and Beets Recipe

If you are looking for a cozy, comforting dish that brings out the natural sweetness and earthiness of root vegetables, this Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is an absolute winner. This dish combines tender layers of sweet potatoes, parsnips, and beets baked in a luscious garlic-thyme cream, crowned with melty Gruyère and a golden Parmesan crust. The beautiful colors and rich flavors of this gratin make it feel like a special occasion every time you serve and beets together in this radiant, wholesome recipe.

Ingredients You’ll Need

The magic of this gratin comes down to a handful of simple, fresh ingredients. Each contributes something important — the sweetness of the sweet potatoes, the subtle spice of parsnips, and the vibrant earthiness of beets all harmonize beautifully with the creamy, cheesy sauce.

• 2 medium sweet potatoes, peeled and thinly sliced: These add sweetness and a soft, creamy texture when baked.
• 2 parsnips, peeled and thinly sliced: Parsnips bring a mild spice and dense texture that complements the other roots.
• 2 medium beets, peeled and thinly sliced: Beets provide vivid color and an earthy sweetness central to the recipe and beets feature prominently.
• 1 cup heavy cream: Creates a rich, velvety sauce that ties the layers together perfectly.
• ½ cup milk: Lightens the cream slightly while maintaining creaminess.
• 2 cloves garlic, minced: Garlic adds a warm, aromatic depth to every bite.
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme): Thyme brings an herby brightness, balancing the richness.
• ½ tsp salt: Enhances all the natural flavors of the vegetables and cream.
• ¼ tsp black pepper: Adds a gentle kick that lifts the dish.
• 1 cup shredded Gruyère or mozzarella cheese: Melts beautifully, adding a gooey texture and slightly nutty flavor.
• ¼ cup grated Parmesan cheese: Used on top for a crisp, golden crust full of savory goodness.
• 1 tbsp butter, for greasing the dish: Prevents sticking and adds a subtle buttery aroma.

How to Make and Beets

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to 375°F (190°C) to get it nice and hot, perfect for evenly baking the gratin. Take your baking dish and grease it thoroughly with the butter. A well-greased dish ensures your layers of sweet potatoes, parsnips, and beets won’t stick, making serving much easier and cleanup quicker.

Step 2: Warm the Cream Mixture

In a small saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Warm this mixture over low heat for about 5 minutes — just enough to infuse the flavors without reaching a boil. This step is crucial because a gently warmed cream sauce seeps beautifully into the vegetable layers, creating that luscious, silky texture we love.

Step 3: Layer the Vegetables

Now the fun part—arrange thin slices of sweet potatoes, parsnips, and beets in your baking dish in overlapping layers. The contrast of colors from the deep red beets, pale parsnips, and warm orange sweet potatoes is stunning. If you want, sprinkle Gruyère cheese between some layers for extra cheesiness and indulgence. This layering technique ensures every bite has a bit of each vegetable along with creamy cheese.

Step 4: Pour and Bake

Pour the warm cream mixture evenly over your beautifully layered veggies. Then, top everything with the remaining shredded Gruyère or mozzarella. Cover the dish tightly with foil and bake for 35 minutes. After that, remove the foil and continue baking for another 20 minutes until the vegetables are tender through and the top is a gorgeous golden brown. Towards the end, sprinkle the Parmesan on top and allow the gratin to rest for 10 minutes so it sets beautifully before serving.

How to Serve and Beets

Garnishes

A sprinkle of freshly chopped parsley or chives adds a fresh, vibrant pop of green that contrasts nicely with the rich gratin. A few cracked black peppercorns on top make it even more inviting. For an extra touch, a light drizzle of good-quality olive oil or a dollop of sour cream can complement the creamy flavors splendidly.

Side Dishes

This gratin shines on its own but pairs wonderfully with a crisp green salad dressed in tangy vinaigrette to balance the richness. It also complements roasted chicken or grilled pork perfectly, making your whole meal warm and satisfying. When paired with crusty bread, every last bit of that luscious cream sauce can be enjoyed fully.

Creative Ways to Present and Beets

Why not transform the gratin into individual servings baked in small ramekins? It makes for a charming presentation that feels intimate and special. Or use colorful root vegetables and beets sliced into creative shapes with cookie cutters for a visually playful twist that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Once your gratin has cooled, cover it tightly with foil or transfer to an airtight container and refrigerate. It will keep well for up to 3-4 days, making for an easy, delicious leftover that heats up beautifully.

Freezing

This dish freezes quite well! After baking, let it cool completely, then cover tightly with freezer-safe wrap and foil, or place in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture.

Reheating

Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven covered with foil to avoid drying out. Remove the foil in the last 10 minutes to refresh that golden crust. The creamy, tender layers regain their lovely texture and flavor effortlessly.

FAQs

Can I use other types of cheese besides Gruyère and mozzarella?

Absolutely! Cheeses like Fontina, Emmental, or even sharp cheddar can work beautifully, depending on the flavor profile you want. Gruyère is classic for its nutty richness, but mozzarella adds great meltiness and a mild taste.

Is it necessary to peel the beets, sweet potatoes, and parsnips?

Peeling helps achieve a tender, uniform texture and avoids any bitterness sometimes present in the skins. It also allows the cream and cheese to permeate fully into the vegetables for perfect gratin consistency.

Can I make this dish vegan or dairy-free?

Yes, by substituting heavy cream and milk with plant-based alternatives like coconut or cashew cream, and using vegan cheese options, you can make a delicious dairy-free version. Adjust seasoning as needed to keep the flavors bold.

What’s the best way to slice the vegetables for even cooking?

Using a mandoline slicer or a sharp knife to slice the vegetables thinly and evenly (about 1/8 inch thick) ensures they cook at the same rate, producing a creamy and tender gratin without raw or overcooked pieces.

Can I prepare this gratin completely ahead of time?

Definitely! You can assemble it up to a day in advance, cover it, and refrigerate. Just bake it when ready, adding a few extra minutes to the baking time if it’s coming straight from the fridge.

Final Thoughts

This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is one of those dishes that feels like a warm, delicious hug on a plate. It beautifully showcases the harmonious flavors and colors that root vegetables and beets provide. Whether you’re making it for a family dinner or a special holiday, I promise it will quickly become a beloved favorite. Don’t wait—give it a try and enjoy every creamy, cheesy, vibrant bite!