Description
Golden layers of Yukon gold potatoes, sweet potatoes, carrots, and golden beets baked in rich cream and bubbling cheese—this Cheesy Root Veggie Gratin is the cozy side dish your dinner table has been craving. Whether you’re making it for a holiday or just need new dinner ideas, it checks all the boxes for easy recipe, crowd-pleasing food ideas, and beautiful presentation. It’s hearty, vegetarian-friendly, and the perfect blend of earthy root veggies and indulgent creamy texture. Ideal as a healthy snack alternative or a quick side for a comforting dinner idea.
Ingredients
1 ½ pounds Yukon gold potatoes, thinly sliced
1 pound sweet potatoes, thinly sliced
¾ pound golden beets, thinly sliced
¾ pound carrots, thinly sliced
2 cups heavy cream
2 cups Gruyère cheese, shredded
¾ cup Parmesan cheese, grated
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon butter, for greasing the pan
Instructions
1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. In a saucepan, warm the cream with garlic, thyme, salt, and pepper over low heat; do not boil.
3. Layer the sliced vegetables in the baking dish, alternating colors and types.
4. Pour the infused cream evenly over the vegetables.
5. Sprinkle Gruyère and Parmesan cheese between and on top of the layers.
6. Cover with foil and bake for 40 minutes.
7. Remove foil and bake uncovered for another 20–25 minutes until golden and bubbly.
8. Let rest for 10 minutes before serving.
Notes
Use a mandoline slicer for even layers and faster prep.
Let the gratin rest before serving to help it set for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 390
- Sugar: 6g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 95mg