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Cheesy Root Vegetable Gratin

Cheesy root vegetable gratin with thinly sliced Yukon gold potatoes, parsnip, carrot, and turnip baked until tender and topped with a golden bubbling Gruyère–parmesan crust. A creamy garlic-thyme sauce is poured over layered vegetables for a sliceable, creamy side dish.
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Prep Time 25 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 lb Yukon gold potatoes Peeled and thinly sliced.
  • 2 parsnips Peeled and thinly sliced.
  • 3 carrots Peeled and thinly sliced.
  • 1 turnip or celery root Peeled and thinly sliced.
  • 4 garlic Minced.
  • 2 tsp fresh thyme Fresh thyme.
Cream layer and seasonings
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.25 tsp nutmeg
  • 0.5 salt Salt to taste (about 1 teaspoon total, adjust).
  • 0.5 pepper Pepper to taste (about 1/2 teaspoon total, adjust).
  • 3 tbsp unsalted butter For buttering the baking dish.
Cheese topping
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and generously butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, minced garlic, fresh thyme, nutmeg, salt, and pepper together until smooth.
  3. Layer the root vegetables in the dish, alternating types in slightly overlapping rows.
  4. Pour the cream mixture over the vegetables and press down gently so the liquid reaches the layers.
  5. Cover tightly with foil and bake for 40 minutes at 375°F.
  6. Uncover and scatter the shredded Gruyère and grated parmesan over the top.
  7. Bake uncovered for 20-25 minutes at 375°F until the vegetables are completely tender and the top is golden and bubbly.
  8. Rest for 10 minutes before serving so the gratin sets slightly.

Notes

For best texture, slice all vegetables uniformly so they finish tender at the same time. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because cream-based gratins can turn grainy after thawing. Dietary swap: for a lighter version, use half-and-half in place of the heavy cream (texture will be slightly less rich).