Root Vegetable Gratin with Sweet Potatoes, Parsnips & Beets – Rustic, Creamy & Beautiful

This colorful root vegetable gratin is creamy, savory, and naturally stunning. Layers of sweet potatoes, earthy beets, and tender parsnips baked in a garlicky cream sauce make it perfect for holidays or cozy dinners.

ingredients:

• 2 medium sweet potatoes, peeled and thinly sliced

• 2 parsnips, peeled and thinly sliced

• 2 medium beets, peeled and thinly sliced

• 2 cups heavy cream (or half-and-half)

• 2 cloves garlic, minced

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

• 1/2 tsp nutmeg

• Salt & black pepper, to taste

• 1 1/2 cups shredded Gruyère or sharp white cheddar

• 2 tbsp grated Parmesan

• 1 tbsp olive oil or butter (for greasing dish)

directions:

prep

Preheat oven to 375°F (190°C).

Grease a baking dish with olive oil or butter.

make the cream

In a small saucepan, warm cream with garlic, thyme, nutmeg, salt, and pepper.

Heat gently until just steaming — do not boil.

layer

Arrange a layer of sweet potatoes, parsnips, and beets in the baking dish.

Season lightly with salt and pepper.

Sprinkle with a little Gruyère.

Repeat layers until vegetables are used.

add cream

Pour warm cream evenly over the layered vegetables.

Top with remaining Gruyère and Parmesan.

bake

Cover tightly with foil and bake 45 minutes.

Remove foil and bake another 20–25 minutes until bubbly and golden and vegetables are fork-tender.

rest & serve

Let rest 10 minutes before serving.

💡 tips:

• Slice vegetables evenly for even cooking

• Roast beets briefly first if they’re very firm

• Add rosemary for extra depth

• This gratin reheats beautifully

⏲ prep time: 20 mins | bake time: 70 mins

serves: 6