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Originally Posted On: https://www.goodcook.com/recipes/Cheesy-Root-Vegetable-Gratin

Cheesy Root Vegetable Gratin is the perfect cheesy side dish for fall and winter meals. Thinly sliced root vegetables are cooked in a buttery thyme-infused cream, layered with two kinds of cheese, and baked until bubbly and golden. This crowd-pleasing Cheesy Root Vegetable Gratin is perfect as a Thanksgiving side dish and for family-friendly meals and special occasions.

Sweet potatoes, parsnips, and beets come together in this rich and cheesy side dish. This gratin recipe calls for thinly sliced fall root vegetables, and the easiest way to quickly slice root veggies evenly is with a GoodCook Mandolin. The GoodCook Adjustable Nonslip Handheld Mandolin slicer is the perfect kitchen tool for transforming fruits and vegetables into uniform slices or julienne strips. With 3 blade thicknesses and a julienne option, you can easily slice over the countertop or directly over a bowl. The stainless steel blades recess safely and neatly into the body, and they can go straight into the dishwasher for easy cleaning!

This recipe also calls for shredded parmesan and gruyere cheese, and with the GoodCook Touch Stainless Steel Box Grater, shredding cheese is quick and easy. The GoodCook Touch Stainless Steel Box Grater features 4 cutting surfaces with sharp stainless steel blades and a storage box to catch the grated food. A rubber bottom prevents slipping and sliding on the counter, cutting board, or plate.

For the baking, we use a GoodCook Oval Ceramic Baking Dish. It features oversized handles for carrying and an attractive oven-to-table design. As the gratin bakes, the cheese and cream start to bubble and create a deliciously rich sauce. Here are the simple steps you’ll need to make this fall-inspired cozy side dish.

How to make Cheesy Root Vegetable Gratin

1. Heat the oven to 400˚F and butter a GoodCook 3 quart baking dish with butter.
2. Using a GoodCook mandoline, slice the sweet potato, parsnips, and beets into very thin rounds, about ¼ inch thick. Transfer each vegetable to its bowl.
3. Grate the parmesan and Gruyere cheeses with a GoodCook cheese grater and set aside.
4. Pour 4 TBSP cream over the sweet potatoes and parsnips and 2 TBSP cream over beets. Top each bowl of sliced vegetables with 3 TBSP grated Parmesan and 1 teaspoon minced thyme. Season generously with salt and pepper and toss together until all vegetable slices are well coated.
5. Pour the remaining heavy cream into the bottom of a GoodCook baking dish. Grab a stack of sweet potatoes and arrange them standing up on a bias at the top of the baking dish. Follow the sweet potato row with a row of parsnips and a row of beets. Repeat with the remaining sweet potatoes, parsnips, and beets, creating 6 rows of root vegetables.
6. Season the top of the gratin with salt, pepper, minced garlic, and a sprinkle of the remaining parmesan. Cover with foil and bake for 30 minutes or until the vegetables are soft. Uncover the gratin and top with shredded gruyere.
7. Place the gratin back into the oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until the vegetables are fork-tender, the cheese has melted, and the top has lightly browned. Finish with a sprinkle of fresh thyme leaves and serve warm.

How to store leftover cheesy root vegetable gratin

• Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, bake in a 325°F oven for 20-30 minutes or heat in the microwave at 50% power for 3 to 5 minutes.
• To freeze, place leftovers in an airtight container or resealable freezer bag and freeze for up to 12 months. Thaw in the fridge overnight and heat as directed above.

GoodCook has all the cookware you’ll need to get this rich, cheesy and delicious side dish on the table. From a GoodCook Adjustable Nonslip Handheld Mandolin for cutting the root vegetables to a GoodCook Touch Stainless Steel Box Grater, GoodCook has you covered. We love the GoodCook Oval Ceramic Baking Dish for casseroles and side dishes like this au gratin root vegetable recipe. It’s roomy enough for a good portion of food and features durable porcelain with an enamel glaze that’s easy to clean. It also has an attractive oven-to-table design. Are you ready to whip up this cheesy and delicious side dish?

 Make & Share

Happy Cheesy Root Vegetable Gratin baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

• Serves: 4-6
• Difficulty: Medium
• Prep: 25 minutes
• Type: Side Dishes
• Total time: 1 hour 15 minutes

Bookmark itPrint recipeIngredients

• 1 TBSP butter softened
• 1-2 long sweet potatoes, peeled
• 3-4 large parsnips, ends trimmed and peeled
• 3-5 small beets, peeled
• 14 tablespoons heavy cream, divided
• ¾ cup Parmesan
• 1 TBSP fresh minced thyme, divided plus more for garnish
• 2 garlic cloves, minced
• 1/2 cup gruyere
• salt and pepper to taste

Directions

1. Heat the oven to 400˚F and butter a GoodCook 3 quart baking dish with butter.
2. Using a GoodCook mandoline, slice the sweet potato, parsnips, and beets into very thin rounds, about ¼ inch thick. Transfer each vegetable to its bowl.
3. Grate the parmesan and Gruyere cheeses with a GoodCook cheese grater and set aside.
4. Pour 4 TBSP cream over the sweet potatoes and parsnips and 2 TBSP cream over beets. Top each bowl of sliced vegetables with 3 TBSP grated Parmesan and 1 teaspoon minced thyme. Season generously with salt and pepper and toss together until all vegetable slices are well coated.
5. Pour the remaining heavy cream into the bottom of a GoodCook baking dish. Grab a stack of sweet potatoes and arrange them standing up on a bias at the top of the baking dish. Follow the sweet potato row with a row of parsnips and a row of beets. Repeat with the remaining sweet potatoes, parsnips, and beets, creating 6 rows of root vegetables.
6. Season the top of the gratin with salt, pepper, minced garlic, and a sprinkle of the remaining parmesan. Cover with foil and bake for 30 minutes or until the vegetables are soft. Uncover the gratin and top with shredded gruyere.
7. Place the gratin back into the oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until the vegetables are fork-tender, the cheese has melted, and the top has lightly browned. Finish with a sprinkle of fresh thyme leaves and serve warm.