This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is a celebration of autumn’s best flavors, combining earthy sweetness and creamy textures into a comforting dish that feels like a warm hug from the oven. The magic really happens when the tender layers of vibrant orange sweet potatoes, delicate parsnips, and rich, ruby red beets meld together under a luscious, garlicky cream sauce and a bubbling top of feta and Parmesan. It’s a versatile, crowd-pleasing recipe that brings hearty goodness and stunning color to your dining table, guaranteed to make and beets the star of your next meal.

Ingredients You’ll Need

These ingredients are wonderfully simple, yet each plays a vital role in the layers of flavor, texture, and color that make this gratin so irresistible.

Sweet potatoes: Their natural sweetness and vibrant hue add both flavor and eye-catching color to the dish.
Parsnips: Earthy and slightly nutty, parsnips introduce a subtle complexity and firm texture.
Beets: The deep red and beets couple beautifully with the other roots to create a striking presentation and earthy sweetness.
Olive oil: Adds richness and helps the vegetables roast beautifully without drying out.
Salt and black pepper: Essential seasonings to enhance every layer’s natural flavors.
Dried thyme: Brings a fragrant herbal note that complements the root vegetables perfectly.
Cooking cream: Creates the silky, indulgent sauce that ties all ingredients together.
Garlic: Minced finely, it infuses the cream sauce with a subtle kick and depth.
Nutmeg: A pinch adds warmth and a hint of spice that elevates the creamy layer.
Feta cheese: Crumbled on top, it introduces tanginess and a delightful salty contrast.
Parmesan cheese: Grated for a golden, savory crust with that satisfying umami punch.
Fresh thyme or parsley: For garnish, adding a fresh, aromatic finish.

How to Make and Beets

Step 1: Prepare Your Oven and Vegetables

Start by preheating the oven to a cozy 190°C (375°F). This sets the perfect environment for your root vegetables to soften and their natural flavors to deepen. While the oven warms up, peel and thinly slice the sweet potatoes, parsnips, and beets. The thin slices ensure even cooking and allow the layers to meld beautifully in the gratin.

Step 2: Season the Vegetables

In a large bowl, toss the sliced vegetables with olive oil, salt, black pepper, and dried thyme. This simple seasoning affair coats the roots, enhancing their individual flavors while adding that aromatic herbaceous kick from the thyme. Every slice should glisten with a hint of oil, ready to bake.

Step 3: Make the Creamy Sauce

Whisk together the cooking cream with minced garlic, a pinch of nutmeg, and a sprinkle of salt and pepper. This sauce is the heart of the gratin, introducing a velvety texture and rich flavor that enrobes each layer. The garlic and nutmeg work wonders here, marrying beautifully with the sweetness of the roots and the saltiness of the cheeses to come.

Step 4: Layer the Dish

Grease your baking dish lightly with olive oil. Begin layering by spreading a layer of sweet potatoes, followed by parsnips, then beets. Drizzle some of your cream sauce over each layer, ensuring everything stays moist and flavorful. Repeat this process until you’ve used all your vegetables and cream, finishing with a final creamy layer on top. The layered effect not only tastes incredible but also looks visually stunning when sliced.

Step 5: Bake and Add the Topping

Cover the dish tightly with foil and bake for 40 minutes. Then, remove the foil and sprinkle crumbled feta and grated Parmesan cheese evenly across the surface. Pop it back in the oven uncovered for 20 to 25 minutes until the vegetables are tender and the top has turned a beautiful golden brown, bubbling with cheesy goodness.

Step 6: Rest and Garnish

Once out of the oven, let the gratin rest for about 10 minutes. This crucial step lets the flavors settle, making slicing easier and the taste even better. Finally, garnish with fresh thyme or parsley for a bright, herbal touch that complements the earthy sweetness of the roots and beets.

How to Serve and Beets

Garnishes

Fresh herbs like thyme or parsley are fantastic for a burst of color and freshness. You can also sprinkle a little extra crumbled feta or even a drizzle of good-quality olive oil just before serving to elevate the dish’s presentation and flavor profile even more.

Side Dishes

This gratin pairs wonderfully with light, crisp salads to balance its creamy richness. Think arugula with lemon vinaigrette or a simple mixed green salad. For heartier meals, serve alongside roasted chicken or a juicy steak to complete a comforting, impressive dinner.

Creative Ways to Present

For special occasions, try serving the gratin in individual ramekins for a charming, personal touch. You can also sprinkle toasted walnuts or pumpkin seeds on top for an unexpected crunch that contrasts beautifully with the creamy texture and brings out the earthiness of the beets.

Make Ahead and Storage

Storing Leftovers

After enjoying this delightful dish, any leftovers should be stored in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing the flavors to deepen even more overnight.

Freezing

You can freeze portions of the gratin, but for the best texture, freeze before baking. Wrap the dish tightly in foil and plastic wrap to avoid freezer burn. When ready, thaw overnight in the refrigerator before baking fresh until bubbly and golden.

Reheating

Reheat leftovers in the oven at 180°C (350°F) until warmed through and the top regains its lovely crispiness. Avoid microwaving to maintain the texture and creaminess you fell in love with in the first place.

FAQs

Can I use other root vegetables instead of sweet potatoes and parsnips?

Absolutely! Carrots, turnips, or even celeriac can be great additions or swaps. Just make sure to slice them thin to allow even cooking alongside the beets.

Do I have to peel the beets before slicing?

Peeling the beets is recommended as it removes the tough skin and any bitterness, resulting in a smoother, sweeter texture in the gratin.

Can I make this dish vegan?

Yes! Swap the cooking cream for a plant-based alternative like coconut or cashew cream and replace feta and Parmesan with vegan cheeses or nutritional yeast for that cheesy flavor.

What’s the best way to slice the root vegetables?

A mandoline slicer is ideal for achieving perfectly thin and even slices, which helps ensure the gratin cooks uniformly and with a lovely layered effect.

Is it possible to prepare this dish ahead of time?

Definitely! You can assemble the gratin a few hours ahead and refrigerate it uncovered. Just bring it back to room temperature before baking to help it cook evenly.

Final Thoughts

I can’t recommend this Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets enough—it’s a feel-good dish that brings warmth, flavor, and color to any table. Its layers of creamy sauce paired with the natural sweetness and earthiness of and beets make it a guaranteed favorite for family meals or dinner parties. Give it a try, and watch how quickly it becomes one of your go-to dishes for cozy comfort food moments!