Cheesy Root Vegetable Gratin
This Cheesy Root Vegetable Gratin is a warm, layered dish of tender root vegetables baked in a creamy, lightly cheesy sauce. Sweet potatoes, carrots, and parsnips combine with fragrant herbs and a golden crust of cheese for a hearty, comforting dish that’s still healthy and Mediterranean-inspired. Perfect for dinner parties, holiday meals, or simply a cozy weeknight treat.
Prep: 15 minutes
Cook: 40–45 minutes
Total: 55–60 minutes
Servings:4
Ingredients
Vegetables
2 medium potatoes, thinly sliced
2 medium carrots, thinly sliced
1 medium parsnip, thinly sliced
1 small onion, thinly sliced
Sauce & Cheese
1 cup milk
1/2 cup grated Parmesan or Gruyère
2 tbsp olive oil
1 tbsp all-purpose flour
1 tsp garlic powder
½ tsp thyme or rosemary, finely chopped
Salt & black pepper
Optional Topping
¼ cup bread crumbs
Extra cheese for golden finish
Instructions
Preheat oven
Preheat oven to 200°C (400°F).
Grease a small baking dish with olive oil.
Prepare the sauce
Heat olive oil in a small pan over medium heat.
Add flour and stir 1 minute to make a roux.
Slowly whisk in milk, garlic powder, thyme/rosemary, salt, and pepper.
Cook 2–3 minutes until slightly thickened. Remove from heat.
Layer the vegetables
Arrange a layer of potatoes at the bottom of the dish.
Add a layer of carrots, then parsnips, then onions.
Repeat layers until all vegetables are used.
Add cheese and sauce
Pour the creamy sauce evenly over the layered vegetables.
Sprinkle with grated cheese on top.
Optional: Add breadcrumbs for a golden crust.
Bake
Cover with foil and bake 30 minutes.
Remove foil and bake 10–15 minutes more until top is golden and vegetables are tender.
Tips
Use thin slices (1/8 inch) for even cooking.
Add sweet potatoes for extra sweetness.
Make it lighter: Use milk instead of cream, less cheese.
Add spinach or kale between layers for extra greens.
Frequently Asked Questions
Q: Can I prepare ahead?
Yes — assemble, cover, and refrigerate for up to 24 hours. Bake before serving.
Q: Can I make it vegan?
Yes — use plant-based milk, vegan cheese, and olive oil.
Q: Can I use other root vegetables?
Absolutely — include turnips, beets, or rutabaga for variety.
Nutritional Information
Calories: 280–320
Protein: 10g
Carbs: 35g
Fat: 12–15g
Fiber: 5–6g