Name: Cheesy Root Veggie Gratin
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: French-Inspired
Ingredients: 2 medium sweet potatoes peeled and thinly sliced 2 medium Yukon gold potatoes peeled and thinly sliced 2 medium golden beets peeled and thinly sliced 1 medium red beet peeled and thinly sliced 1 parsnip peeled and thinly sliced (optional) 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk 1 cup grated Gruyère cheese; 0.5 cup grated sharp white cheddar; 0.25 teaspoon ground nutmeg Salt and black pepper to taste 2 garlic cloves minced 1 teaspoon fresh thyme leaves or 0.5 tsp dried 1 teaspoon chopped fresh rosemary Olive oil or cooking spray for greasing Fresh thyme or rosemary sprigs for garnish

Description

Looking for a cozy, satisfying, and colorful meal that brings both flavor and elegance to the table? This Cheesy Root Veggie Gratin is a show-stopping dish layered with tender sweet potatoes, Yukon golds, beets, and parsnips, all baked in a luscious garlic and herb-infused cheese sauce. Perfect for dinner ideas, holiday spreads, or easy vegetarian meals, this dish is both beautiful and crave-worthy. It’s one of those quick-prep, easy recipes that feels gourmet without the fuss—perfect for anyone looking to upgrade their weeknight dinner or impress at a potluck. A must-try for anyone who loves comforting food ideas with a refined twist.

Ingredients

2 medium sweet potatoes peeled and thinly sliced

2 medium Yukon gold potatoes peeled and thinly sliced

2 medium golden beets peeled and thinly sliced

1 medium red beet peeled and thinly sliced

1 parsnip peeled and thinly sliced (optional)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup grated Gruyère cheese

0.5 cup grated sharp white cheddar

0.25 teaspoon ground nutmeg

Salt and black pepper to taste

2 garlic cloves minced

1 teaspoon fresh thyme leaves or 0.5 tsp dried

1 teaspoon chopped fresh rosemary

Olive oil or cooking spray for greasing

Fresh thyme or rosemary sprigs for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.

2. Thinly slice all the root vegetables using a mandoline or sharp knife. Soak sliced potatoes in cold water for 10 minutes, then pat dry.

3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until thickened.

4. Remove from heat, stir in both cheeses, garlic, nutmeg, salt, and pepper. Mix until smooth.

5. Arrange vegetable slices in overlapping rows, alternating colors and types. Slightly tilt them upright.

6. Spoon cheese sauce between layers, sprinkling herbs as you go. Pour remaining sauce over the top.

7. Cover with foil and bake for 40 minutes. Remove foil and bake uncovered for 20–25 minutes until golden and bubbly.

8. Let the gratin rest for 10–15 minutes before serving. Garnish with fresh thyme or rosemary.

9. Serve warm and enjoy the creamy, cheesy, herb-infused layers.

Notes

Always slice vegetables evenly to ensure uniform cooking and a tidy layered appearance.

Freshly grated cheese gives the smoothest melt and richest flavor—skip the pre-shredded versions.

Allow the gratin to rest after baking so the layers hold together when sliced.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Side Dish
Method: Baking
Cuisine: French-Inspired

Nutrition

Serving Size: 1 slice (~1/6 of dish)
Calories: 310
Sugar: 6g
Sodium: 390mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 10g
Cholesterol: 55mg

Keywords: cheesy root veggie gratin, vegetarian gratin, holiday side dish, layered vegetable casserole, easy dinner, cozy comfort food