Can I use only one type of root vegetable?

Yes, if you prefer, you can make this dish with just potatoes, sweet potatoes, or parsnips. But the medley of flavors and colors makes it extra special.

What cheeses work best in this gratin?

Sharp cheddar and Gruyère provide a balance of richness and meltability. However, you can experiment with mozzarella, Fontina, or even blue cheese for a bold twist.

Can I make this gratin lighter?

You can substitute half-and-half for heavy cream and reduce the cheese slightly. The dish will still be creamy but with fewer calories.

Is this recipe vegetarian-friendly?

Yes, this dish is a wonderful vegetarian comfort food option. Just ensure your cheeses are rennet-free if needed.

Can I freeze Cheesy Root Vegetable Gratin?

It’s best enjoyed fresh, but you can freeze it before baking. Assemble the gratin, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding extra time.

Cheesy Root Vegetable Gratin: The Perfect Thanksgiving Side Dish

Description

This Cheesy Root Vegetable Gratin is the ultimate holiday side dish, layering sweet potatoes, Yukon gold potatoes, parsnips, and beets with a rich cheese and cream sauce. Baked until golden and bubbling, it’s a comforting, elegant addition to any festive table.

Ingredients

Scale

2 large sweet potatoes, peeled and thinly sliced
3 Yukon gold potatoes, thinly sliced
2 parsnips, peeled and sliced
2 medium beets, peeled and thinly sliced
1 large onion, thinly sliced
2 cups heavy cream
1 ½ cups sharp cheddar cheese, shredded
2 tablespoons flour
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated
2 tablespoons butter
1 teaspoon fresh thyme
2 cloves garlic, minced
Salt and black pepper, to taste
½ cup breadcrumbs
2 tablespoons Parmesan cheese
1 tablespoon melted butter

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Instructions

Preheat oven to 375°F (190°C).
Peel and thinly slice vegetables into 1/8-inch rounds.
Melt butter in a saucepan, whisk in flour to make a roux, slowly pour in cream, and stir until thickened. Add garlic, thyme, salt, and pepper, then stir in cheddar and Gruyère until melted.
Butter a 3-quart baking dish. Layer sweet potatoes, parsnips, Yukon golds, and beets in order. Repeat until filled.
Pour cheese sauce evenly over the vegetables.
Mix breadcrumbs, Parmesan, and melted butter. Sprinkle over top.
Cover with foil and bake for 45 minutes. Remove foil and bake 20 more minutes until tender and golden brown.
Let rest 10 minutes before serving.

Notes

Make ahead by assembling the gratin a day early and refrigerating before baking. Swap cheeses like Fontina or Colby Jack for variety. Fresh rosemary or sage also make great herb variations.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Holiday
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 320
Sugar: 6g
Sodium: 420mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 9g
Cholesterol: 60mg