Description
This Cheesy Root Veggie Gratin is a comforting casserole packed with sweet potatoes, parsnips, and carrots layered in a creamy Gruyère cheese sauce. It’s the perfect side dish for holidays, cozy dinners, or anytime you crave baked root vegetables with a cheesy twist. Ideal for Thanksgiving, Christmas, or a hearty vegetarian main.
Ingredients
2 medium sweet potatoes
3 medium carrots
2 large parsnips
1 cup heavy cream
1 cup whole milk
1 1/2 cups grated Gruyère cheese
2 cloves garlic, minced
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter (for greasing dish)
Instructions
1. Peel and thinly slice the sweet potatoes, carrots, and parsnips using a mandoline or sharp knife.
2. In a medium saucepan, combine heavy cream and milk over medium heat. Stir in grated Gruyère, garlic, thyme, nutmeg, salt, and pepper. Heat gently until the cheese is melted and the sauce is smooth.
3. Butter a baking dish and arrange the sliced vegetables in overlapping layers.
4. Pour the cheese sauce evenly over the vegetables, ensuring it flows between the layers.
5. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 20-25 minutes until golden and bubbly.
6. Let the gratin rest for 10 minutes before slicing and serving.
Notes
Use a mandoline for evenly sliced vegetables that cook consistently.
Letting the gratin rest before serving ensures clean slices and full flavor.
You can swap Gruyère for white cheddar, fontina, or a mix if preferred.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of dish)
- Calories: 310
- Sugar: 7g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg