. Bake covered for about 45 minutes until vegetables are tender.
8. Remove foil, top with shredded Gruyere cheese, and bake uncovered for an additional 15-20 minutes until bubbly and golden brown on top.
9. Let rest for 5 minutes before serving.

Notes

Use gloves when handling beets to avoid staining your hands. Uniform thickness of vegetable slices ensures even cooking; a mandoline slicer is recommended. Covering the dish initially helps soften vegetables, then uncovering allows the top to brown and crisp. Coat beets lightly with cream to prevent bleeding into other vegetables.

Nutrition

• Calories: 350
• Sugar: 8g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 90mg

FAQs

Can I make this Cheesy Root Vegetable Gratin ahead of time?

Yes, you can assemble the gratin up to a day in advance. Cover it tightly and refrigerate. You may need to add a few extra minutes to the baking time if you put it in the oven cold. This Cheesy Root Vegetable Gratin from Spoon Fork Bacon reheats beautifully.

What are the best root vegetables to use in this gratin?

This recipe is versatile, but we recommend a mix of potatoes, sweet potatoes, parsnips, and turnips for a great balance of flavor and texture. The key is to slice all vegetables uniformly for even cooking in your Cheesy Root Vegetable Gratin.