Cheesy Root Veggie Gratin
Alright, let’s talk about this Cheesy Root Veggie Gratin. It’s basically a cozy, cheesy hug in a baking dish. You’ve got layers of thinly sliced sweet potatoes, parsnips, and beets, all mingling together under a blanket of creamy, cheesy sauce. The Parmesan gives it that salty, nutty kick, and the Gruyere melts into gooey perfection. Then, there’s a little bit of fresh thyme sprinkled in to keep things bright and herby. It’s one of those dishes that looks fancy but is actually pretty easy to whip up. Perfect for a laid-back dinner or when you’re trying to impress at a family gathering.
Servings
Ingredients
- 1 tablespoon unsalted butter softened
- 12 long sweet potatoes each about 2 inches thick, peeled
- 3 to 4 large parsnips trimmed and peeled
- 3 to 5 small beets peeled
- 1 1/4 cup heavy cream divided (you can use whole milk, but it won’t be as thick or creamy)
- 4 ounces grated Parmesan cheese divided
- 1 tablespoon fresh thyme minced, divided (plus a little extra for garnish)
- 1 clove garlic minced
- 1 ounce shredded Gruyere cheese
- Salt and freshly ground black pepper to taste
Instructions
- Start by preheating your oven to 400˚F. Grease a 3-quart baking dish with softened butter and set it aside.
- Slice your sweet potatoes, parsnips, and beets into thin rounds. If you have a mandoline, now’s the time to use it—it’ll make the slicing super easy and even. Place each veggie in its own separate bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Sprinkle each bowl with 1/2 ounce of grated Parmesan and 1 teaspoon of minced thyme. Don’t forget a generous pinch of salt and a few cracks of black pepper. Toss each bowl until the veggie slices are well coated.
- Pour the remaining 1/4 cup of cream into the bottom of your greased baking dish. Sprinkle in 1/2 ounce of Parmesan and add the minced garlic, spreading it out evenly.
- Time to layer! Start with a stack of sweet potatoes and arrange them standing up diagonally at the top of the dish. Next, add a row of parsnips, then a row of beets right after that. Keep alternating until you’ve filled the dish, creating about 6 rows of colorful, layered veggies.
- Sprinkle the top with a little extra salt, pepper, and the rest of the Parmesan. Cover the dish with foil, then slide it into the oven.
- Let it bake, covered, for about 30 minutes or until the veggies have softened.
- Remove the foil, sprinkle shredded Gruyere over the top, and place the dish back in the oven. Bake, uncovered, for another 18-20 minutes. You’ll know it’s ready when the veggies are tender, the cheese is melted, and the top is nicely browned.
- Finish with a sprinkle of fresh thyme leaves. Serve it hot, and watch it disappear!
Notes
Making this Cheesy Root Veggie Gratin gluten-free is actually super simple. Most of the ingredients are naturally gluten-free, but there are a few things to watch out for. First, make sure your Parmesan and Gruyere cheeses don’t contain any additives or fillers that could have gluten (it’s rare, but it can happen). If you want to make the sauce a bit thicker, you can skip using regular flour and go for a gluten-free thickener like cornstarch or arrowroot powder—just mix a small amount with cold water before adding it to the sauce. That way, you’ll still get that rich, creamy texture without any gluten worries.