Mediterranean Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets
This Mediterranean-inspired root vegetable gratin is a colorful twist on a classic comfort dish. Layers of sweet potato, parsnip, and beet are baked in a creamy garlic sauce, finished with herbs and a touch of cheese. The result is a dish that’s earthy, savory, and slightly sweet, with a golden crust that makes it perfect as a side for roasted meats, fish, or a vegetarian centerpiece.
Time
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients
1 medium sweet potato, peeled and thinly sliced
1 medium parsnip, peeled and thinly sliced
1 medium beet, peeled and thinly sliced
2 tbsp olive oil
2 garlic cloves, minced
1 cup heavy cream
½ cup grated Gruyère or Parmesan cheese
½ tsp fresh thyme leaves
Salt & black pepper, to taste
2 tbsp breadcrumbs (optional, for topping)
Instructions
Preheat oven: Set to 375°F (190°C). Grease a medium baking dish with butter.
Prepare cream mixture: In a small saucepan, put 2 tbsp olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in heavy cream, thyme, salt, and black pepper. Simmer gently for 2–3 minutes, then remove from heat.
Layer vegetables: Arrange the sweet potato, parsnip, and beet slices in overlapping layers in the baking dish, alternating colors for a pretty presentation.
Add cream & cheese: Pour the cream mixture evenly over the vegetables. Sprinkle grated cheese on top.
Optional breadcrumb topping: If using, sprinkle breadcrumbs over the cheese for extra crunch.
Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, or until vegetables are tender and the top is golden brown.
Serve: Let rest for 5 minutes before serving. Garnish with extra thyme or parsley if desired.
Tips & Variations
Cheese swaps: Try Pecorino Romano, Manchego, or goat cheese for a sharper or tangier flavor.
Vegan version: Use olive oil or vegan butter, coconut cream or cashew cream, and plant-based cheese.
Lighter option: Replace half the cream with milk or vegetable broth for a less rich but still flavorful gratin.
Extra herbs: Add rosemary, sage, or oregano for a more pronounced Mediterranean touch.
Nutty topping: Mix breadcrumbs with chopped walnuts or pine nuts before sprinkling on top.
Color variety: Add thinly sliced carrots, turnips, or golden beets for more layers and colors.
Make-ahead: Assemble the gratin up to a day ahead and refrigerate. Bake just before serving.
Single-serve portions: Bake in ramekins for individual servings—great for dinner parties.
Crispier finish: Broil for the last 2 minutes to get an extra golden crust.
Q&A
Q: Can I prepare this gratin ahead of time?
Yes. You can assemble it a day before, cover tightly, and refrigerate. Bake just before serving.
Q: Do I need to cook the vegetables before layering them?
No. Thin slices will cook through in the oven, but if you prefer a softer texture, you can parboil them for 2–3 minutes first.
Q: Can I freeze the gratin?
It’s best enjoyed fresh, but you can freeze it after baking. Let it cool, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.
Q: What can I serve this with?
It pairs beautifully with roasted chicken, grilled fish, or as part of a vegetarian spread with a fresh salad.
Q: Can I make it without cream?
Yes. Substitute with a mix of milk and a little vegetable broth, though it will be less rich.
Nutrition
(per serving, 6 servings)
Calories: ~240
Protein: 5g
Carbohydrates: 28g
Fiber: 5g
Fat: 12g
Saturated Fat: 7g
Sodium: ~220mg
(Values are approximate and will vary depending on portion sizes and cheese choice.)
Conclusion
The Mediterranean Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is a vibrant and comforting side dish that balances earthy sweetness with savory creaminess. With its golden crust and colorful layers, it looks as good as it tastes. Whether served alongside roasted meats or as part of a vegetarian feast, this gratin brings rustic Mediterranean charm and cozy warmth to your table.