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A baked cheesy root vegetable gratin in a white rectangular dish, featuring neatly layered slices of zucchini, tomato, yellow squash, and eggplant topped with melted cheese and sprinkled herbs.

Cheesy Root Vegetable Gratin

A rich and creamy cheesy root vegetable gratin with perfectly layered vegetables, a smooth, well-seasoned cream mixture, and a melty cheese layer. This comforting side dish is both a crowd-pleaser and a perfect way to make vegetables the star of your meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, French
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Russet potatoes Sliced to ⅛ inch thickness - Can substitute with Yukon Gold potatoes
  • 2 Sweet potatoes Sliced to ⅛ inch thickness - Optionally substitute with Butternut squash
  • 2 Parsnips Sliced to ⅛ inch thickness - Can substitute with celery root
  • 2 Carrots Sliced to ⅛ inch thickness - Optionally substitute with golden beets
  • 3cloves Garlic Minced
  • 1 ½cups Gruyère cheese Grated
  • 1cup Sharp cheddar cheese Grated
  • ¼cup Parmesan cheese Grated - For topping

Equipment

  • 1 9x13 baking dish (Buttered for the dish)
  • 1 Sharp Knife or Mandoline (For slicing vegetables evenly)
  • 2 Large mixing bowls (For mixing cream and layering veggies)
  • 1 Medium saucepan (For preparing the cream mixture)
  • 1 Box grater (For grating cheese)
  • 1 Aluminum foil (For covering during the bake)

Method
 

  1. Preheat oven to 375°F and butter the baking dish
    A close-up of cheese ingredients, including wedges and shreds of Parmesan, a pat of butter, and small bowls of fresh herbs, all arranged on a rustic surface.
  2. Slice vegetables into ⅛-inch thick rounds
    A saucepan of creamy sauce with visible sprigs of fresh thyme and a sprinkle of seasoning, simmering gently on the stove.
  3. Heat cream and milk, adding garlic, thyme, and spices
    An uncooked vegetable gratin in a white baking dish, with colorful rows of sliced zucchini, yellow squash, carrots, and onions, sprinkled with shredded cheese and seasoned with pepper.
  4. Layer vegetables with cream and cheese between layers
  5. Bake covered for 45 minutes, then uncover to bake until golden
    A baked cheesy root vegetable gratin in a white rectangular dish, featuring neatly layered slices of zucchini, tomato, yellow squash, and eggplant topped with melted cheese and sprinkled herbs.

Nutrition

Serving: 1cupCalories: 345kcalCarbohydrates: 33gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 350mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 7500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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