Cheesy Root Vegetable Gratin: A Comforting Classic for Cozy Nights

There’s something undeniably comforting about a dish that combines tender, thinly sliced root vegetables, warm cream, and rich, gooey cheese. It’s the kind of food that speaks to the soul, filling your kitchen with savory aromas and your table with satisfied smiles. Cheesy Root Vegetable Gratin is more than just a side dish—it’s an invitation to slow down, gather close, and indulge in a classic that’s been reimagined for your modern table. Whether you’re hosting a holiday feast or looking for a hearty companion to your weeknight meal, this gratin delivers warmth, depth, and elegance in every bite.

Why You’ll Love This Cheesy Root Vegetable Gratin

You’re probably familiar with the traditional potato gratin. But when you expand the flavor palette to include a variety of root vegetables like carrots, parsnips, and even rutabaga, the dish takes on a whole new complexity. This version is:

• Deeply flavorful: Gruyère and white cheddar melt into the cream, creating a rich and savory sauce.
• Texturally satisfying: The vegetables soften just enough to be tender while still offering a pleasant bite.
• Visually stunning: Layers of orange, gold, and cream are picture-perfect on your table.
• Flexible: You can make it in advance, reheat it, and even customize the veggie selection to match your pantry or farmer’s market haul.

If you’re looking for a show-stopping side dish that feels luxurious without being fussy, this is it.

Ingredients for Cheesy Root Vegetable Gratin

Essential Ingredients

To bring this dish to life, you’ll need the following:

• Yukon gold potatoes – about 1 pound, thinly sliced
• Carrots – 2 large, peeled and sliced
• Parsnips – 2 medium, peeled and sliced
• Heavy cream – 2 cups
• Gruyère cheese – 1 cup, freshly shredded
• White cheddar cheese – 1 cup, freshly shredded
• Garlic – 2 cloves, minced
• Fresh thyme – 1 teaspoon, chopped
• Butter – for greasing the baking dish
• Salt and black pepper – to taste

Ingredient Tips

• Use a mandoline slicer: It helps achieve uniform slices so everything cooks evenly.
• Avoid pre-shredded cheese: It often contains anti-caking agents that prevent it from melting smoothly.
• Fresh herbs: Thyme pairs beautifully with the earthy vegetables, but rosemary or sage are also lovely alternatives.

How to Make Cheesy Root Vegetable Gratin (Step-by-Step)

Step 1 – Prepare the Vegetables

Start by washing, peeling, and slicing your root vegetables into uniform 1/8-inch slices. This ensures even cooking and makes layering easier. Yukon gold potatoes provide a buttery base, while carrots and parsnips add sweetness and depth.

Step 2 – Make the Cream Mixture

In a small saucepan, combine the heavy cream, minced garlic, thyme, salt, and pepper. Warm the mixture over medium-low heat until just simmering—don’t let it boil. You want the garlic to infuse the cream, creating a deeply savory base for the gratin.

Step 3 – Layer the Gratin

Butter a 9×13-inch baking dish thoroughly. Start by arranging a layer of potatoes, followed by a layer of carrots, and then parsnips. Sprinkle a handful of each cheese over the vegetables. Continue layering until all the vegetables and cheese are used up, finishing with a generous topping of cheese.

Pour the warm cream mixture evenly over the top, making sure it seeps between the layers.

Step 4 – Bake

Cover the dish with foil and place it in a preheated 375°F oven. Bake for 30 minutes covered, then remove the foil and bake an additional 20–25 minutes until the top is golden brown and bubbly.

Allow the gratin to rest for about 10 minutes before serving. This helps the cream set and makes it easier to slice.

Tips for the Best Root Vegetable Gratin

Getting the perfect gratin isn’t difficult, but a few smart tips can make all the difference:

• Shred cheese yourself: The melt and flavor will be far superior.
• Layer thoughtfully: Alternate colors and textures for visual and textural appeal.
• Don’t overbake: You want the vegetables to hold their shape and the top to be golden, not dry.
• Let it rest: Giving the gratin a few minutes out of the oven will result in cleaner slices and a creamier texture.

What to Serve with Cheesy Root Vegetable Gratin

This dish is incredibly versatile, pairing beautifully with both proteins and lighter sides. Try serving it with:

• Roasted turkey or chicken: The richness of the gratin complements poultry perfectly.
• Glazed ham: The sweet-salty profile works well with the creaminess.
• Grilled pork chops: Earthy flavors from the root vegetables balance the meatiness.
• Fresh green salad: Bright, acidic greens help cut through the richness.
• Sautéed spinach or kale: Adds a healthy contrast and a pop of color.

Nutritional Information (Per Serving)

Understanding what’s on your plate is just as important as how it tastes. Here’s a breakdown of the approximate nutrition for a one-cup serving:

• Serving Size: 1 cup
• Calories: 320
• Sugar: 5g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 65mg

This is a rich dish, so keep portions balanced with lighter sides or pair it with lean proteins.

Frequently Asked Questions About Cheesy Root Vegetable Gratin

Conclusion

There’s a certain satisfaction that comes from pulling a bubbling dish of cheesy root vegetable gratin from your oven. The aroma, the golden crust, the creamy interior—it all works together to create a side dish that’s every bit as memorable as the main course. This gratin is a celebration of rustic ingredients turned into something luxurious and inviting.

Whether you serve it during the holidays or fold it into your regular rotation of comfort foods, you’ll find yourself coming back to it again and again. You don’t need fancy ingredients or hours in the kitchen—just a little love, a few roots, and a whole lot of cheese. Try it once, and it may just become your go-to dish for when you want to impress, nourish, and comfort—all in one.

More Tasty Ideas

• Cheesy Green Bean Casserole: This creamy, cheesy side dish makes a delicious companion to your Cheesy Root Vegetable Gratin. It brings the same comforting flavors and melty cheese appeal, perfect for holidays or hearty dinners.
• Creamy Scalloped Potatoes: Featuring thinly sliced potatoes in a rich, buttery cream sauce, this dish is a close cousin to the root vegetable gratin. The velvety texture and savory flavor profile make it a go-to choice for potato lovers.
• Southern Baked Macaroni and Cheese: If you love the decadence of cheese-forward dishes, this Southern classic offers a flavorful, baked alternative. The crispy cheese topping and gooey interior will satisfy the same craving for indulgent comfort food.

Cheesy Root Vegetable Gratin

Print Recipe

A comforting and cheesy side dish made with layers of thinly sliced root vegetables baked in a rich, garlic-infused cream sauce and topped with melted Gruyère and white cheddar. Perfect for holiday dinners or cozy family meals.

• Author: Benchi
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 75 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 lb Yukon gold potatoes, peeled and thinly sliced
• 2 large carrots, peeled and thinly sliced
• 2 medium parsnips, peeled and thinly sliced
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 cup Gruyère cheese, shredded
• 1 cup white cheddar cheese, shredded
• 2 tbsp unsalted butter (for greasing the dish)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 375°F.
2. Grease a 9×13-inch baking dish with butter.
3. In a small saucepan, heat the heavy cream with minced garlic, thyme, salt, and pepper until just simmering. Do not boil.
4. Arrange a layer of potatoes in the bottom of the dish, followed by a layer of carrots and then parsnips.
5. Sprinkle a mix of Gruyère and white cheddar cheese over the vegetable layers.
6. Repeat the layering process, finishing with a layer of cheese on top.
7. Pour the warm cream mixture evenly over the entire dish.
8. Cover with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
10. Let the gratin rest for 10 minutes before serving.

Notes

• Use a mandoline slicer for even, thin vegetable slices.
• Freshly grated cheese melts better than pre-shredded varieties.
• You can substitute sweet potatoes, rutabaga, or turnips for other root vegetables.
• Letting the gratin rest before serving helps the sauce thicken and settle.