I’ve always seen my kitchen as my favorite playground. Growing up, I learned that cooking was more than a task—it was a way to gather, celebrate, and create memories. Now, with my two energetic kids, I love turning simple, fresh ingredients into meals that spark their imagination. Family dinners are never just about food—they’re full of laughter, playful taste tests, and endless questions about flavors and origins.
One of our favorites is my Cheesy Root Vegetable Gratin. Sweet potatoes, parsnips, and beets layered with creamy cheese create a bubbling, golden dish that warms the soul. Seeing Lily and Jasper’s eyes light up every time I serve it reminds me why I love experimenting in the kitchen.
This dish is both indulgent and wholesome, highlighting the beauty of seasonal root vegetables while keeping everyone happy at the table. It’s a recipe that turns simple ingredients into a family favorite.
Why Make This Recipe
Cheesy Root Vegetable Gratin is the perfect balance of comfort and nutrition. Packed with vibrant root vegetables, this dish shines especially during the colder months when hearty meals fill the culinary scene. Sweet potatoes contribute natural sweetness, while parsnips add a hint of nuttiness. Beets bring a beautiful color and earthiness, making this dish not just a treat for the palate but a feast for the eyes.
Using readily available ingredients, Amelia emphasizes how simple it is to prepare this dish. It’s great for weeknight dinners, special occasions, or even meal prepping for the week. Plus, because it’s loaded with veggies, you can feel good about serving it to your family. Kids often love it, especially when they see the cheese bubbling and golden on top!
The recipe also allows for a creative twist; each family member can help in the kitchen, choosing their favorite veggies or deciding how cheesy they want it. Cooking together can spark conversations and create lasting memories—something Amelia cherishes deeply.
How to Make Cheesy Root Vegetable Gratin
Ingredients
- 1 tablespoon unsalted butter (softened)
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
- 14 tablespoons heavy cream, divided (whole milk is fine, but mixture won’t thicken as much or be as creamy)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened butter.
- Slice the sweet potatoes, parsnips, and beets into very thin rounds. A mandoline is the best tool for this, providing even slices that cook uniformly.
- Place each vegetable into its own bowl. Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets.
- Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Don’t forget to season each bowl generously with salt and pepper. Toss everything together until all slices are well coated.
- Pour the remaining ¼ cup cream into the bottom of the baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic.
- Stand the slices of sweet potatoes on a bias, forming the first row. Follow with parsnips and then beets. Continue layering until all veggies are used, creating six rows of colorful root vegetables.
- Season the top of the gratin with salt, pepper, and the remaining Parmesan.
- Cover the dish with foil and bake for 30 minutes or until the vegetables are tender.
- Uncover the dish and sprinkle with shredded gruyere. Return to the oven uncovered, and bake for an additional 18 to 20 minutes or until fork-tender, the cheese is melted, and the top is lightly browned.
- Finish with a sprinkle of fresh thyme leaves before serving.
How to Serve Cheesy Root Vegetable Gratin
This Cheesy Root Vegetable Gratin stands beautifully on its own as a comforting centerpiece for your meal. If you want, serve it with a simple side salad for a pop of freshness. Amelia often pairs it with roasted chicken or grilled fish for a balanced meal.
As the gratin cools slightly from the oven’s heat, slice portions straight from the dish. The layers of colorful vegetables peek through, inviting everyone to dive in! Amelia’s children especially love scooping their servings, creating little “mountains” of gratin on their plates, and mixing it with other foods, making each bite a new adventure in flavors and textures.
How to Store Cheesy Root Vegetable Gratin
Leftovers are a wonderful aspect of Cheesy Root Vegetable Gratin! If you happen to have any left (which is rare in Amelia’s home), let it cool completely before storing it.
- Place the leftover gratin in an airtight container and refrigerate for up to three days.
- To reheat, cover it with foil and pop it back in a 350°F (175°C) oven until warmed through, about 20-25 minutes.
The flavors meld even more overnight, making for a delightful next-day treat!
Tips to Make Cheesy Root Vegetable Gratin
- Choose Your Vegetables: Feel free to mix in other root vegetables like carrots or turnips for variety.
- Don’t Rush the Slicing: Taking your time will yield even slices, ensuring that everything cooks uniformly. If your kids are helping, they can use kid-safe knives for additional fun!
- Customize the Cheese: While gruyere adds a lovely nuttiness, mixing in a bit of cheddar or gouda can also introduce new flavors.
- Add a Crunch: For added texture, consider sprinkling some breadcrumbs mixed with Parmesan on top before the final bake for a crispy topping.
Variation
While Cheesy Root Vegetable Gratin is perfect as is, you can also add a hint of warmth by including spices like nutmeg or a dash of cayenne pepper. This playful twist can make the gratin feel global, showcasing how traditions can blend seamlessly in the kitchen.
FAQs
1. Can I use other types of cheese?
Yes! Feel free to experiment with different cheeses. A mixture of cheddar and mozzarella can give a nice stretch and flavor!
2. What can I serve with Cheesy Root Vegetable Gratin?
This dish pairs wonderfully with roasted meats, grilled fish, or alongside a fresh green salad for a balanced meal.
3. Can I prepare this gratin in advance?
Yes! You can assemble the gratin ahead of time up to the baking step. Just cover and refrigerate until you are ready to bake.
Cooking is a beautiful journey, and Amelia encourages anyone to bring a great dish like Cheesy Root Vegetable Gratin into their kitchens. It’s not just about delicious food but about sharing moments and crafting memories around the dinner table. Gather your family, embrace the joy of cooking together, and let each bite tell your story!
Cheesy Root Vegetable Gratin
Ingredients
Method
- Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened butter.
- Slice the sweet potatoes, parsnips, and beets into very thin rounds using a mandoline.
- Place each sliced vegetable in its own bowl. Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets.
- Top each bowl of sliced vegetables with ½ ounce of grated Parmesan and 1 teaspoon of minced thyme. Season generously with salt and pepper. Toss to coat.
- Pour the remaining ¼ cup cream into the bottom of the baking dish. Sprinkle with ½ ounce of Parmesan and the minced garlic.
- Stand the slices of sweet potatoes, parsnips and beets in the baking dish to create alternating layers.
- Season the top of the gratin with additional salt, pepper, and the remaining Parmesan.
- Cover the dish with foil and bake for 30 minutes or until the vegetables are tender.
- Uncover the dish, sprinkle with shredded gruyere and bake uncovered for another 18 to 20 minutes until the cheese is melted and the top is lightly browned.
- Finish with a sprinkle of fresh thyme leaves before serving.