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Cheesy Root Vegetable Gratin | Spoon Fork Bacon – Cozy, Golden, and Comforting
This cheesy root vegetable gratin is the kind of dish that makes the whole kitchen smell amazing. Layers of tender potatoes, sweet parsnips, earthy turnips, and velvety cream melt together under a bubbling blanket of cheese. It’s simple enough for a weeknight and special enough for a holiday table.
The texture is silky, the edges are crispy, and each bite is rich and deeply savory. If you love classic scalloped potatoes, this is that—upgraded with more flavor and a gorgeous mix of roots.
Why This Recipe Works
Root vegetables hold up to slow baking, so they become tender without falling apart. A light toss in cream and cheese seasons every slice, giving you flavor in every layer, not just on top.
The combination of Gruyère for nuttiness and Parmesan for salty depth makes the sauce rich without being heavy. Garlic and thyme add warmth, while a touch of Dijon brings brightness and balance. The top crisps beautifully, so you get both creamy and crunchy textures in one pan.
Shopping List
- Russet or Yukon Gold potatoes (about 1 1/2 pounds)
- Parsnips (2 medium)
- Turnips (2 medium) or rutabaga if you prefer
- Carrots (2 medium)
- Heavy cream (1 1/2 cups)
- Whole milk (1/2 cup) – or use all cream for extra richness
- Gruyère cheese, shredded (1 1/2 cups)
- Parmesan cheese, finely grated (1/2 cup)
- Unsalted butter (2 tablespoons)
- Garlic (3 cloves), minced
- Fresh thyme (2 teaspoons), chopped, or 1/2 teaspoon dried
- Dijon mustard (1 teaspoon)
- Kosher salt and black pepper
- Nutmeg (a pinch), optional but recommended
- Olive oil or nonstick spray for the baking dish
- Chives or parsley for garnish, optional
How to Make It
- Prep the oven and pan. Heat the oven to 375°F (190°C).
Lightly butter or oil a 9×13-inch baking dish or similar casserole.
- Slice the vegetables. Peel potatoes, parsnips, turnips, and carrots. Using a mandoline or sharp knife, slice into thin rounds, about 1/8 inch thick. Keep the slices similar in thickness for even cooking.
- Warm the cream mixture. In a saucepan, melt the butter over medium heat.
Add garlic and cook until fragrant, about 30 seconds. Stir in cream, milk, thyme, Dijon, a pinch of nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat until steaming but not boiling, then remove from heat.
- Toss with cheeses. In a large bowl, combine Gruyère and half of the Parmesan.
Reserve the other half of the Parmesan for the top.
- Build the first layer. Arrange a snug layer of mixed root vegetable slices in the dish, slightly overlapping. Season lightly with salt and pepper. Sprinkle a handful of the cheese mixture over the layer and spoon some warm cream mixture on top.
- Repeat the layers. Continue layering vegetables, seasoning, sprinkling cheese, and spooning on cream until everything is used.
Finish with a tidy top layer of vegetables. Pour any remaining cream over the top and scatter the remaining Parmesan.
- Cover and bake. Cover the dish tightly with foil and bake for 35–40 minutes, until the vegetables are nearly tender when pierced with a knife.
- Uncover and brown. Remove the foil and bake another 20–25 minutes, until the top is golden and bubbling and the edges are browned.
- Rest before serving. Let the gratin rest for 10–15 minutes so the sauce sets and slices hold together. Garnish with chopped chives or parsley if you like.
- Serve. Cut into squares or spoon into shallow bowls.
It pairs beautifully with roasted chicken, seared steak, or a crisp salad.
How to Store
- Refrigerate: Cool completely, then cover and store for up to 4 days. Reheat covered at 350°F until warmed through, then uncover for a few minutes to re-crisp the top.
- Freeze: For best texture, freeze after baking and cooling. Wrap tightly and freeze for up to 2 months.
Thaw overnight in the fridge, then reheat at 350°F, covered, until hot.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add an extra 10–15 minutes to the covered bake time.
Benefits of This Recipe
- Big flavor, simple steps: Everyday ingredients turn into an impressive side with minimal fuss.
- Flexible: Mix and match roots based on what you have—great for using up produce.
- Textural contrast: Creamy, tender centers with a golden, crisp top.
- Make-ahead friendly: Perfect for holidays and entertaining.
- Comfort food appeal: Cozy, cheesy, and satisfying without needing a main course to carry it.
Pitfalls to Watch Out For
- Uneven slices: Thick pieces take longer to cook and can leave the center firm. Aim for even, thin slices.
- Under-seasoning: Season each layer lightly.
The seasoning needs to reach every bite.
- Boiling the cream: If the cream boils hard, it can split. Warm it gently until just steaming.
- Skipping the rest: Cutting too soon makes it sloppy. Let it set before serving.
- Too much moisture: Very watery vegetables or excess milk can thin the sauce.
Stick to cream-heavy dairy for best results.
Alternatives
- Cheese swaps: Try white cheddar for sharpness, Comté for nuttiness, or Fontina for extra meltiness.
- Herb variations: Rosemary, sage, or a bit of chopped fresh oregano add different aromatic notes.
- Add-ins: Crispy bacon or pancetta, caramelized onions, or sautéed leeks layered within the gratin.
- Lighter dairy: Use half-and-half instead of cream for a lighter version, though it will be less rich.
- Gluten-free topping: This recipe is naturally gluten-free; for extra crunch, sprinkle crushed gluten-free crackers on top for the last 10 minutes.
- Vegetable swaps: Use celery root, rutabaga, or beets (golden beets bleed less) to change the flavor profile.
FAQ
Can I make this without a mandoline?
Yes. Use a sharp chef’s knife and take your time to cut thin, even slices. Aim for consistent thickness so everything cooks at the same rate.
How do I prevent the top from over-browning?
If the top browns too quickly after uncovering, tent loosely with foil.
You still want airflow so it crisps, but the tent will slow the browning.
What can I use instead of heavy cream?
Half-and-half works, though the sauce will be a bit looser. Avoid low-fat milk on its own, as it can curdle and won’t give the same silky texture.
Do I have to peel the vegetables?
For the best texture, yes—especially for parsnips and turnips. Potatoes can be left unpeeled if you scrub them well and like a rustic look.
Can I assemble this a day ahead?
Absolutely.
Cover tightly and refrigerate. Bake straight from the fridge, adding 10–15 minutes to the covered bake time.
What size baking dish should I use?
A 9×13-inch dish works well for these amounts. If your dish is smaller and deeper, add a few extra minutes to the covered portion of the bake.
How do I know when it’s done?
A thin knife should slide through the center with little resistance, and the edges should be bubbling.
The top should be golden and lightly crisp.
Can I make it vegetarian-friendly?
It already is, as long as your Parmesan is made with vegetarian rennet. Check the label or use a vegetarian hard cheese alternative.
What proteins pair well with this?
Roast chicken, pork tenderloin, steak, or baked salmon are all great. For a meatless meal, serve with a lemony arugula salad and roasted mushrooms.
How can I add more color?
Mix in rainbow carrots or golden beets, and finish with fresh herbs.
A drizzle of herb oil after baking also brightens the look and flavor.
In Conclusion
This cheesy root vegetable gratin delivers comfort, texture, and deep, savory flavor in every forkful. It’s easy to assemble, adapts to what’s in your crisper, and always looks impressive coming out of the oven. Whether you’re hosting a holiday dinner or just want a cozy side, this gratin earns a spot on the table.
Warm, golden, and satisfying—this is a keeper you’ll make again and again.
