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Cheesy root vegetable gratin baked with layers of creamy root vegetables and cheese

Cheesy Root Vegetable Gratin

This hearty and comforting gratin features a delicious medley of root vegetables baked in a creamy, cheesy sauce until golden and bubbly. It's the perfect side dish for any meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • 9x13 inch baking dish
  • saucepan
  • whisk

Ingredients
  

Root Vegetables

  • 1.5 lbs potatoes peeled and thinly sliced
  • 1 lb carrots peeled and thinly sliced
  • 0.5 lb parsnips peeled and thinly sliced
  • 1 large sweet potatoes peeled and thinly sliced

Cream Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 0.5 cup heavy cream
  • 2 cloves garlic minced
  • 0.25 tsp nutmeg ground
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Cheese Topping

  • 1 cup Gruyère cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp fresh thyme chopped

For Serving (Optional)

  • 2 tbsp fresh parsley chopped

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Thinly slice all the peeled root vegetables, aiming for uniform thickness.
  • Arrange a third of the sliced mixed vegetables in an even layer at the bottom of the prepared baking dish.

Make the Cream Sauce

  • Melt butter in a saucepan over medium heat; stir in flour and cook for one minute.
  • Gradually whisk in the milk and heavy cream until smooth and slightly thickened; add minced garlic, nutmeg, salt, and pepper.
  • Continue to cook, stirring occasionally, until the sauce thickens to coat the back of a spoon, about 3-5 minutes.

Assemble and Bake

  • Pour a third of the cream sauce over the vegetable layer in the baking dish; sprinkle with a third of both the Gruyère and Parmesan cheeses.
  • Repeat the layering process two more times, ending with a generous layer of sauce and cheese on top.
  • Cover the baking dish with foil and bake for 30 minutes; then remove the foil and bake for another 15-20 minutes, or until the gratin is golden brown and bubbly.

Rest and Serve

  • Remove the gratin from the oven and let it rest for 10 minutes before serving.
  • Garnish with fresh chopped parsley if desired, then serve warm.

Notes

For extra flavor, you can add a pinch of cayenne pepper to the cream sauce for a subtle kick. Ensure your vegetables are sliced thinly and uniformly for even cooking. This dish can be assembled ahead of time and refrigerated; just bring it to room temperature before baking and add a few extra minutes to the baking time if needed.