Root Vegetable Gratin (light, easy recipe)

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If there’s one side dish that reliably wins over kids, adults, and that one uncle who claims he “doesn’t like vegetables”, it’s this light and cozy root vegetable gratin. Picture thin-sliced potatoes, sweet potatoes, carrots, parsnips, turnips, and beets tucked into tender, cozy layers, bubbling away in a creamy (but not heavy) milk or plant-milk base, topped with just enough Parmesan and Gouda to make it irresistible — not intense.

This is the dish I pull out when I want something comforting and energizing… because unlike the traditional versions, this one won’t knock you out afterward. It’s plant-forward comfort food at its finest — real-life mom tested, veggie-skeptic approved.

At a Glance

A lighter spin on root vegetable gratin that skips heavy cream but keeps the cozy factor high. The veggies soften in a seasoned milk or plant-milk base with garlic, onion, herbs, and a modest blend of Parmesan and Gouda. The result? Tender layers, golden edges, and a nourishing side that fits both Tuesday nights and holiday tables. Vegan and WFPB notes included.

Winter Veggies Gratin: an All-Time Favorite! 💯

The festive season may be over, but winter produce still deserves its moment — if you love seasonal cooking, you might also enjoy my Winter Meal Prep Guide. And when it comes to turning root vegetables into something craveable and comforting, this gratin is that recipe.

• Easy to make
• Ready in under an hour
• Beautifully colorful
• Packed with fiber, micronutrients, and cozy flavor

And yes — your kids are more likely to eat vegetables when they’re layered into something creamy and golden. (Mine absolutely do.)

A Balanced Dish 🍽

Serve this gratin as a side or as a main paired with a lean protein. Two of my favorites:

Together, you get the trifecta: protein + fiber + complex carbs — which translates to better energy, fewer cravings, and zero mid-afternoon crashes.

• antioxidants
• fiber
• minerals
• complex carbs to keep you fueled

Easy to Meal Prep ⌚

Prep ahead:

• Slice and layer the vegetables the night before.
• Cover and refrigerate.
• Bake fresh the next day.

Store after cooking:

• Fridge: 2–3 days
• Freezer: 1–2 months

To freeze, wrap tightly in foil and reheat with an extra 5–10 minutes of cook time. If it looks dry, add 1–2 tablespoons of milk or plant milk before reheating.

Why This Root Vegetable Gratin Is “Light”

• Uses milk or unsweetened plant milk instead of heavy cream
• Vegetable starches naturally thicken everything
• Uses Parmesan + light Gouda in moderation
• Feels nourishing, not heavy

Best Vegetables to Use

• Yukon gold potatoes
• sweet potatoes
• parsnips
• turnips
• rutabaga
• carrots
• beets (layer them low to avoid bleeding)

Use a mix for the best texture, color, and flavor. For more beet-and-sweet-potato goodness, try my Roasted Sweet Potato & Beetroot Salad or these Vegan Enchiladas with Black Beans & Sweet Potato.

Vegetarian and Vegan-Friendly 🌱

• Swap dairy milk for unsweetened almond or soy milk
• Replace Parmesan + Gouda with dairy-free cheese. My homemade Vegan Ricotta (from my Vegan Lasagna recipe) works beautifully here — just thin it with a splash of plant-based milk until it’s spoonable and easy to layer.
• Add nutritional yeast for deeper flavor

Flavor & Technique Tips for a Better Gratin 🍴

1. Bake with Foil First

Keep moisture in and prevent over-browning. Uncover only when veggies are tender.

2. Avoid Excessive Fat

Grease the dish lightly instead of using lots of oil. You can also spread a couple tablespoons of light béchamel on the base.

3. Ditch Heavy Cream

Milk or plant-milk keeps things creamy without the weight. Add a teaspoon of flour if you like a thicker texture.

4. Choose Low-Fat Cheeses

Parmesan and Gouda give the best flavor-to-calorie ratio. You can also use ricotta, goat, or cottage cheese.

5. Thinly Slice Your Veggies

Use a mandoline or sharp knife. Aim for 2–3 mm thickness for even cooking.

6. Boost Flavor with Herbs

Thyme, rosemary, basil, marjoram, estragon — they all shine here.

7. Allow Cooling Time

Letting it rest helps it set — meaning neater slices and better flavor.

Storage & Reheating

• Fridge: 3–4 days
• Reheat: 350ºF covered for 15–20 minutes
• Leftover ideas: Reheat as-is, blend into a creamy soup base, layer into a quesadilla, or add to buddha bowls.

Root Vegetable Gratin

This light and cozy root vegetable gratin layers mixed root veggies with a simple milk or plant-milk sauce and a modest amount of Parmesan and Gouda. Cream-free, kid-friendly, and perfect for winter meals or holiday tables.

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 278 kcal

Cook ModePrevent your screen from going dark

• Preheat the oven to 375ºF (190ºC). Lightly grease a baking dish with cooking spray or olive oil.

• Thinly slice all root vegetables using a mandoline or sharp knife. For beets: keep them separate and layer toward the bottom to prevent color bleed.

• Make the sauce: In a bowl, whisk together the milk (or plant milk), garlic, onion, thyme/rosemary, salt, pepper, and half of the Parmesan and Gouda. This helps the herbs and aromatics coat every slice evenly.

• Shingle the vegetables (slightly overlapping them like falling dominos) in rows or circles in the baking dish.

• Pour the sauce evenly over the vegetables, letting it seep between the slices.

• Top with the remaining Parmesan and Gouda.

• Cover with foil and bake for 40 minutes. Remove foil and bake another 20–30 minutes, until golden and tender.

• Allow the gratin to cool for 10 minutes before slicing so it sets properly.

Vegan option: Use unsweetened plant milk and replace cheese with nutritional yeast and/or the tofu-cashew ricotta from my Vegan Lasagna recipe (thin with plant milk).
Beet tip: Layer beets low to prevent bleeding.
Convection guidance: Convection bake at 350ºF and check 10 minutes earlier. For a crisper top, use convection roast for the last 10 minutes.
Time-saving option: Blanch root vegetables 3–5 minutes before baking to reduce total cook time by ~15 minutes.

Nutrition Facts

Root Vegetable Gratin

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Keyword healthy side dish, mixed root veggie gratin, plant-forward recipes, root vegetable gratin, vegetable bake, winter gratin