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Root veggie gratin with golden melted cheese and thyme in a white baking dish.

Root Veggie Gratin

Creamy Root Veggie Gratin layered with sweet potatoes, parsnips, and turnips in a garlic-herb cream sauce, baked with melted Gruyère and Parmesan until golden and bubbling.
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Course: Dinner, Holiday Sides, Side Dish
Cuisine: American, French-inspired
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 8 servings
Calories: 340kcal
Cost: $10–$12 total

Equipment

  • Mandoline slicer (For uniform thin slices)
  • 9x13-inch baking dish (For layering vegetables)
  • Medium saucepan (For cream sauce)
  • Whisk (For stirring sauce smoothly)
  • Sharp knife (For peeling and trimming vegetables)
  • Cutting board (For prepping roots)
  • Aluminum foil (To cover dish during baking)
  • Oven (Preheated to 375°F)

Ingredients

Vegetables

  • 2 medium Sweet potatoes - Peeled and thinly sliced
  • 2 large Parsnips - Peeled and thinly sliced
  • 1 large Turnip - Peeled and thinly sliced
  • 2 medium Yukon Gold potatoes - Thinly sliced
  • 1 small Rutabaga - Peeled and thinly sliced (optional)

Cream Sauce

  • 2 cups Heavy cream
  • 1 cup Whole milk
  • 4 cloves Garlic - Minced
  • 2 tablespoon Fresh thyme leaves
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • ¼ teaspoon Nutmeg

Cheese & Topping

  • 1.5 cups Gruyère or Swiss cheese - Shredded
  • 0.5 cup Parmesan cheese - Grated
  • 2 tablespoon Butter - Cut into small pieces
  • Fresh thyme sprigs - For garnish

Instructions 

  • Add thyme sprigs and serve warm.
  • Use mandoline for ⅛-inch slices.
  • Heat cream, milk, garlic, and thyme; steep 10 mins.
  • Add salt, pepper, and nutmeg.
  • Grease baking dish generously.
  • Alternate colors and types evenly.
  • Add small amounts between every few layers.
  • Add remaining sauce, cover tightly with foil.
  • Bake 45 minutes.
  • Remove foil, top with cheeses and butter pieces.
  • Bake 30 minutes more until golden and bubbling.
  • Cool 10 minutes before serving.
    Root veggie gratin with golden melted cheese and thyme in a white baking dish.
  • Add thyme sprigs and serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Calories: 340kcal (17%) | Carbohydrates: 24g (8%) | Protein: 8g (16%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 80mg (27%) | Sodium: 350mg (15%) | Potassium: 620mg (18%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 9500IU (190%) | Vitamin C: 15mg (18%) | Calcium: 210mg (21%) | Iron: 1mg (6%)