What vegetables work best for a root vegetable gratin?

A mix of root vegetables like Yukon gold potatoes, sweet potatoes, parsnips, rutabaga, or carrots work beautifully. The variety adds flavor and color, and they all hold up well to baking.

Can I make a vegetable gratin ahead of time?

Absolutely. Assemble the dish up to one day ahead, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed. You can also bake it fully and reheat the next day.

What cheese is best for a cheesy vegetable gratin?

Gruyère is a classic choice for its melty texture and nutty flavor. Sharp white cheddar, fontina, or even a mix of parmesan and mozzarella work great too. Always grate fresh for the best melt.

Can I make this gratin gluten-free or dairy-free?

Yes! For a gluten-free version, no changes are needed; there’s no flour or breadcrumbs unless you add a topping. For dairy-free, use plant-based butter, non-dairy cream, and vegan cheese alternatives, but expect a slightly different texture.

Cheesy Root Vegetable Gratin: Comfort Food at Its Creamiest

Ingredients

Scale

2 medium sweet potatoes, peeled and thinly sliced

2 Yukon gold potatoes, peeled and thinly sliced

2 parsnips, peeled and thinly sliced

2 cups heavy cream

3 cloves garlic, minced

1 tsp fresh thyme (or 1/2 tsp dried)

Salt and pepper, to taste

2 tbsp unsalted butter

1 1/2 cups shredded Gruyère cheese (or sharp white cheddar)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter.

2. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant (about 1 min). Stir in cream, thyme, salt, and pepper. Simmer for 2–3 mins, then remove from heat.

3. Layer 1/3 of sweet potatoes in dish. Sprinkle with cheese and a bit of cream. Repeat with parsnips, then Yukon golds, continuing until all veggies are layered.

4. Pour remaining cream sauce evenly over the top. Sprinkle final layer of cheese.

5. Bake uncovered for 50–60 mins, until golden and bubbling. Cover with foil if browning too quickly.

6. Let rest for 10 mins before serving to allow layers to set.

Notes

Use a mandoline slicer for even slices.

Substitute Gruyère with fontina or cheddar.

Add a layer of sautéed leeks or kale for variation.

Make ahead: Assemble and refrigerate up to 24 hours before baking.

Author: Chef Saly
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 4g
Sodium: 260mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg