Cheesy Root Vegetable Gratin – A Cozy Thanksgiving Side Dish

Cheesy Root Vegetable Gratin is the ultimate comfort side for Thanksgiving. Layers of tender sweet potatoes, parsnips, and beets mingle with cream and cheese, creating a dish that’s earthy, creamy, and irresistibly golden on top. Each forkful balances sweet, savory, and nutty flavors, with a crisp cheesy crust that makes it special enough for your holiday table. It’s make-ahead friendly, vegetarian, and absolutely stunning when served in rows of colorful vegetables. Whether you’re hosting a big family feast or bringing a side to share, this gratin promises cozy warmth and plenty of flavor.

Why You’ll Love This Cheesy Root Vegetable Gratin

This Cheesy Root Vegetable Gratin isn’t just tasty, it’s practical. The creamy layers of sweet potatoes, parsnips, and beets bake into a tender base while Parmesan and Gruyère create a perfectly crisp top. It looks beautiful on the table thanks to the alternating rows of colorful vegetables. Because it can be prepared in advance, you’ll save time on the busy holiday. It’s vegetarian-friendly too, making it a welcoming choice for every guest. From the first bite, you’ll enjoy sweet, earthy flavors with just the right hint of garlic and thyme. This gratin brings comfort, color, and a touch of elegance to Thanksgiving.

Ingredients You’ll Need

To make Cheesy Root Vegetable Gratin, gather a few simple but flavorful ingredients. Sweet potatoes bring natural sweetness and bright orange color. Parsnips add a nutty, earthy taste and creamy texture when baked. Beets lend vibrant color and an earthy depth that pairs beautifully with cheese. Heavy cream gives richness and helps the vegetables bake evenly. Parmesan cheese provides salty, nutty flavor while Gruyère melts into a smooth, golden topping. Fresh thyme adds a gentle herbal note, while a minced garlic clove gives warmth. A bit of butter keeps the baking dish perfectly coated. Finish with salt and pepper to balance flavors. These ingredients combine into a cozy and flavorful dish that feels both rustic and festive.

Substitutions and Variations

If you don’t have heavy cream, you can use whole milk or half-and-half, though the texture will be slightly lighter. Parmesan can be swapped for Fontina, Swiss, Comté, Gouda, or mild Cheddar if you prefer different cheesy flavors. Gruyère is excellent for melting, but Swiss is a reliable substitute. Thyme can be replaced with sage, rosemary, chives, or green onions for an herbal twist. For vegetables, try turnips or rutabaga in place of beets or parsnips. Each will add a unique flavor while keeping the dish hearty and colorful. If you want a milder gratin, skip the beets and stick to sweet potatoes and parsnips for a creamy, golden bake.

Tools You’ll Need

A mandoline helps you slice vegetables evenly, ensuring each piece cooks at the same rate. If you don’t have one, a sharp knife will work with a little patience. Separate bowls are useful for tossing each vegetable with cream, cheese, and seasonings before layering. You’ll also need a 3-quart baking dish, which is just the right size for this gratin. Foil is important for covering during the first bake, and a spatula makes serving easy. With these basic kitchen tools, preparing this side dish feels simple and stress-free.

How to Make Cheesy Root Vegetable Gratin

Prep and Slice the Vegetables

Peel the sweet potatoes, parsnips, and beets. Slice them into thin, even rounds using a mandoline or sharp knife. Keep each vegetable in its own bowl.

Coat and Season Each Vegetable

Pour 4 tablespoons of cream into both the sweet potato and parsnip bowls, and 2 tablespoons into the beet bowl. Add half an ounce of Parmesan and a teaspoon of thyme to each. Season with salt and pepper, then toss gently until all slices are coated.

Layer and Arrange in the Dish

Butter a 3-quart baking dish. Pour in ¼ cup cream, sprinkle with ½ ounce Parmesan, and add minced garlic. Arrange the vegetables standing upright in rows, alternating sweet potato, parsnip, and beet for a striped effect. Make about six rows, packing snugly.

Bake with Cream and Cheese

Sprinkle the top with salt, pepper, and Parmesan. Cover with foil and bake at 400˚F for 30 minutes until softened. Remove the foil, sprinkle Gruyère over the top, and return to the oven for 18–20 minutes. The gratin is ready when fork tender, golden, and bubbling. Garnish with fresh thyme before serving.

Tips for the Best Root Vegetable Gratin

To prevent beet juice from staining the dish, coat slices lightly in cream before layering. Keep the bottom layer light on cream so colors stay separate. Slice vegetables evenly so they cook at the same pace. Covering with foil helps steam the vegetables and soften them before crisping the top. For the best cheesy crust, use Gruyère or another well-melting cheese and bake uncovered at the end. Let the gratin rest a few minutes before serving so flavors settle.

Make-Ahead and Storage Instructions

This dish is perfect for preparing ahead. Assemble the gratin up to one day in advance and store tightly wrapped in foil in the refrigerator. When ready to serve, bake as directed but add an extra 5–7 minutes to account for reheating. Leftovers can be stored in the fridge for a day, though the cheese crust will soften. To refresh it, reheat uncovered in the oven until warm and slightly crisp again.

What to Serve with Cheesy Root Vegetable Gratin

This gratin pairs beautifully with traditional Thanksgiving mains. Serve it alongside roasted turkey, glazed ham, or even roasted chicken. It also complements other sides like Cranberry Turkey Stuffing Balls or classic green bean casserole. Its earthy sweetness and creamy layers balance well against savory meats and tangy cranberry sauces. On a holiday table filled with flavors, this colorful gratin stands out both in taste and presentation.

Nutrition Information

One serving of Cheesy Root Vegetable Gratin provides about 265 calories. It offers 22 grams of carbohydrates, 9 grams of protein, and 17 grams of fat. You’ll also get 5 grams of fiber and 7 grams of natural sugars. With over 4,600 IU of Vitamin A and a solid boost of calcium, it brings both nutrition and flavor. It’s a cozy side dish that tastes indulgent while delivering a good balance of nutrients.

Explore Similar Recipes

You’ll also enjoy browsing other holiday favorites on our home page. For festive inspiration, check out comforting casseroles, savory stuffing recipes, and colorful vegetable sides.

Conclusion

Cheesy Root Vegetable Gratin is more than just a side dish, it’s a cozy centerpiece for your Thanksgiving table. With creamy layers of sweet potatoes, parsnips, and beets, every bite is full of earthy flavor and comforting richness. The golden cheesy crust adds the perfect contrast, while the colorful rows make the dish visually stunning. Because it can be assembled ahead of time, it’s also practical for busy holiday cooking. Whether paired with turkey, ham, or roasted chicken, it complements the meal beautifully.

Even beyond Thanksgiving, this gratin is a wonderful choice for winter dinners, Sunday roasts, or any meal where you want something hearty and comforting. Try it once, and you’ll find yourself looking forward to making it again and again. For more seasonal recipe ideas and table inspiration, visit our Pinterest page and bring fresh holiday flavor into your kitchen.

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