Some dishes just feel like fall. The kind that fills the kitchen with creamy, cheesy warmth and turns an ordinary evening into something special. This Cheesy Root Vegetable Gratin does exactly that. It’s layered with tender potatoes, parsnips, and turnips bubbling under a golden crust — perfect for cozy gatherings or a quiet Thanksgiving night in.
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Why You’ll Love This Cheesy Root Vegetable Gratin
This gratin is creamy, comforting, and deeply satisfying. The mix of root vegetables adds natural sweetness, while Gruyère and Parmesan melt into a silky, rich sauce. It fits beautifully on a Thanksgiving table, yet it’s simple enough for any cold-weather dinner.
It’s versatile too. You can swap the cheeses, prepare it ahead, or pair it with a slow cooker beef stew for cozy winter dinners. Every bite feels like comfort wrapped in cream and cheese.
Ingredients You’ll Need
You’ll need just a few classic ingredients to make this Cheesy Root Vegetable Gratin shine:
- Russet potatoes for structure and starch.
- Parsnips add a sweet, nutty layer.
- Turnips bring an earthy depth.
- Heavy cream and milk create a smooth, luscious sauce.
- Garlic and thyme add warmth and aroma.
- Gruyère and Parmesan for that irresistible cheesy crust.
If you can’t find Gruyère, swap in sharp white cheddar. It melts beautifully and gives a bolder flavor.
Step-by-Step: How to Make Cheesy Root Vegetable Gratin
Prep the Vegetables
Preheat the oven to 375˚F. Peel and thinly slice your potatoes, parsnips, and turnips. Try to keep the slices even — a mandoline slicer helps a lot here. Grease your baking dish with butter to keep the layers from sticking.
Mix the Cream Base
In a bowl, whisk together heavy cream, milk, garlic, thyme, salt, and pepper. This is the heart of the dish. It soaks into the vegetables and creates that silky, flavorful texture.
Layer with Cheese
Start layering one-third of the potatoes, parsnips, and turnips in the baking dish. Pour one-third of the cream mixture on top, then sprinkle one-third of each cheese. Repeat two more times, finishing with a generous layer of cheese.
Bake to Golden Perfection
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 20 to 25 minutes until the top turns golden and bubbly. Let it rest for 10 minutes before serving so the sauce thickens slightly.
Tips for Success
- Slice evenly. Thin, uniform slices ensure every bite cooks evenly.
- Make ahead. Assemble the gratin a day ahead, cover, and refrigerate. Bring to room temperature before baking.
- Serve warm. It tastes best right out of the oven, but you can reheat leftovers in the oven the next day.
- Pair it right. Try it with buttery herb stuffing to pair with creamy vegetable dishes for a full Thanksgiving spread.
Variations to Try
- Swap potatoes for sweet potatoes for a slightly sweeter flavor.
- Add celery root for a hint of earthiness.
- Try Gruyère and Fontina for extra creaminess or Parmesan and cheddar for a sharper edge.
- Sprinkle breadcrumbs on top for a crisp, rustic finish.
For another holiday classic, check out sweet potato casserole with marshmallows – a classic holiday side.
Frequently Asked Questions
Can I make this gratin ahead of time?
Yes, absolutely. You can assemble it up to a day in advance. Cover it tightly with foil and refrigerate. When ready to bake, bring it to room temperature and follow the recipe.
How do I store and reheat leftovers?
Keep leftovers covered in the fridge for up to 3 days. Reheat in a 350˚F oven until warm and bubbly. Avoid microwaving — the sauce can separate.
What can I use instead of heavy cream?
You can use half-and-half for a lighter version or combine whole milk with a little butter. The texture will be slightly less rich but still delicious.
More Such Recipes
- Roasted green beans with garlic and parmesan – easy and elegant side
- Slow cooker beef stew for cozy winter dinners
- Buttery herb stuffing to pair with creamy vegetable dishes
Cheesy Root Vegetable Gratin Recipe Card
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Cheesy Root Vegetable Gratin – Easy, Comforting & Delicious
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, golden Cheesy Root Vegetable Gratin made with potatoes, parsnips, and turnips layered in a rich thyme-garlic cream sauce. Perfect for Thanksgiving or cozy winter dinners.
Ingredients
1 pound russet potatoes, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
1 pound turnips, peeled and thinly sliced
1 tablespoon unsalted butter, softened (for greasing baking dish)
1½ cups heavy cream
½ cup whole milk
2 garlic cloves, minced
1 tablespoon thyme leaves
1¼ teaspoons salt
½ teaspoon ground black pepper
1¼ cups shredded Gruyère cheese
½ cup shredded Parmesan cheese
Instructions
1. Preheat oven to 375˚F.
2. Lightly grease a 3-quart baking dish with butter.
3. In a mixing bowl, combine heavy cream, milk, garlic, thyme, salt, and pepper.
4. Layer ⅓ of the potatoes, parsnips, and turnips in the baking dish, slightly overlapping.
5. Pour ⅓ of the cream mixture over the layer and top with ⅓ of both cheeses.
6. Repeat the layering process two more times, ending with cheese on top.
7. Cover dish with foil and bake for 25 minutes.
8. Remove foil and continue baking for 20 to 25 minutes until top is golden and bubbly.
9. Allow gratin to sit for 10 to 15 minutes before serving.
Notes
Can be made ahead: Assemble the gratin a day in advance, cover, and refrigerate. Bring to room temperature before baking.
Gruyère can be substituted with sharp white cheddar.
Best served warm; leftovers can be stored in the refrigerator and reheated in the oven.
A mandoline slicer is helpful for even thin slices of root vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Thanksgiving Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Sugar: 6g
- Sodium: 647mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 113mg
Final Thoughts
This Cheesy Root Vegetable Gratin feels like a warm hug on a cold evening. Each layer melts into the next, creating something simple yet deeply satisfying. It’s the kind of dish that brings everyone to the table and keeps them there a little longer.
If you make this recipe, share your version with us on Pinterest or tag us on Facebook. I can’t wait to see your cozy, golden creations.