Introduction

What if the secret to a truly unforgettable gratin isn’t the potato, but a vibrant medley of earthy roots? While many home cooks default to the classic spud, the Cheesy Root Vegetable Gratin from Spoon Fork Bacon champions a more flavorful and nutrient-dense approach.

This recipe artfully layers sweet potatoes, parsnips, and celery root with a rich, creamy sauce and a generous blanket of Gruyère cheese. The result is a stunning side dish with a complex flavor profile and satisfying texture that far surpasses the ordinary.

Perfect for a holiday centerpiece or a cozy family dinner, this Cheesy Root Vegetable Gratin is a guaranteed crowd-pleaser that will change the way you think about baked vegetable dishes.

Ingredients

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

• 2 medium 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 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyere cheese (or a good melting cheese like Fontina)
• 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

Use a mandoline slicer to thinly and uniformly slice the root vegetables, such as potatoes, sweet potatoes, and parsnips, to about 1/8-inch thickness. This ensures even cooking in your Cheesy Root Vegetable Gratin from Spoon Fork Bacon.

Tip: Keep the sliced vegetables in a bowl of cold water to prevent browning while you prepare the other ingredients.

Step 2 — Make the Creamy Sauce

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

Allow the sauce to steep for 10 minutes to let the flavors meld together before assembling the gratin.

Step 3 — Layer the Vegetables and Cheese

Pat the sliced vegetables completely dry with a clean kitchen towel. In a greased baking dish, arrange a single, slightly overlapping layer of the vegetable slices.

Sprinkle a light layer of shredded Gruyère cheese over the vegetables. Repeat the layering process, finishing with a layer of vegetables.

Step 4 — Add the Sauce and Final Cheese

Slowly pour the warm cream sauce evenly over the layered vegetables, allowing it to seep down into the dish. Top the gratin with the remaining Gruyère cheese and a sprinkle of Parmesan for a golden, crispy crust.

Step 5 — Cover and Bake

Cover the baking dish tightly with aluminum foil. Bake in a preheated 375°F (190°C) oven for 40 minutes. The foil traps steam, which helps tenderize the root vegetables.

Step 6 — Uncover and Brown

Carefully remove the foil and continue baking for another 20 to 25 minutes, or until the top is golden brown and bubbly, and the vegetables are tender when pierced with a knife.

Step 7 — 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 slice and serve.

The gratin is done when the top is beautifully browned and a knife slides easily through the center layers of vegetables.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lower-Carb Swap — Replace half the potatoes with thinly sliced turnips or kohlrabi for a similar texture with fewer net carbs.
• Dairy-Free Version — Use a creamy, unsweetened cashew or oat milk-based sauce and your favorite dairy-free shredded cheese alternative.
• Boost Protein — Add a layer of thinly sliced, pre-cooked chicken sausage or crumbled tempeh between the vegetable layers.
• Gluten-Free Adaptation — This Cheesy Root Vegetable Gratin from Spoon Fork Bacon is naturally gluten-free; just ensure your cheese and any thickeners are certified gluten-free.
• Low-Sodium Option — Opt for low-sodium cheese and broth, and rely more on fresh herbs like rosemary and thyme for flavor.
• Lighter Cream Sauce — Substitute half the heavy cream with an equal amount of unsweetened almond milk or low-sodium vegetable broth.
• Extra Veggie Power — Incorporate layers of spinach or kale for added nutrients and a pop of color.
• Sweet Potato Twist — Swap regular potatoes for sweet potatoes to increase the vitamin A content and add a subtle sweetness.

Serving Suggestions

• Pair this rich Cheesy Root Vegetable Gratin with a simple roasted chicken or a juicy grilled steak for a satisfying, well-rounded meal.
• For a lighter pairing, serve it alongside a crisp green salad with a tangy vinaigrette to cut through the decadent cheese sauce.
• This gratin is a perfect holiday side dish, especially for Thanksgiving or Christmas dinner alongside turkey or ham.
• Elevate a weeknight dinner by serving it as the star side with pan-seared pork chops or baked salmon.
• For a beautiful presentation, bake and serve the Cheesy Root Vegetable Gratin in a classic ceramic or cast-iron baking dish.
• Garnish with fresh chopped parsley or chives right before serving to add a pop of color and freshness.
• Make it a vegetarian feast by pairing it with other hearty vegetable sides like roasted Brussels sprouts or garlicky sautéed greens.

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon is a versatile and crowd-pleasing dish that complements a wide variety of main courses and occasions.

Common Mistakes to Avoid

• Mistake: Using vegetables of inconsistent thickness. Fix: Mandolin-slice roots to 1/8-inch for even cooking and a cohesive gratin structure.
• Mistake: Skipping the cream scalding step. Fix: Gently heat cream with aromatics like garlic and thyme to infuse flavor before baking.
• Mistake: Overcrowding the baking dish. Fix: Arrange vegetable slices in tight, slightly overlapping layers to prevent a watery, loose final dish.
• Mistake: Choosing the wrong cheese blend. Fix: Combine a melter like Gruyère with a flavor booster like Parmesan for the ultimate cheesy root vegetable gratin.
• Mistake: Underseasoning the layers. Fix: Season each vegetable layer lightly with salt and pepper to build flavor from the inside out.
• Mistake: Baking at too high a temperature. Fix: A moderate 375°F allows the vegetables to become tender without the top burning.
• Mistake: Not achieving a golden-brown top. Fix: For a perfect crust, finish under the broiler for 1-2 minutes, watching closely to prevent burning.
• Mistake: Serving the gratin immediately. Fix: Let it rest for 10-15 minutes after baking so the creamy sauce can set for cleaner slices.

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 2 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, about 20-30 minutes.

Ensure the Cheesy Root Vegetable Gratin from Spoon Fork Bacon has cooled to room temperature before storing to maintain food safety and quality.

Conclusion

This Cheesy Root Vegetable Gratin from Spoon Fork Bacon is the ultimate comforting side dish, featuring layers of tender root vegetables baked in a rich, creamy sauce under a golden, cheesy crust. We hope you love this decadent recipe as much as we do!

Give this Cheesy Root Vegetable Gratin a try and let us know how it turns out in the comments below. Don’t forget to subscribe to our newsletter for more delicious recipes delivered straight to your inbox.

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 medium 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 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 a thin layer of cream and a sprinkle of Parmesan cheese to the bottom of the dish.
4. In a large bowl, combine the sliced sweet potatoes, beets, and parsnips with the minced garlic, salt, pepper, and enough cream to lightly coat the vegetables.
5. Layer the vegetables in the baking dish, ensuring even distribution and uniform thickness.
6. Cover the dish tightly with aluminum foil to allow the vegetables to steam and become tender.
7. Bake covered for about 45 minutes.
8. Remove the foil and sprinkle the top evenly with the remaining Parmesan and shredded Gruyere cheese.
9. Return to the oven uncovered and bake for an additional 15-20 minutes until the top is bubbly and golden brown.
10. Let the gratin rest for a few minutes before serving.

Notes

Use gloves when handling beets to avoid staining your hands. Uniform slicing, preferably with a mandoline, ensures even cooking. Covering the dish initially helps soften the vegetables, while uncovering later crisps the top. To prevent beet color bleeding, coat vegetables lightly with cream and ensure the bottom layer has just a thin cream coating.

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 vegetables work best in this Cheesy Root Vegetable Gratin?

This recipe from Spoon Fork Bacon is designed for hearty root vegetables. We recommend using a mix of potatoes, sweet potatoes, parsnips, and turnips for the best flavor and texture. Their starchy nature helps them cook evenly and absorb the creamy, cheesy sauce beautifully.

Can I prepare the Cheesy Root Vegetable Gratin ahead of time?

Yes, you can assemble the gratin a day in advance. Simply cover it tightly and refrigerate it before baking. Let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.