This Cheesy Root Veggie Gratin is warm, comforting, and easy to make. Thin slices of potatoes, carrots, and parsnips bake in a creamy garlic sauce and melt-under a golden layer of cheese. The top turns bubbly and brown while the inside stays tender and silky. It smells rich and savory and has a creamy, slightly sweet bite from the root vegetables. Serve it as a cozy side or a simple main with a crisp salad.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 365 kcal
- Protein: 8 g
- Carbohydrates: 15 g
- Fat: 30 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 300 mg
Why Make This Cheesy Root Veggie Gratin
This gratin is a simple way to turn humble root vegetables into a rich, satisfying dish. It blends creamy texture with a crisp, cheesy top. The vegetables caramelize slightly as they bake, adding sweet, nutty flavor. It pairs well with roasted meats or stands alone with a bright salad. It’s also flexible — use what you have on hand and adjust for diet needs.
How to Make Cheesy Root Veggie Gratin
You will slice the vegetables thin, mix a garlicky cream, assemble layers, and bake until the cheese is golden. The steps are straightforward and forgiving. Uniform slicing helps the vegetables cook evenly. If you want a lighter dish, use milk instead of heavy cream and reduce the cheese.
Ingredients:
- 2 cups of root vegetables (like potatoes, carrots, and parsnips), thinly sliced
- 1 cup of grated cheese (like Gruyère or cheddar)
- 1 cup of heavy cream or milk
- 1 clove of garlic, minced
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Thinly slice the root vegetables about 1/8-inch thick so they cook evenly. Mince the garlic. Lightly grease a baking dish so the gratin won’t stick. If you prefer, peel the vegetables; leaving skins on adds color and texture.
Step 2: Mixing
In a bowl, stir the heavy cream or milk with the minced garlic, and season with salt and pepper. Taste the cream mixture to be sure the seasoning is balanced. Layer the sliced root vegetables in the prepared baking dish in even rows or overlapping circles.
Step 3: Cooking
Pour the cream mixture evenly over the layered vegetables so it settles between slices. Sprinkle the grated cheese over the top in a thin, even layer. Cover the dish tightly with foil and bake for 30 minutes until the vegetables begin to soften.
Step 4: Finishing
Remove the foil and bake for an additional 15–20 minutes until the cheese is bubbly and golden brown. Let the gratin rest for 5 minutes so the sauce sets slightly. Garnish with fresh thyme or rosemary before serving.
How to Serve Cheesy Root Veggie Gratin
Serve warm as a side with roasted chicken, pork, or beef. For a vegetarian meal, pair it with a crisp green salad and crusty bread. The gratin also works as a cozy main for two when served with a simple soup. Cut into squares and plate with fresh herbs for an attractive presentation.
How to Store Cheesy Root Veggie Gratin
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through to keep the top crisp.
- Freezer: Freeze portions in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating tip: Cover loosely with foil while reheating to avoid over-browning; remove foil for the last 5–10 minutes to crisp the top.
Expert Tips for Perfect Cheesy Root Veggie Gratin
- Slice evenly: Use a mandoline or sharp knife to get uniform slices so everything cooks at the same rate.
- Par-cook firm roots: If your potatoes are thick or very starchy, blanch slices for 3–4 minutes in boiling water to shorten baking time.
- Cheese choice: Gruyère melts beautifully and adds nuttiness. Sharp cheddar gives a bold flavor. Mix cheeses for depth.
- Lighter option: Swap heavy cream for whole milk or half-and-half. Add a tablespoon of flour to the milk to slightly thicken the sauce if needed.
- Crunchy top: For a crunchy finish, sprinkle breadcrumbs mixed with a little melted butter on top before the final bake.
- Season well: Root vegetables need good seasoning. Taste the cream mix before pouring and adjust salt and pepper.
Delicious Variations
- Herbed Gratins: Add a teaspoon of Dijon mustard and extra thyme to the cream for a tangy lift.
- Onion and Leek: Layer thinly sliced onions or leeks with the root vegetables for sweetness and depth.
- Bacon or Pancetta: Fry small bacon pieces until crisp and scatter them between layers for smoky flavor.
- Vegan: Use full-fat coconut milk or a cashew cream and a vegan cheese alternative. Add nutritional yeast for a cheesy note.
- Spiced Twist: Stir a pinch of nutmeg or smoked paprika into the cream for warmth and complexity.
Frequently Asked Questions
Q: Can I use frozen sliced root vegetables?
A: You can, but thaw them first and pat dry to remove excess moisture. Frozen vegetables release more water and can make the gratin runny. Adjust baking time as needed.
Q: Do I have to peel the vegetables?
A: No. Thinly peeled or unpeeled works. Keeping skins on adds color, fiber, and nutrients. Peel if the skins are tough or if you prefer a smoother texture.
Q: How thin should I slice the vegetables?
A: Aim for about 1/8-inch (3 mm) thickness. This ensures even cooking. Too thick means longer bake time; too thin can make them mushy.
Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
Q: My top browned too fast. What should I do?
A: If the cheese browns before the vegetables are tender, loosely tent the dish with foil and continue baking until done. Finish uncovered for a few minutes to re-brown the top if needed.
Q: How can I reduce calories but keep flavor?
A: Use whole milk or half-and-half instead of heavy cream. Reduce the cheese slightly and add flavor with herbs, mustard, or a sprinkle of Parmesan.
Conclusion
This Cheesy Root Veggie Gratin is a cozy, flavorful dish that feels special but is easy to make. It delivers creamy texture, golden cheese, and the satisfying sweetness of baked root vegetables. Try it as a weeknight side or bring it to a holiday table. For another version and extra inspiration, see Cheesy Root Vegetable Gratin | Spoon Fork Bacon. Give it a go — it’s a simple way to make any meal feel a little more comforting.
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Cheesy Root Veggie Gratin
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cheesy Root Veggie Gratin features thin slices of root vegetables baked in a creamy garlic sauce, topped with a layer of melted cheese, creating a warm and comforting dish.
Ingredients
- 2 cups of root vegetables (like potatoes, carrots, and parsnips), thinly sliced
- 1 cup of grated cheese (like Gruyère or cheddar)
- 1 cup of heavy cream or milk
- 1 clove of garlic, minced
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
- Preheat the oven to 375°F (190°C). Thinly slice the root vegetables about 1/8-inch thick. Mince the garlic and lightly grease a baking dish.
- In a bowl, stir the heavy cream or milk with minced garlic, and season with salt and pepper. Layer the sliced root vegetables in the prepared baking dish.
- Pour the cream mixture evenly over the layered vegetables. Sprinkle grated cheese over the top and cover with foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the cheese is golden brown. Let rest for 5 minutes and garnish with fresh herbs before serving.
Notes
For a lighter option, use milk instead of heavy cream and reduce the cheese. You can also add breadcrumbs for a crunchier top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
