Cheesy Root Vegetable Gratin That Wins Every Holiday Table (Seriously So Good!)

I call this **Cheesy Root Vegetable Gratin** my holiday mic-drop side dish because, every single year, it steals the spotlight from the turkey. Yes… even the turkey. I love the way tender slices of sweet potatoes, parsnips, and beets cozy up under a blanket of cream, Parmesan, and Gruyère. If that doesn’t scream “I’m the main character,” I don’t know what does. 🙂 I’ve made this **root vegetable gratin** a dozen different ways, and each time, it reminds me why I keep coming back. I love the creamy sauce, the golden cheesy crust, and that tiny whisper of thyme that makes you feel warm inside. It works as a **holiday vegetable side dish**, a **Christmas vegetable side**, or just your secret weapon when you need an impressive meal. Plus, it’s a no-brainer when you want a comforting dish with personality. Ever wondered why people go crazy for a good **vegetable gratin recipe**? This cozy casserole-style beauty layers veggies and cheese like they’re besties destined for greatness. Some folks call it **sweet potato gratin**, others swear by **parsnip gratin**, and my beet-loving friends call it—wait for it—**beet gratin**. Whatever the combo, the result feels fancy but still totally accessible. IMO, a perfect **creamy vegetable casserole** delivers depth, texture, and that irresistible cheese pull. FYI, the Gruyère brings a nutty kick, making this dish richer and way more interesting than your average veggie bake. I love serving this with roasted chicken or rib roast, and on Thanksgiving, it sits proudly with all those **Thanksgiving side dishes** like stuffing, green beans, and cranberry sauce. Want vegetarian holiday bliss? Look no further because this is a gorgeous **vegetarian gratin** that satisfies everyone at the table—even the carnivores. You’ll build the base with cream, garlic, and thyme, then layer the veggies and drown them lovingly in sauce and cheese. I bake it covered, uncover it to crisp the top, and watch it transform into a **Gruyère vegetable bake** masterpiece. The first time I made it, I went full perfectionist and sliced everything with a mandoline… then almost sliced my fingers. Use your knife if it’s safer—your fingers will thank you. You can prep this ahead (yes, it’s one of those **make-ahead holiday sides**) and bake it the next day. I love convenience—and sleep—so that’s a big win. And hey, if someone asks whether it’s gluten-free, you can proudly tell them YES—there’s no flour, so it’s perfect for anyone craving a **gluten-free veggie bake**. I’ll guide you step-by-step so you can build your own **baked vegetable casserole** that looks and tastes like a cozy hug. Ready to dive into comfort food heaven? Let’s go!

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced
• 2 parsnips, thinly sliced
• 2 medium beets, peeled and thinly sliced
• 2 cups heavy cream
• 2 cups shredded Gruyère cheese
• 1 cup grated Parmesan
• 3 garlic cloves, minced
• 2 tbsp butter
• 1 tsp fresh thyme leaves
• Salt & black pepper to taste

Instructions

1. Preheat your oven to 400°F (205°C) for this epic **oven-baked gratin**.
2. Butter a large baking dish so nothing sticks and everything stays happy.
3. Heat cream with garlic, thyme, salt, and pepper. Bring it to a simmer.
4. Layer sweet potatoes at the bottom of the dish.
5. Add a sprinkle of Gruyère and Parmesan.
6. Repeat with parsnips and beets.
7. Keep layering veggies and cheese until you reach the top.
8. Pour warm cream mixture evenly over the layers.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove foil and bake for 20–25 minutes until golden and bubbly.
11. Rest for 10 minutes before serving. Yes, patience matters!

Variations

I love mixing things up, and you can go wild here too:

• Spice it up: Add a dash of nutmeg or smoked paprika.
• Swap veggies: Try carrots or turnips for new flavors.
• Extra crispy: Top with breadcrumbs and butter before baking.

Serving & Tips

Serve this **comfort food vegetable recipe** with roast chicken, turkey, or a big bowl of greens. I store leftovers in the fridge for up to 3 days and reheat them at 350°F (175°C). The flavors get even deeper the next day—like magic. For a cozy winter vibe, enjoy this with hot cider, a fuzzy blanket, and your favorite show. 🙂

Final Thoughts

I adore this **healthy root veggie bake** because it turns everyday veggies into a show-stopping dish. I remember making it for a Christmas dinner, and everyone asked for seconds—even the beet haters. Cooking feels like art, and this dish lets me paint with veggies and cheese. Enjoy this recipe, make it your own, and share it with someone you love!

FAQs

Can I make this ahead?

Yes! Build the casserole, cover, and refrigerate for up to 1 day. Bake before serving.

Can I swap the cheese?

Absolutely. Use cheddar or Fontina if you prefer. Just keep it melty and flavorful.

Can I freeze it?

I don’t recommend freezing because the cream separates. It’s best fresh.

Is this vegetarian?

Yes! This is a totally delicious vegetarian gratin.