This Cheesy Root Veggie Gratin is a cozy, comforting casserole that brings together layers of vibrant root vegetables baked in a luscious, cheesy cream sauce. Perfect for holidays, Sunday dinners, or simply when you crave something hearty and homemade, this dish offers rustic charm and flavor in every bite. The medley of colorful vegetables creates a stunning presentation, while the blend of cheeses melts into every layer, making it irresistibly creamy.

Whether you’re pairing it with a roast or letting it shine as a vegetarian centerpiece, this gratin will win over even the pickiest of eaters. It’s a modern twist on a classic French gratin dauphinoise, but with added earthy depth from golden beets, carrots, and sweet potatoes alongside traditional potatoes. The best part? It’s deceptively simple to make.

What Kind of Root Vegetables Work Best?

The beauty of this recipe is its flexibility. You can use a mix of Yukon gold potatoes, sweet potatoes, carrots, golden beets, and even purple potatoes for visual flair. Aim for uniform slices so they cook evenly. Root vegetables with similar cooking times work best—avoid ones like parsnips or turnips unless pre-cooked slightly. A mandoline slicer is your best friend here.

Ingredients for the Cheesy Root Veggie Gratin

Yukon Gold Potatoes: Creamy and buttery, they form the foundation of the gratin.
Sweet Potatoes: Offer a subtle sweetness that balances the richness of the dish.
Golden Beets: Add earthiness and beautiful color contrast without bleeding like red beets.
Carrots: Their slight sweetness enhances the flavor complexity.
Heavy Cream: Ensures a rich, velvety texture throughout the bake.
Gruyère Cheese: Melts beautifully and adds a nutty, savory punch.
Parmesan Cheese: Sharp, salty, and perfect for crisping the top.
Garlic & Thyme: Elevate the dish with warm, aromatic notes.
Salt & Pepper: For essential seasoning in every bite.

How To Make the Cheesy Root Veggie Gratin

Step 1: Prep the Veggies

Wash, peel, and thinly slice all root vegetables into uniform ¼-inch rounds. Use a mandoline slicer for consistent thickness. Preheat your oven to 375°F (190°C).

Step 2: Infuse the Cream

In a small saucepan, heat heavy cream with minced garlic, salt, pepper, and fresh thyme over low heat until warm and aromatic. Remove from heat before it boils.

Step 3: Layer the Vegetables

In a greased baking dish, arrange the vegetables in overlapping rows or a spiral pattern, alternating colors for a rainbow effect. Pour the infused cream evenly over the vegetables.

Step 4: Add Cheese

Sprinkle Gruyère and Parmesan evenly between layers and finish with a generous topping.

Step 5: Bake Until Golden

Cover with foil and bake for 40 minutes. Remove foil and bake another 20-25 minutes until bubbly and golden. Let rest 10 minutes before serving.

Serving and Storing This Gratin

This gratin is best served warm, straight from the oven, with the top beautifully golden and bubbling. It makes a gorgeous addition to any dinner table, particularly during fall and winter gatherings. For storage, let it cool completely, then refrigerate in an airtight container for up to 3 days. To reheat, cover with foil and warm in the oven at 325°F until heated through.

What to Serve With Cheesy Root Veggie Gratin?

Herb-Crusted Roast Chicken

The crispy skin and juicy interior of roast chicken pairs wonderfully with creamy gratin.

Garlic Butter Green Beans

Their crisp texture and light flavor balance the richness of the dish.

Braised Short Ribs

Hearty and deeply flavored, they complement the gratin’s velvety character.

Apple Fennel Salad

Adds a fresh, bright contrast to the savory and creamy casserole.

Honey-Glazed Carrots

For double root veggie magic with sweet notes.

Roasted Brussels Sprouts

A savory side with a slight bite, perfect with cheesy dishes.

Crusty Artisan Bread

Ideal for mopping up every last drop of cream and cheese.

Buttery Stuffed Artichokes

Their soft texture and garlicky filling work harmoniously with the gratin.

Want More Casserole Ideas?

If this Cheesy Root Veggie Gratin hit the spot, you might fall in love with these other comforting bakes:

Chicken Cordon Bleu Casserole for a meaty, cheesy crowd-pleaser.
Creamy Beef and Shells when you crave cozy, creamy pasta.
Dad’s Creamy Cheesy Au Gratin Potatoes if you’re after a more classic take.
French Onion Casserole for layers of caramelized depth.
Sweet Potato Casserole with a sweet twist perfect for the holidays.

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And let me know in the comments how yours turned out. Did you try purple potatoes or golden beets? Maybe swapped in leeks or added crushed walnuts?

I love hearing how you make each recipe your own. Got questions? Drop them below—we’re all here to help each other cook better.

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