Growing up, my grandma’s Cheesy Root Vegetable Gratin was always the star of the show at our family gatherings. The rich, creamy blend of tender root veggies and melty cheeses just had a way of bringing everyone together around the table. Even as a kid, I couldn’t get enough of that crispy golden top and the way the flavors seemed to melt in my mouth. It’s a dish that’s just so full of nostalgia and comfort.
And you know what? I think this Cheesy Root Vegetable Gratin recipe is going to become your new go-to as well. It’s just that good.
Why This Cheesy Root Vegetable Gratin Recipe Will Become Your Go-To
The Secret Behind Perfect Cheesy Root Vegetable Gratin
What makes this Cheesy Root Vegetable Gratin recipe so special is the blend of techniques and ingredients that come together to create the most incredible texture and flavor. The key is in thinly slicing the assorted root vegetables – things like potatoes, carrots, parsnips, and onions. This ensures they cook through evenly and develop a delectable creaminess when baked in the rich, creamy sauce.
Speaking of that sauce, it’s made with a generous amount of heavy cream, which gives the dish its luxurious, indulgent quality. But the real magic happens when you mix in the shredded cheddar and Gruyère cheeses. They melt to create a silky, gooey coating that coats every bite.
Essential Ingredients You’ll Need
- 3 pounds assorted root vegetables (such as potatoes, carrots, parsnips, and onions), peeled and sliced 1/4-inch thick: The thin, even slicing of these root veggies is crucial for ensuring they cook through and achieve that perfect tender-yet-creamy texture.
- 2 cups heavy cream: This heavy cream is what gives the gratin its indulgent, velvety richness.
- 1 1/2 cups shredded cheddar cheese: The cheddar cheese melts to create a wonderfully gooey, cheesy layer throughout the dish.
- 1 cup shredded Gruyère cheese: Nutty, melty Gruyère cheese adds an extra layer of flavor and texture.
- 3 garlic cloves, minced: Just a bit of fresh garlic adds an aromatic depth of flavor.
- 1 tablespoon fresh thyme leaves: The fragrant thyme complements the root vegetables beautifully.
- 1 teaspoon salt: Seasoning is key to bringing out all the natural flavors.
- 1/2 teaspoon black pepper: A touch of black pepper provides a subtle kick.
Step-by-Step Cheesy Root Vegetable Gratin Instructions
Preparing Your Cheesy Root Vegetable Gratin
With a prep time of just 20 minutes and a cook time of 50 minutes, this Cheesy Root Vegetable Gratin comes together in a total of 70 minutes. To get started, you’ll need a large baking dish or casserole dish, a sharp knife, and a mandoline slicer or food processor to thinly slice the root vegetables.
1- Begin by preheating your oven to 375°F. Peel and thinly slice the 3 pounds of assorted root vegetables into 1/4-inch thick rounds. This even slicing is key for ensuring they cook through evenly.
2- In a large bowl, combine the sliced root vegetables, heavy cream, shredded cheddar and Gruyère cheeses, minced garlic, fresh thyme leaves, salt, and black pepper. Toss gently to coat everything evenly.
3- Transfer the cheesy root vegetable mixture to your prepared baking dish, spreading it out in an even layer. Cover tightly with aluminum foil.
4- Bake the covered gratin for 30 minutes. The vegetables should be starting to soften and the cheese should be melting.
5- Remove the foil and continue baking for an additional 20 minutes, until the top is golden brown and bubbly.
6- Let the Cheesy Root Vegetable Gratin cool for 5-10 minutes before serving. Scoop out portions and enjoy this comforting, cheesy dish.
Pro Tips for Success
- Use a mix of root vegetables for the best flavor and texture. Potatoes, carrots, parsnips, and onions work beautifully together.
- Slice the veggies as evenly as possible to ensure they cook through at the same rate.
- Don’t be afraid to really pile on the cheese – the more, the merrier!
- For an extra crispy top, broil the gratin for 2-3 minutes at the end.
- Let the gratin rest for 10 minutes before serving to allow the cheesy sauce to thicken up.
Serving and Storing Your Cheesy Root Vegetable Gratin
Perfect Pairings for Cheesy Root Vegetable Gratin
This Cheesy Root Vegetable Gratin makes a wonderful 8-serving main dish, but it also works beautifully as a side. I love serving it alongside roasted chicken or pork for a cozy, comforting meal. It also pairs wonderfully with a fresh green salad or steamed broccoli for a veggie-packed plate.
As for beverages, a crisp white wine or a bold red would both be fantastic choices to complement the rich, cheesy flavors. And don’t forget the importance of warm, crusty bread for sopping up every last bit of that creamy sauce.
Storage and Make-Ahead Tips
Cheesy Root Vegetable Gratin is the perfect make-ahead dish. You can assemble the entire casserole up to 2 days in advance and keep it covered in the refrigerator until you’re ready to bake it. When you’re ready to serve, just pop it in the oven and bake as directed.
Leftovers will keep well in the refrigerator for 3-4 days. Simply reheat individual portions in the microwave or oven until warmed through. You can also freeze the baked and cooled gratin for up to 2 months. Thaw in the refrigerator overnight before reheating.
Variations and Dietary Adaptations for Cheesy Root Vegetable Gratin
Creative Cheesy Root Vegetable Gratin Variations
While this classic version of Cheesy Root Vegetable Gratin is hard to beat, there are plenty of ways to put your own spin on it. Try swapping in different root veggies like rutabaga, turnips, or sweet potatoes. You could also experiment with various cheese blends, like Parmesan and fontina or pepper jack and cheddar.
For a lighter twist, you could use half-and-half instead of heavy cream. And for added texture, top the gratin with a crunchy panko breadcrumb or crushed nut topping before baking.
Making Cheesy Root Vegetable Gratin Diet-Friendly
To make this dish a bit more diet-friendly, you can substitute the heavy cream with unsweetened almond milk or low-fat milk. Just keep in mind that this will result in a slightly less rich and creamy texture.
For a gluten-free version, simply use gluten-free flour or cornstarch to thicken the sauce. And for a vegan take, swap in plant-based shredded cheese alternatives and use coconut milk or cashew cream in place of the dairy.
Frequently Asked Questions
Q: Can I use just one type of root vegetable instead of a mix?
A: While you can certainly use just one type of root vegetable, I highly recommend using a mix. The combination of different veggies adds so much more complexity and flavor to the gratin.
Q: How long does this Cheesy Root Vegetable Gratin take to prepare and cook?
A: The total time for this recipe is 70 minutes, with 20 minutes of prep time and 50 minutes of cook time.
Q: Can I make this Cheesy Root Vegetable Gratin ahead of time?
A: Absolutely! You can assemble the entire casserole up to 2 days in advance and keep it covered in the fridge until you’re ready to bake it.
Q: How many servings does this Cheesy Root Vegetable Gratin recipe make?
A: This recipe yields 8 generous servings, making it perfect for feeding a crowd or having plenty of leftovers.
Q: What if my Cheesy Root Vegetable Gratin turns out too dry?
A: If your gratin seems a bit dry, simply add an extra 1/4 to 1/2 cup of heavy cream to the vegetable mixture before baking. This will help ensure a deliciously creamy, saucy texture.
Cheesy Root Vegetable Gratin
- Total Time: 70
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this Cheesy Root Vegetable Gratin. This creamy, indulgent dish is packed with tender root vegetables and a melty, cheesy topping that will have your family coming back for seconds.
Ingredients
– 3 pounds assorted root vegetables (such as potatoes, carrots, parsnips, and onions), peeled and sliced 1/4-inch thick
– 2 cups heavy cream
– 1 1/2 cups shredded cheddar cheese
– 1 cup shredded Gruyère cheese
– 3 garlic cloves, minced
– 1 tablespoon fresh thyme leaves
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat oven to 375°F.
2. In a large bowl, combine the sliced root vegetables, heavy cream, cheddar cheese, Gruyère cheese, garlic, thyme, salt, and pepper. Toss to coat the vegetables evenly.
3. Transfer the mixture to a 9×13-inch baking dish and spread it out in an even layer.
4. Bake for 45-55 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
5. Let the gratin cool for 10 minutes before serving.
Notes
For a crispier topping, broil the gratin for 2-3 minutes at the end of the baking time. You can also experiment with different cheese combinations or add in fresh herbs like rosemary or sage.
- Prep Time: 20
- Cook Time: 50
- Category: Salads and Bowls
- Method: Baking
- Cuisine: American
Conclusion
This Cheesy Root Vegetable Gratin is truly a comfort food classic that’s sure to become a new family favorite. The mix of tender root veggies and melty cheeses creates a dish that’s both indulgent and incredibly satisfying. Plus, with make-ahead and storage options, it’s the perfect recipe to have in your arsenal.
So what are you waiting for? Grab those root vegetables and let’s get to work on this cozy, comforting Cheesy Root Vegetable Gratin. I promise it’ll be love at first bite. Don’t forget to let me know how it turns out in the comments below!
