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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

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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 2 hours
Servings: 9
Calories: 310kcal
Course: Side Dish
Cuisine: American, French-Inspired
Keyword: French Vegetable gratin, Mediterranean vegetable gratin, Root Vegetable casserole winter recipes, Root vegetable gratin Struggle Meals, Root Veggie Gratin, Summer vegetable gratin, Vegan vegetable gratin, Vegetable gratin Jamie Oliver
Cost: $13

🍳 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)

🛒 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

📋 Instructions

  • Peel all root vegetables; slice ⅛ inch thick using a mandoline or sharp knife. Keep each type separate and pat dry with paper towels.
  • 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.
  • 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.
  • Cover tightly with foil and bake at 375°F (190°C) for 45 minutes until vegetables are tender.
  • Remove foil, sprinkle Gruyère and Parmesan on top, and bake uncovered for 25–30 minutes until golden and bubbly.
  • Let the gratin rest for 15 minutes before slicing to allow layers to set. Serve warm.

📝 Notes

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

🥗 Nutrition

Serving: 220g | Calories: 310kcal | Carbohydrates: 28g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 380mg | Potassium: 710mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9500IU | Vitamin C: 20mg | Calcium: 190mg | Iron: 1.2mg