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–+ servings
Overhead view of a golden, bubbling root veggie gratin in a white ceramic dish, topped with caramelized slices of sweet potatoes and potatoes, sprinkled with herbs and browned cheese for a cozy homemade look.

Root Veggie Gratin

5 from 1 vote
A cozy, crowd-pleasing Root Veggie Gratin made with layers of colorful root vegetables, creamy garlic-herb sauce, and a bubbly Gruyère-Parmesan crust. Perfect for holidays or weeknights — comforting, make-ahead friendly, and even better the next day.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 2 hours
Servings: 9
Course: Side Dish
Cuisine: American, French-Inspired
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Root Vegetables
  • 2 large Russet potatoes - Peeled, thinly sliced
  • 2 large Carrots - Peeled, thinly sliced
  • 2 medium Parsnips - Peeled, thinly sliced
  • 2 medium Turnips - Peeled, thinly sliced
  • 1 large Sweet potato - Peeled, thinly sliced
  • 1 small Rutabaga - Peeled, thinly sliced
  • ½ medium Celeriac (celery root) - Optional, peeled, thinly sliced
Creamy Sauce
  • 1½ cups Heavy cream - or half-and-half
  • ½ cup Whole milk - or 2% milk
  • 3 cloves Garlic - Minced
  • 2 sprigs Fresh thyme - or 1 teaspoon dried
  • 1 sprig Fresh rosemary - or ½ teaspoon dried
  • 1 teaspoon Salt - or to taste
  • ½ teaspoon Black pepper - Freshly ground
  • ¼ teaspoon Ground nutmeg - Optional but classic
Cheese Topping
  • 1 cup Gruyère cheese - Shredded
  • ½ cup Parmesan cheese - Grated
  • 1 tablespoon Butter - For greasing dish

Equipment

  • 1 Mandoline slicer (For even, thin slices)
  • 1 9x13 inch baking dish (Glass works best to show layers)
  • 1 Medium saucepan (To heat cream mixture)
  • 1 Sharp chef's knife (For slicing vegetables)
  • 1 Vegetable peeler (A sharp one makes prep faster)
  • 1 Aluminum foil (For covering during baking)

Method
 

  1. Peel all root vegetables; slice ⅛ inch thick using a mandoline or sharp knife. Keep each type separate and pat dry with paper towels.
  2. In a saucepan, heat cream and milk over medium heat. Add garlic, thyme, rosemary, salt, pepper, and nutmeg. Simmer gently, remove from heat, and steep for 10 minutes. Remove herb sprigs before using.
  3. Butter your baking dish. Start with potatoes, slightly overlapping slices. Pour a little cream mixture, then layer the next vegetable. Continue layering with cream between each and press down gently.
  4. Cover tightly with foil and bake at 375°F (190°C) for 45 minutes until vegetables are tender.
  5. Remove foil, sprinkle Gruyère and Parmesan on top, and bake uncovered for 25–30 minutes until golden and bubbly.
  6. Let the gratin rest for 15 minutes before slicing to allow layers to set. Serve warm.

Nutrition

Serving: 220gCalories: 310kcalCarbohydrates: 28gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 380mgPotassium: 710mgFiber: 4gSugar: 6gVitamin A: 9500IUVitamin C: 20mgCalcium: 190mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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