Name: Cheesy Root Veggie Gratin
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 large potatoes, peeled and thinly sliced; 2 medium carrots, peeled and thinly sliced; 2 medium parsnips, peeled and thinly sliced; 1 small sweet potato, peeled and thinly sliced; 1 ½ cups shredded Gruyère cheese; 1 cup heavy cream; 2 cloves garlic, minced; 2 tablespoons unsalted butter; 1 teaspoon fresh thyme leaves; Salt and black pepper to taste

Hey y'all! Looking for a cozy, crowd-pleasing dish that combines creamy, cheesy goodness with hearty root vegetables? This Cheesy Root Veggie Gratin fits the bill perfectly—layered with tender veggies and oozy cheese, it's ideal for holiday feasts, potlucks, or just jazzing up weeknight dinners. Let's get cooking!

Why You'll Love This Cheesy Root Veggie Gratin

Creamy, cheesy layers highlight the natural sweetness and earthiness of root veggies.
This gratin is customizable—swap in your favorites or whatever’s on hand.
It’s an impressive, comforting side that's easy enough for weeknights yet elegant for entertaining.
Prep is simple, and leftovers taste even better the next day.
It pairs perfectly with a variety of main dishes!

Cheesy Root Veggie Gratin Ingredients

1 pound Yukon Gold potatoes, peeled and thinly sliced
1 pound sweet potatoes, peeled and thinly sliced
½ pound parsnips, peeled and thinly sliced
½ pound carrots, peeled and thinly sliced
1 medium yellow onion, thinly sliced
2 cups shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
2 cups heavy cream
2 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon nutmeg

How to Make Cheesy Root Veggie Gratin

Step 1: Prep the Veggies & Cheese

Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish. Peel and thinly slice all veggies to about ⅛ inch for even cooking using a mandolin or sharp knife. Mix the Gruyère and cheddar together in a bowl.

Step 2: Make the Cream Mixture

In a saucepan, combine heavy cream, minced garlic, salt, pepper, nutmeg, and thyme. Warm gently over medium heat (do not boil), just until fragrant and combined, about 3 minutes. Remove from heat.

Step 3: Assemble the Gratin

Layer half of the potatoes, sweet potatoes, parsnips, carrots, and onions in the prepared dish. Sprinkle with half the cheese. Pour half the cream mixture over the layer. Repeat with remaining veggies, cheese, and cream.

Step 4: Bake

Dot top with butter. Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 20-25 minutes, or until the top is golden brown and bubbly, and veggies are tender when pierced with a knife.

Step 5: Rest & Serve

Allow your Cheesy Root Veggie Gratin to rest for 10-15 minutes out of the oven so the layers set up—then dig in!

Notes for Cheesy Root Veggie Gratin

If you don’t have a mandolin, just try to slice veggies as evenly as possible for consistent texture (how to use a mandolin safely).
Substitute half-and-half for heavy cream for a lighter gratin.
Letting the gratin rest after baking helps it slice cleanly for serving.

Cheesy Root Veggie Gratin Variations

Herby Gratin: Add fresh rosemary or sage for extra earthiness.
Vegan Version: Use coconut cream, plant-based cheese, and olive oil.
Spicy Kick: Mix in a pinch of cayenne pepper or red chili flakes.

Required Equipment for Cheesy Root Veggie Gratin

9x13-inch baking dish
Mandolin slicer or sharp knife
Medium saucepan
Mixing bowls
Aluminum foil

Cheesy Root Veggie Gratin Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the oven at 350°F (175°C) until warmed through, or microwave individual servings until hot. Avoid freezing, as the creamy texture may separate.

Serving & Pairing Suggestions for Cheesy Root Veggie Gratin

Serve alongside roasted or grilled meats—think roast chicken, pork tenderloin, or beef brisket.
Pair with a fresh green salad or steamed green beans for contrast.
This gratin makes a hearty main for vegetarians when served with crusty bread and a crisp white wine.

Pro Tips for Cheesy Root Veggie Gratin

For perfect even slices and quick prep, use a mandolin (read this mandolin slicer guide).
To avoid watery gratin, pat dry sliced veggies with paper towels before layering.
Sprinkle a thin layer of cheese between each vegetable layer for extra melt and flavor!

Cheesy Root Veggie Gratin FAQ

1. Can I make this Cheesy Root Veggie Gratin ahead?

Yes! Assemble, cover, and refrigerate for up to 24 hours before baking. Bring to room temperature before baking as directed.

2. Which other cheeses can I use?

Try fontina, mozzarella, or even goat cheese for a tangy twist—learn more about melting cheeses on The Kitchn.

3. Can I use only one type of root vegetable?

Of course! Just use a total of about 3 pounds of your favorite root veg and follow the same instructions.

Prep time: 25 minutes | Total time: 1 hour 30 minutes | Serves: 8

Cheesy Root Veggie Gratin