Root Vegetable Gratin

Root vegetable gratin is a delectable and comforting dish that celebrates the natural richness of earthy ingredients. Slices of hearty root vegetables like potatoes, sweet potatoes, and parsnips are layered with a velvety cream sauce, often infused with garlic, herbs, and cheese. As it bakes to golden perfection, the gratin transforms into a harmonious medley of flavours and textures, with tender vegetables absorbing the creamy goodness.

Root vegetable gratin becomes a side dish or main course that exudes warmth and wholesome satisfaction, making it a perfect addition to any cozy meal, especially during the colder months.

Root Vegetable Gratin

A comforting and hearty dish enjoyed during the cooler days of fall and winter. Peel the root vegetables and slice keeping at 1/4" - 3/8" for even cooking.
Author Fareen Jadavji Jessa


  • 2 1/2 lbs root vegetables (potatoes, sweet potatoes, butternut squash, parsnips, carrots)
  • 2 cups heavy cream
  • 1 cup milk
  • 1 tbsp garlic, minced
  • 5 thyme stems
  • salt and pepper
  • 1 cup white cheddar cheese, grated
  • 1 cup Parmesan cheese, grated


  • In a large pot, add cream, milk, garlic and spices. Let the mixture come to a simmer on medium heat and add the root vegetables.
  • Cook for 15 to 20 minutes or just until the vegetables are par-boiled. Pull out the thyme stems.
  • Combine the two cheeses in a separate bowl.
  • In a gratin dish or a deep pie plate, add half the root vegetables. Cover with half the cheese and then top with the remaining vegetables.
  • Pour over the cream mixture and press down so that the cream goes between all the layers of the vegetables. Top with the remaining cheese.
  • Bake at 400 F. degrees for 25 to 30 minutes or until bubbling and golden brown on top.