Root Vegetable Gratin

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This Cheesy Root Vegetable Gratin recipe is an easy and delicious vegetable side dish. It is creamy, flavorful, and will become your go-to holiday recipe!

It’s officially time to begin holiday menu planning. During the holidays, especially Thanksgiving, I always include a sweet potato dish to my menu. This year I will be making this Root Vegetable Gratin. This root vegetable gratin is creamy, savory, and the perfect side dish! A medley of seasonal root vegetables is baked in a cream and cheese until golden and bubbly.

Root Vegetable Gratin recipe is easy to make and can be prepared a day ahead. All you need are a few key ingredients to make your new favorite side dish!  

ROOT VEGETABLE GRATIN INGREDIENTS 

Let’s go over the key ingredients needed for this cheesy root vegetable recipe. 

• ROOT VEGETABLES: I used a mix of sweet potatoes, Japanese sweet potatoes, purple yams, parsnips, and radishes. Turnips, rutabaga, celery root, and carrots will also be delicious in this recipe!
• BUTTER: I always use salted butter in my cooking and baking. Tillamook Extra Creamy Butter is my absolute favorite! You can use unsalted butter if you prefer, just increase the sea salt by ½ tsp in the recipe! 
• CREAM: This recipe calls for heavy cream. I don’t recommend replacing the cream with milk or a lower fat dairy. After all, it’s the holidays and comfort food deserves its place at your table!  
• CHEDDAR CHEESE: I use Tillamook Medium Cheddar cheese in this recipe and all of my recipes that call for cheddar cheese! Tillamook Medium Cheddar is a high-quality cheese made from cow’s milk that has not been treated with artificial growth hormones. And, the best part is that it is now available at Target nationwide (yay!). Find Tillamook at a store near you by visiting: https://clvr.li/WTB_target

HOW TO MAKE EASY ROOT VEGETABLE GRATIN 

This root vegetable gratin recipe is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect show-stopping side dish.

STEP 1: SAUTE ONION AND GARLIC

The first step in this vegetable gratin recipe is to saute the onion and garlic in butter.  

STEP 2: COMBINE INGREDIENTS

Next, combine the sauteed onions and garlic with the cream, vegetable stock, grated cheddar cheese, Dijon mustard, thyme, salt, and pepper. 

STEP 3: MIX CREAM/CHEESE MIXTURE WITH VEGETABLES 

Combine the diced vegetables with the cream/cheese mixture in a large mixing bowl.

STEP 4: POUR VEGETABLES INTO CASSEROLE DISH

Pour the vegetable mixture into a buttered casserole dish and spread evenly. 

STEP 5: TOP WITH MORE CHEESE 

In a bowl, combine grated cheddar cheese, panko breadcrumbs, and Italian seasoning. Sprinkle the mixture over the vegetables. 

STEP 6: COVER BAKING DISH AND BAKE!

Use a piece of aluminum foil to cover your casserole dish and bake covered for 1 hour. After one hour, carefully remove the foil and bake for another 25 minutes. 

STEP 7: ENJOY!

Once the root vegetable gratin is bubbly with a golden brown top, remove from the oven and let it rest for 10-15 minutes before serving.

 PERFECT CHEESY ROOT VEGETABLE GRATIN RECIPE FAQS 

WHAT DOES “GRATIN” MEAN?

Gratin is a French culinary term that means an ingredient or dish is topped with a browned crust. The crust is typically breadcrumbs, cheese, or a mixture of both. 

CAN YOU MAKE ROOT VEGETABLE GRATIN AHEAD OF TIME?

Yes! This root vegetable gratin can be assembled a day ahead. Prepare the dish and instead of baking it, cover the casserole dish tightly with plastic wrap and store in the refrigerator. The next day, replace the plastic wrap with aluminum foil and bake before serving. 

More Recipes You’ll Love!

• Golden Beet Salad
• Spicy Maple Roasted Carrots
• Halloumi Crusted Delicata Squash Galette
• Sweet Potato Turkey Shepherd’s Pie

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Root Vegetable Gratin

Angelina

This Cheesy Root Vegetable Gratin recipe is an easy and delicious vegetable side dish. It is creamy, flavorful, and will become your go-to holiday recipe!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 25 minutes mins

Course Side Dish

Cuisine American

Servings 8 -10 servings

Calories 303 kcal

Ingredients 

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Topping:

• ▢ 4 oz 113 g Tillamook Medium Cheddar Cheese, grated
• ▢ ⅓ cup 28 g panko breadcrumbs (use gluten-free if needed)
• ▢ 1 tsp Italian seasoning

Root Vegetable Gratin

• ▢ 2 tbsp 28 g salted butter
• ▢ ½ medium onion 113 g, chopped
• ▢ 2 cloves garlic minced
• ▢ 1 cup 226 ml heavy cream
• ▢ ½ cup 113 ml vegetable stock
• ▢ 4 oz 113 g Tillamook Medium Cheddar Cheese, grated
• ▢ 2 tsp 10 g Dijon mustard
• ▢ 1 tsp fresh thyme
• ▢ ½ tsp salt
• ▢ ½ tsp pepper
• ▢ 2 ½ pounds about 1 kg mixed root vegetables, cut into ½ in. cubes (sweet potato, Japanese sweet potato, purple yam, parsnips, radishes, turnips, celery root, rutabaga, etc.)

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Instructions 

• Topping: In a bowl, combine cheese, panko breadcrumbs, and Italian seasoning. Stir to combine. Set aside.
• Preheat oven to 375 degrees F. Grease a 10-inch round or 9x13-inch casserole dish with butter and set aside.
• Place two tablespoons butter in a medium pan and melt over medium heat. Add chopped onion and minced garlic and saute until translucent and fragrant, about 5 minutes. Remove pan from heat and transfer onion mixture to a mixing bowl.
• Add heavy cream, vegetable stock, grated cheddar cheese, Dijon mustard, thyme, salt, and pepper to the onion mixture and stir to combine. 
• Place the diced root vegetables in a large mixing bowl. Pour the cream/cheese mixture over the vegetables and mix to combine.
• Pour the vegetable mixture into a prepared casserole dish in an even layer. Top with prepared topping.
• Cover the casserole dish tightly with aluminum foil and bake in preheated oven for 1 hour. After 1 hour, carefully remove the foil and bake uncovered for 20-25 minutes, or until top is golden. 
• Remove from oven and let sit for 15 minutes before serving.

Notes

Make ahead: This root vegetable gratin can be assembled a day ahead. Prepare the dish and instead of baking it, cover the casserole dish tightly with plastic wrap and store in the refrigerator. The next day, replace the plastic wrap with aluminum foil and bake before serving.

Nutrition

Serving: 1servingCalories: 303kcalCarbohydrates: 28gProtein: 8gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gCholesterol: 58mgSodium: 374mgFiber: 4gSugar: 6g

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