Root Vegetable Gratin

Layers of earthy root vegetables with cheddar cheese snuggled between make this root vegetable gratin the perfect winter side. It is slowly baked until tender with a golden brown cheesy crust. Each bite delivers a satisfying depth of taste.

This post is sponsored by Cabot Creamery. As usual, all opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content for you! 

Hey there, and welcome back, friends. You are in for a savory treat!

These scalloped root vegetables are a tasty twist on scalloped potatoes. Various root vegetables, such as parsnips, sweet potatoes, and carrots, add more depth of flavor.

I love this side dish because it combines so many great ingredients: earthy, humble root vegetables and sharp cheddar cheese from one of my favorite brands, Cabot Creamery.

If you’ve been around here, you know I am a fan of Cabot Creamery, and I love their award-winning cheddar and dairy products. They are a staple in my fridge and my kids’ lunchboxes.

As a parent, I’ve learned that if you want your picky eater to eat their vegetables, you need to find creative ways to present them. Adding cheese to broccoli or these root vegetables is always a winning strategy. They’ll love it so much they’ll grab seconds.

Not only is it tasty, but the variety of colors makes it a show-stopping side dish. It’s a beautiful recipe to bring to a party or serve to guests this winter.

If you’re serving this side dish as part of your holiday dinner, I suggest adding a few sides like this Christmas Tree Pull Apart Bread, Stovetop Mac and Cheese, and Cheddar Biscuits to make your dinner over-the-top amazing! (All using my favorite Cabot Seriously Sharp cheddar!)

From my family to yours, I hope you have the most amazing holiday celebrations this year!

Ingredients

• Cabot unsalted butter
• a medium onion
• a russet potato
• a sweet potato
• a few medium carrots
• a few large parsnips
• some Cabot Seriously Sharp cheddar cheese
• parmesan cheese
• heavy cream
• a few garlic cloves
• fresh herbs like thyme and rosemary
• a pinch of smoked paprika
• salt and pepper to taste

How to Make Root Vegetable Gratin

Preheat oven and grease a large baking dish or a large cast iron skillet with the melted butter.

Place the onions in an even layer over the melted butter in the baking dish.

Then place the vegetable slices in rows, tightly tucked together in the baking dish.

Sprinkle half of the cheddar cheese over the vegetables.

In a medium bowl, whisk the heavy cream, garlic cloves, and fresh herbs.

Pour the mixture over the potatoes.

Sprinkle with paprika, parmesan cheese, and salt and pepper to taste.  

Cover with foil and bake until vegetables are tender and bubbling.

Remove foil cover and top with remaining cheddar cheese.

Cook, uncovered, until the vegetables are soft and the cheese is melted.

You can also broil for the last few minutes for a golden brown finish. Let cool for at least 10 minutes before serving.

How to Store

Store leftover scalloped root vegetables just like you would scalloped potatoes. Cover the dish tightly with foil and refrigerate for up to 3 days. Reheat in a baking dish, covered with foil at 325 degrees F for 30 minutes, until warmed through. You can also freeze leftover scalloped potatoes.

More Savory Side Dish Recipes

• Butternut Squash Tart
• Pumpkin Cornbread
• Winter Citrus Salad
• Roasted Hasselback Butternut Squash
• Roasted Carrots with Browned Butter and Pecans

What do you think of this amazing cheesy side dish recipe? What would you serve as a main dish to go with this side? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy cooking, friends!

Root Vegetable Gratin Recipe