Description
Craving a cozy, comforting dish that’s as stunning to serve as it is satisfying to eat? This Cheesy Root Veggie Gratin is your answer. With beautifully layered slices of sweet potatoes, golden potatoes, and beets baked in a garlic-infused cream sauce and topped with golden bubbling cheese, it’s perfect for holiday dinners, meatless meals, or cold-weather comfort. Whether you’re looking for easy dinner ideas, a healthy vegetarian side, or a food idea to impress guests, this easy recipe brings flavor, warmth, and a pop of color to the table.
Ingredients
3 medium Yukon Gold potatoes
2 medium sweet potatoes
2 medium beets
1 ½ cups heavy cream
2 cloves garlic, minced
1 ½ cups shredded Gruyère or white cheddar cheese
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves
1 sprig rosemary
Instructions
1. Wash, peel, and thinly slice all root vegetables using a mandoline or sharp knife.
2. In a saucepan, heat cream with garlic, salt, pepper, thyme, and rosemary until simmering. Remove herbs.
3. Grease a baking dish and layer vegetables vertically, alternating types and colors.
4. Pour the infused cream evenly over the layered veggies.
5. Sprinkle shredded cheese on top and drizzle with olive oil.
6. Cover with foil and bake at 375°F (190°C) for 35 minutes.
7. Uncover and bake for another 20 minutes until golden and bubbling.
8. Rest for 10 minutes before serving for easier slicing and best texture.
Notes
Use a mandoline slicer for evenly thin layers that cook perfectly.
For added depth, substitute half the cream with vegetable broth or add a pinch of nutmeg to the cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
Keywords: easy dinner, root vegetables, vegetarian recipe, gratin, healthy side dish