Cheesy Root Vegetable Gratin

Golden, creamy, and bubbling with cheese, this Cheesy Root Vegetable Gratin is the ultimate comfort food for your Thanksgiving table. With tender layers of Yukon golds, sweet potatoes, and Gruyère, every bite feels indulgent yet balanced by earthy roots and herbs. It’s rich, cozy, and absolutely irresistible.

Why You’ll Love This Cheesy Root Vegetable Gratin

You’ll love this gratin for its creamy, cheesy goodness that feels both rustic and elegant. The nutty Gruyère melts beautifully with sharp cheddar and Parmesan, creating an irresistible golden crust. Beneath it, layers of tender root vegetables soak up thyme-infused cream, turning soft and flavorful. This dish feels indulgent yet wholesome thanks to the mix of sweet potatoes, turnips, and parsnips. It’s versatile enough for any winter meal but special enough for Thanksgiving. Each bite balances creamy richness with earthy sweetness, making it a crowd favorite every time. Plus, it pairs beautifully with turkey or stands tall as a vegetarian main.

Step-by-Step Instructions for Making Cheesy Root Vegetable Gratin

Dairy and Cheese

Heavy cream, butter, Parmesan, white cheddar, and Gruyère create a luscious, velvety base. Together, they bring richness, flavor depth, and that irresistible bubbling crust on top.

Vegetables

Use Yukon gold potatoes, sweet potato, parsnip, turnip, and rutabaga for color, texture, and natural sweetness. Each adds its own flavor, creating a layered and balanced dish.

Seasonings

Simple yet aromatic — garlic, fresh thyme, salt, and black pepper bring everything to life. These seasonings complement the earthy roots and creamy sauce perfectly.

Step-by-Step Instructions

Prepare the Cream Mixture

Start by preheating your oven to 375°F. Grease your 3-quart baking dish with butter. Then, in a small saucepan, gently warm the heavy cream over medium heat. Add minced garlic, thyme, salt, and pepper. Stir occasionally until it begins to simmer softly. Remove from heat and let the flavors infuse for a few minutes.

Slice and Layer the Vegetables

Meanwhile, peel and thinly slice all your root vegetables. A mandoline works best for uniform slices, which helps them cook evenly. In a large bowl, toss them together to mix colors and textures. In another bowl, combine all your cheeses. Layer half of the vegetables in the baking dish, slightly overlapping them like scalloped potatoes. Sprinkle with half the cheese mixture. Then, repeat with the remaining vegetables and cheese.

Bake Until Golden and Bubbly

Carefully pour the warm cream mixture evenly over the layered vegetables. Cover the dish with foil and bake for 30 minutes. Then uncover and bake for 25 to 30 minutes more until the top turns golden and bubbly. If you love an extra-crispy crust, broil for 2 to 3 minutes. Let it rest for 10 minutes before serving so the layers set nicely.

Tips for the Best Gratin

Always slice the vegetables thinly for even cooking. A mandoline ensures consistent layers and saves time. Letting the gratin rest before serving allows the creamy sauce to thicken and settle. For extra crispiness, broil briefly after baking. Also, try balancing sweet and starchy vegetables for a more complex flavor — the sweetness of sweet potato pairs beautifully with the subtle bite of turnip or rutabaga. Remember, fresh thyme and good-quality cheese make all the difference in flavor and texture.

Make Ahead and Storage Instructions

You can prepare the entire dish a day in advance. Simply assemble the gratin, cover tightly, and refrigerate until ready to bake. When serving, bring it to room temperature for 15 minutes before reheating in the oven. Leftovers stay fresh in an airtight container for up to three days. To reheat, warm gently in a 350°F oven until heated through. Avoid microwaving, as it can make the texture uneven. This dish reheats beautifully, maintaining its creamy layers and cheesy crust.

Variations and Substitutions

This gratin is flexible and welcomes creativity. Swap in carrots, celery root, or even beets for extra color and depth. You can use any semi-hard cheese like Fontina, Havarti, or Swiss instead of Gruyère or cheddar. For a lighter version, try half cream and half milk or replace cream with coconut milk for a dairy-free twist. To make it vegetarian, ensure your cheese is rennet-free. If you enjoy stronger flavors, add caramelized onions or roasted garlic for an extra savory layer. The mix of roots can change with the season — that’s the beauty of this dish.

Serving Suggestions

Serve this gratin beside juicy turkey breast with crispy skin for Thanksgiving or with roasted meats for a winter dinner. It also shines as a comforting vegetarian main paired with a crisp green salad or roasted Brussels sprouts. For a full holiday spread, try it alongside buttery herb stuffing for a perfect Thanksgiving spread or southern maple sweet potato casserole for the holidays. The balance of flavors and textures makes this a star side that fits every table beautifully.

Other recipes you may enjoy

• Southern maple sweet potato casserole for the holidays
• Classic baked mac and cheese Thanksgiving recipe
• Buttery herb stuffing for a perfect Thanksgiving spread
• Juicy turkey breast with crispy skin for Thanksgiving

Conclusion

This Cheesy Root Vegetable Gratin is the perfect blend of creamy, cheesy comfort and earthy fall goodness. With layers of tender vegetables, fragrant thyme, and bubbling cheese, it’s a side dish that turns any meal into a celebration. Whether you’re hosting Thanksgiving or craving a cozy weekend dinner, this gratin promises warmth and satisfaction in every bite. Save it, share it, and savor it — this one’s sure to become a new family favorite. Find more cozy ideas and recipe inspiration on Pinterest.