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, this Cheesy Root Vegetable Gratin from Spoon Fork Bacon proves that combining sweet potatoes, parsnips, and turnips creates a more complex, satisfying flavor profile and a stunning, colorful presentation.

This recipe transforms humble winter vegetables into a decadent, crowd-pleasing side dish. The key is a rich, creamy sauce and a perfectly crisp, cheesy topping that bakes to golden perfection. The resulting Cheesy Root Vegetable Gratin is a hearty, elegant centerpiece for any holiday table or cozy family dinner.

Ingredients

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

• 2 large sweet potatoes, 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

Thoroughly scrub all root vegetables. Use a mandoline slicer to slice the potatoes, sweet potatoes, parsnips, and celery root into uniform 1/8-inch thick rounds for even cooking.

Tip: Keeping the slices thin and consistent is key to achieving a tender, cohesive Cheesy Root Vegetable Gratin.

Step 2 — Make the Cream Sauce

In a saucepan, combine heavy cream, minced garlic, fresh thyme, salt, pepper, and a pinch of nutmeg. Warm the mixture over medium heat until it just begins to simmer, then immediately remove it from the heat.

Tip: Do not let the cream boil, as this can cause it to separate. The goal is to infuse the flavors into the warm cream.

Step 3 — Layer the Vegetables

Lightly grease a 9×13 inch baking dish. Arrange a single, slightly overlapping layer of the mixed vegetable slices at the bottom of the dish.

Tip: Mixing the different root vegetable slices in each layer creates a beautiful, marbled effect and ensures every bite has a variety of flavors.

Step 4 — Add Cheese and Sauce

Sprinkle a portion of the grated Gruyère cheese over the first layer of vegetables. Carefully pour a portion of the warm cream sauce evenly over the top, allowing it to seep down between the slices.

Step 5 — Repeat the Layers

Continue creating layers—vegetables, cheese, cream sauce—until all ingredients are used, finishing with a final layer of cheese on top. Press down gently on the final layer.

Tip: Pressing down helps compact the layers so the gratin holds together nicely when served.

Step 6 — Cover and Bake

Cover the baking dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 40 minutes. This initial covered baking steams the vegetables, making them tender.

Step 7 — Uncover and Brown

Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and bubbly, and the vegetables are easily pierced with a knife.

Tip: The gratin is done when the cream is mostly absorbed and the top has a beautiful, crispy cheese crust.

Step 8 — Rest Before Serving

Let the Cheesy Root Vegetable Gratin rest for at least 15 minutes after removing it from the oven. This allows the creamy sauce to set slightly, making it easier to cut into neat portions.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon is wonderfully adaptable. Here are some practical ingredient swaps to tailor it to your dietary needs without sacrificing flavor.

• Lower-Carb Swap — Replace half the root vegetables with thinly sliced zucchini or cauliflower for a lighter, lower-carb version that still bakes up beautifully.
• Dairy-Free Option — Use a high-quality, meltable vegan cheese and unsweetened plant-based milk (like almond or oat) to create a rich, dairy-free Cheesy Root Vegetable Gratin.
• Boost Protein — Add a layer of cooked, seasoned ground turkey or lentils between the vegetable layers for a more substantial, protein-packed main dish.
• Gluten-Free Adaptation — The recipe is naturally gluten-free if you ensure your breadcrumbs are certified gluten-free, or simply omit them for a crisp cheese topping.
• Lower-Sodium Version — Reduce the salt and use low-sodium cheese and broth. Amplify flavor with generous amounts of garlic, black pepper, and fresh herbs like thyme or rosemary.
• Lighter Cheese — For a less rich but still cheesy result, substitute part of the Gruyère with a sharp, reduced-fat cheddar or a sprinkle of nutritional yeast.
• Sweet Potato Twist — Incorporate sweet potatoes for a sweeter, vitamin-rich variation that pairs wonderfully with the savory cheese sauce.

Serving Suggestions

• Pair this rich Cheesy Root Vegetable Gratin with a simple green salad dressed in a sharp vinaigrette to cut through the decadence.
• Serve it as the star side dish for a holiday feast, such as Thanksgiving or Christmas dinner.
• For a comforting weeknight meal, pair it with a juicy roasted chicken or a simple pan-seared pork chop.
• Elevate your brunch spread by serving a portion alongside eggs Benedict or a frittata.
• For an elegant presentation, bake and serve individual portions of the gratin in small ramekins.
• Garnish the finished dish with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness.

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon is incredibly versatile, making it suitable for both casual family dinners and special occasions.

Common Mistakes to Avoid

• Mistake: Using vegetables of inconsistent thickness. Fix: Use a mandoline for uniformly thin slices, ensuring even cooking and a cohesive gratin structure.
• Mistake: Skipping the step of simmering the cream sauce. Fix: Gently heat the cream with aromatics to infuse flavor and thicken it slightly before baking.
• Mistake: Overcrowding the baking dish with vegetables. Fix: Arrange the slices in neat, slightly overlapping layers to allow the sauce to penetrate evenly.
• Mistake: Not seasoning between the layers. Fix: Lightly salt and pepper each layer of vegetables to build flavor from the inside out.
• Mistake: Choosing a cheese that doesn’t melt well. Fix: Opt for a blend like Gruyère and Parmesan that melts smoothly and offers a nutty, savory depth.
• Mistake: Baking at too high a temperature, causing the top to burn. Fix: Bake at a moderate temperature (around 375°F) and tent with foil if the top browns too quickly.
• Mistake: Serving the Cheesy Root Vegetable Gratin immediately from the oven. Fix: Let it rest for 10-15 minutes so the layers set, making it easier to slice and serve neatly.
• Mistake: Using a baking dish that’s too deep or too shallow. Fix: A standard 2-quart gratin or baking dish provides the ideal surface area for optimal browning and layering.

Storing Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze the gratin in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in a 350°F oven until the internal temperature reaches 165°F, about 20-30 minutes.

For the best texture, avoid reheating your Cheesy Root Vegetable Gratin from Spoon Fork Bacon in the microwave, as the oven method helps maintain a crispy top.

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 Cheesy Root Vegetable Gratin as much as we do! Give the recipe a try, leave a comment with your review, and don’t forget to subscribe for more delicious 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, 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, minced garlic, salt, and pepper to the baking dish and mix gently.
4. Layer the thinly 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 to coat them evenly.
6. Cover the dish tightly with aluminum foil and bake for about 45 minutes to allow the vegetables to steam and become tender.
7. Remove the foil, sprinkle shredded Gruyere cheese on top, and bake uncovered for an additional 15-20 minutes until the top is bubbly and golden brown.
8. Let the gratin rest for a few minutes before serving.

Notes

Use gloves when handling beets to avoid staining your hands. Uniform slicing of vegetables, preferably with a mandoline, ensures even cooking. Covering the dish initially helps soften the vegetables, while uncovering later allows the top to brown and crisp. Coat vegetables lightly with cream to prevent beet color bleeding.

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

What are the best root vegetables to use for this Cheesy Root Vegetable Gratin from Spoon Fork Bacon?

We recommend using a combination of potatoes, sweet potatoes, parsnips, and turnips for a great flavor and texture balance. You can also use carrots or celery root. The key is to slice all vegetables uniformly for even cooking in this delicious Cheesy Root Vegetable Gratin.