Introduction

What if the secret to the ultimate comfort food isn’t a single potato, but a medley of earthy roots? While many gravitate towards classic potato dishes, combining varieties like sweet potatoes, parsnips, and celery root creates a more complex flavor profile and a stunning visual appeal. This approach is the foundation of the incredibly satisfying Cheesy Root Vegetable Gratin from Spoon Fork Bacon.

Layered with a rich, creamy sauce and topped with a golden, bubbly cheese crust, this gratin is a celebration of winter’s harvest. It’s a versatile side dish that effortlessly elevates a simple weeknight meal into something special, while being robust enough to hold its own on any holiday table.

Ingredients

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon combines sweet potatoes, earthy beets, and parsnips in a rich, creamy, and garlicky cheese sauce that bakes to a beautiful, golden-brown finish.

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

Timing

Context: This preparation for Cheesy Root Vegetable Gratin from Spoon Fork Bacon is about 20% faster than many similar recipes, thanks to streamlined slicing and layering.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

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

Tip: Keeping the slices thin and consistent is key to achieving a tender, cohesive gratin.

Step 2 — Make the Creamy Sauce

In a medium saucepan, combine the 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.

Allow the cream sauce to steep for about 10 minutes to infuse the flavors before assembling the gratin.

Step 3 — Layer the Vegetables

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

Sprinkle a small amount of the shredded Gruyère and Parmesan cheese blend over the layer. Repeat the process, alternating vegetable layers with cheese, until all ingredients are used, finishing with a final layer of cheese.

Step 4 — Add the Cream and Cover

Slowly pour the warm cream mixture evenly over the layered vegetables, allowing it to seep down through the layers. The cream should come about halfway up the sides of the baking dish.

Cover the dish tightly with aluminum foil to trap steam, which will help the vegetables become tender.

Step 5 — Bake Until Tender

Place the covered dish in a preheated 375°F (190°C) oven. Bake for 45 to 50 minutes, or until the vegetables are easily pierced with a knife and the liquid is bubbly around the edges.

Step 6 — Brown the Top

Carefully remove the foil from the baking dish. Increase the oven temperature to 400°F (200°C) and return the gratin to the oven, uncovered.

Bake for an additional 15 to 20 minutes, or until the top is golden brown and beautifully crisp.

Step 7 — Rest and Serve

Remove the Cheesy Root Vegetable Gratin from the oven and let it rest for at least 15 minutes before serving. This allows the creamy sauce to set slightly, making it easier to cut into neat portions.

The gratin is done when the top is golden and a knife slides easily through the center layers.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lower-Carb Swap — Replace half the root vegetables with thinly sliced zucchini or cauliflower for a lighter, lower-carb version of this Cheesy Root Vegetable Gratin.
• Dairy-Free Version — Use a high-quality vegan cheese alternative and unsweetened plant-based milk to create a rich, dairy-free gratin that’s just as comforting.
• Gluten-Free Adaptation — The recipe is naturally gluten-free if you ensure your cheese and any thickeners are certified gluten-free, making it a safe and delicious option.
• Low-Sodium Option — Opt for low-sodium cheese and reduce or omit added salt, relying on fresh herbs like thyme and rosemary to build flavor without the sodium.
• Protein Boost — Add a layer of cooked, seasoned ground turkey or lentils between the vegetable layers to transform this side dish into a hearty, protein-packed main course.
• Lighter Cheese — Substitute part of the rich cheese with nutritional yeast or a smaller amount of a strongly flavored cheese like sharp cheddar to maintain cheesy flavor with less fat.
• Sweet Potato Variation — Incorporate sweet potatoes for a boost of vitamin A and a naturally sweeter flavor profile that pairs beautifully with the savory cheese sauce.

Serving Suggestions

• Pair this rich Cheesy Root Vegetable Gratin with a simple roast chicken or a juicy grilled steak for a classic and satisfying meal.
• For a vegetarian feast, serve it as the hearty centerpiece alongside a bright arugula salad with a lemony vinaigrette.
• This gratin is a perfect holiday side dish, especially for Thanksgiving or Christmas, complementing roasted turkey or glazed ham.
• Create an elegant presentation by baking and serving individual portions in small, shallow ramekins.
• Garnish the finished dish with fresh, chopped herbs like parsley or chives to add a pop of color and freshness.
• For a complete winter meal, serve it with a warm, crusty loaf of bread to soak up every last bit of the cheesy sauce.

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon is wonderfully versatile, making it suitable for both casual weeknight dinners and special occasion spreads.

Common Mistakes to Avoid

• Mistake: Slicing vegetables unevenly, leading to inconsistent cooking. Fix: Use a mandoline for uniformly thin slices that bake evenly.
• Mistake: Skipping the step of simmering the cream sauce, resulting in a thin, bland flavor. Fix: Gently simmer the cream with garlic and herbs to infuse it deeply.
• Mistake: Overcrowding the baking dish, which steams the vegetables instead of browning them. Fix: Arrange the slices in a tight, single layer to promote a crispy, golden top.
• Mistake: Using only one type of cheese, missing out on complex flavor. Fix: Combine a melty cheese like Gruyère with a sharp one like Parmesan for the best result.
• Mistake: Not seasoning between layers, so the interior tastes bland. Fix: Lightly salt and pepper each layer of vegetables as you build the gratin.
• Mistake: Baking at too high a temperature, causing the top to burn before the roots are tender. Fix: Bake at a moderate temperature (around 375°F) and cover with foil if browning too quickly.
• Mistake: Cutting into the Cheesy Root Vegetable Gratin from Spoon Fork Bacon immediately after baking. Fix: Let it rest for 10-15 minutes so the layers set for clean slices.
• Mistake: Using starchy potatoes exclusively, which can make the dish gluey. Fix: Balance waxy potatoes with other root vegetables like parsnips or sweet potatoes.

Storing Tips

• Fridge: Store the Cheesy Root Vegetable Gratin in an airtight container in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the gratin in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat portions in a 350°F oven until the internal temperature reaches 165°F, which ensures food safety. Cover with foil to prevent over-browning.

Properly storing your Cheesy Root Vegetable Gratin from Spoon Fork Bacon helps maintain its creamy texture and rich flavor for future meals.

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 sauce under a golden cheese crust. We hope you love this delicious side dish as much as we do. Give the recipe a try and share your results in the comments below! Don’t forget to subscribe for more fantastic recipes.

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 large parsnips, peeled and thinly sliced
• 3 cups heavy cream
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyere cheese
• 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, sprinkling Parmesan cheese and seasoning between layers.
5. Ensure all vegetables are lightly coated with cream to prevent drying out, but beets should be barely coated to avoid bleeding.
6. Cover the dish tightly with aluminum foil to allow steaming and tenderizing of 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 browned on top.
9. Let rest for a few 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.

Nutrition

• Calories: 350
• Sugar: 8g
• Sodium: 600mg
• 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?

This recipe from Spoon Fork Bacon works wonderfully with a mix of potatoes, sweet potatoes, parsnips, and turnips. Using a mandoline to slice them thinly and evenly ensures they cook through properly and creates the best layers for your Cheesy Root Vegetable Gratin.

Can I make this gratin ahead of time?

Yes, you can assemble the gratin a day in advance. Cover it tightly and refrigerate it, then bake it just before serving. You may need to add a few extra minutes to the baking time if you are starting with a cold dish straight from the refrigerator.