This Ina Garten Root Vegetable Gratin is creamy and cheesy, which includes sweet potatoes and Gruyère cheese. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes.

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Ina Garten Root Vegetable Gratin Ingredients

2 large sweet potatoes, peeled and thinly sliced
2 large Yukon Gold potatoes, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
2 turnips, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 1/2 cups Gruyère cheese, grated
1/2 cup Parmesan cheese, grated
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped

How To Make Ina Garten Root Vegetable Gratin

Preheat the oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Prepare the cream mixture: In a saucepan over medium heat, combine heavy cream, milk, garlic, thyme, salt, and pepper. Bring to a gentle simmer, then remove from heat.
Layer the vegetables: Arrange sweet potatoes in a single layer in the baking dish. Add layers of Yukon Gold potatoes, parsnips, and turnips, sprinkling Gruyère cheese between each layer. Repeat until all ingredients are used.
Pour the cream: Slowly pour the warm cream mixture over the vegetables, allowing it to seep to the bottom.
Top and bake: Sprinkle the remaining Gruyère and Parmesan on top. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes until golden and tender.
Rest and serve: Let the gratin rest 5–10 minutes before serving to set the layers. Serve warm.

Recipe Tips

Can I make this ahead of time?
Yes, assemble the gratin a day in advance and refrigerate. Bake just before serving.
How to slice vegetables evenly:
Use a mandoline slicer for uniform thin slices.
Can I add other root veggies?
Absolutely—try rutabaga, celery root, or carrots for variety.
How to get a golden crust:
Broil the top for 2–3 minutes after baking for a crisp, bubbly finish.
What cheese can I substitute for Gruyère?
Use Swiss, fontina, or sharp white cheddar as a backup.

What To Serve With Root Vegetable Gratin

This creamy gratin pairs perfectly with:

Roasted chicken or turkey
Glazed ham or pork tenderloin
Green beans almondine
Arugula salad with vinaigrette

How To Store Root Vegetable Gratin

Refrigerate: Cover and store leftovers in the fridge for up to 4 days.
Freeze: Freeze fully baked and cooled gratin in portions for up to 2 months. Thaw overnight and reheat.

Root Vegetable Gratin Nutrition Facts

Calories: ~420 kcal
Carbohydrates: 30g
Protein: 10g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 460mg
Fiber: 4g
Sugar: 8g
Calcium: 250mg
Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I make this dairy-free?
Yes, use plant-based cream and cheese alternatives.

Do I need to parboil the vegetables first?
No, thin slicing and the long bake time cook them thoroughly.

How to reheat without drying out?
Cover with foil and warm in the oven at 325°F until heated through.

Can I use dried thyme?
Yes, use 1 teaspoon dried thyme in place of fresh.

Is this dish freezer-friendly?
Yes, bake first, cool completely, then freeze for up to 2 months.

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