Mediterranean Layered Beet, Sweet Potato & Feta Gratin with Walnuts
This Mediterranean Layered Beet, Sweet Potato & Feta Gratin with Walnuts is a dish that feels rustic and elegant at the same time. Thinly sliced vegetables are layered with cream, herbs, and cheese, then baked until tender and golden. The natural sweetness of beets and sweet potatoes balances beautifully with salty feta, while walnuts add crunch and a warm, nutty finish.
It’s the kind of recipe that works for a holiday table but is simple enough for a relaxed weekend dinner. The colors alone make it special, and the flavors feel comforting without being heavy. Served as a vegetarian main or a standout side, this gratin brings Mediterranean warmth and depth to any meal.
Prep time: 25 minutes
Cook time: 50 minutes
Resting time: 10 minutes
Total time: 1 hour 25 minutes
Ingredients
Vegetables
Medium sweet potatoes, peeled and thinly sliced: 2
Medium parsnips, peeled and thinly sliced (or golden beets): 2
Medium red beets, peeled and thinly sliced: 2
Dairy & Fats
Heavy cream: 1½ cups
Grated cheese (Gruyère or Parmesan): ¾ cup
Butter or olive oil: 2 tablespoons
Feta cheese, crumbled: ¾ cup
Seasoning & Garnish
Garlic cloves, minced: 2
Fresh thyme or dried herbs: 1 teaspoon
Salt: ¾ teaspoon, or to taste
Black pepper: ½ teaspoon
Walnuts, chopped: ½ cup
Fresh parsley or chives: for garnish
Instructions
Preheat the oven to 375°F (190°C). Grease a medium baking dish with butter or olive oil.
In a small saucepan, gently warm the cream with minced garlic, thyme, salt, and black pepper. Do not boil. Set aside.
Arrange a layer of sweet potato slices evenly over the bottom of the baking dish.
Spoon a small amount of the seasoned cream over the vegetables and sprinkle lightly with grated cheese.
Add a layer of parsnips or golden beets, followed by more cream and cheese.
Add a layer of red beets, pressing gently to keep the layers compact.
Repeat layering until all vegetables are used, finishing with cream and grated cheese on top.
Cover the dish loosely with foil and bake for 35 minutes until vegetables begin to soften.
Remove foil, sprinkle crumbled feta and chopped walnuts over the top, and return to the oven.
Bake uncovered for another 15 minutes until golden and bubbling. Rest for 10 minutes, then garnish with fresh herbs.
Tips
Slice vegetables evenly for consistent cooking.
Use a mandoline for thin, uniform slices if available.
Warm the cream gently to infuse the garlic and herbs.
Don’t oversalt, as feta adds natural saltiness.
Press layers gently to prevent gaps.
Covering early ensures vegetables cook through.
Toast walnuts lightly for extra flavor.
Let the gratin rest so layers set before slicing.
Use a sharp knife for clean portions.
Serve warm, not piping hot, for best texture.
Variations
Replace parsnips with golden beets entirely.
Add thinly sliced fennel for a subtle anise note.
Use goat cheese instead of feta for creaminess.
Add rosemary for a deeper herbal profile.
Swap walnuts for pecans or hazelnuts.
Use half-and-half instead of cream for a lighter dish.
Add a pinch of nutmeg to the cream.
Include spinach between layers for added greens.
Make it dairy-free with plant-based cream and cheese.
Turn it into a main by adding cooked lentils between layers.
Q & A
Can I make this gratin ahead of time?
Yes, assemble it a day ahead and bake before serving.
Can I freeze leftovers?
Freezing is possible, but texture may soften slightly.
Why are my vegetables still firm?
Slices may be too thick or baking time too short.
Can I use milk instead of cream?
Yes, but the gratin will be less rich.
What dish size works best?
A medium ceramic or glass baking dish works well.
Can I skip the nuts?
Yes, the gratin is still delicious without them.
How do I keep beets from bleeding too much?
Layer them between other vegetables to balance color.
Is this recipe gluten-free?
Yes, naturally gluten-free.
Can I add protein?
Cooked chicken or chickpeas can be layered in.
What pairs well with this dish?
A simple green salad or roasted vegetables.
Nutrition
(Per Serving, Approximate)
Calories: 320
Protein: 9 g
Fat: 22 g
Carbohydrates: 25 g
Fiber: 4 g
Sugar: 7 g
Conclusion
This Mediterranean Layered Beet, Sweet Potato & Feta Gratin with Walnuts is a dish that feels thoughtful and comforting without being complicated. The tender vegetables, creamy layers, salty feta, and crunchy walnuts come together in perfect balance. Whether served as a centerpiece or a side, it’s a recipe that looks beautiful, tastes deeply satisfying, and brings Mediterranean character to the table.