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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 gruyere-parmesan crust. A French-style cream mixture infuses every layer for a creamy, bubbling finish.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: French-American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 2 lb Yukon gold potatoes Peeled and thinly sliced.
Parsnips
  • 2 parsnips Medium, peeled and thinly sliced.
Carrots
  • 3 carrots Peeled and thinly sliced.
Turnip or celery root
  • 1 turnip or celery root Large, peeled and thinly sliced.
Garlic and herbs
  • 4 garlic Cloves minced.
  • 2 tsp fresh thyme Leaves only (fresh).
  • 0.25 tsp nutmeg Ground nutmeg.
Dairy
  • 2 cup heavy cream
  • 1 cup whole milk
Cheese
  • 2 cup Gruyere cheese Shredded.
  • 0.5 cup parmesan Grated.
Butter and seasoning
  • 3 tbsp unsalted butter For greasing the baking dish.
  • 1 Salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and generously butter a 9x13 baking dish.
  2. Whisk heavy cream, whole milk, minced garlic, fresh thyme, nutmeg, 1 teaspoon salt, and pepper until smooth.
Layer and bake
  1. Layer the root vegetables in the dish, alternating types in slightly overlapping rows.
  2. Pour the cream mixture over the vegetables and press down gently so the liquid settles between slices.
  3. Cover tightly with foil and bake for 40 minutes.
Brown the top
  1. Uncover and scatter shredded Gruyere and grated parmesan over the top.
  2. Bake 20-25 more minutes at 375F until the vegetables are completely tender and the top is golden and bubbly.
Rest and serve
  1. Rest the gratin for 10 minutes before serving.

Notes

For the cleanest layers, keep slices consistently thin so the gratin finishes tender without dry edges. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in a 325F oven until hot. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half in place of the heavy cream (texture will be slightly less rich).