Root vegetable au gratin

A Cheesy Root Vegetable Gratin is a delectable side dish that combines the earthy flavors of root vegetables with a creamy, cheesy sauce.

Packed with veggies and a creamy, cheesy sauce, my Vegetable au Gratin makes a gorgeous holiday side dish! Ready in just 50 minutes!

Winter produce is far from boring! It deeply flavorful and incredibly colorful and this is my favorite way to take advantage of it. You may go all potato or all sweet potato if you have access to many varieties or intermingle them with beets, rutabaga, celery root, turnips, carrots… you get the idea

You'll love this easy roasted root vegetables recipe with carrots, parsnips, beets, and sweet potatoes. A healthy, sweet & vibrant side dish!

This ooey gooey cheesy Vegetable au Gratin will not disappoint.

Discover a beautiful way to make a Root Vegetable Gratin this holiday season. Our winery chef shares his recipe for making this simple and colorful dish.

Ina Garten’s Root Vegetable Gratin is made with layers of sweet potatoes, celery root, and Yukon Gold potatoes in a creamy sauce topped with breadcrumbs, creating a tasty dish that’s ready in 2 hours and 10 minutes!

Indulge in the best Vegetables au Gratin recipe, featuring layers of tender yellow squash, zucchini, sweet potatoes, eggplant, and red onion, all baked in a rich, creamy cheese sauce with fontina, Gruyere, and Parmigiano. This flavorful and aromatic dish offers a perfect balance of savory, sweet, and nutty notes, making it an irresistible addition to any meal!

A recipe for a different kind of gratin: root vegetable gratin. This recipe calls for red and golden beets smothered in cream with herbs.

A colorful and creamy seasonal root vegetable dish topped with buttery breadcrumbs.