Winterroot Vegetable and Sweet Potato Gratin with Nordic Cheese

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A layered gratin featuring winterroot vegetables and sweet potatoes baked with a creamy Nordic cheese sauce for a comforting northern dish. This Nordic-inspired vegetarian recipe, ready in about 80 minutes, pairs sweet potatoes, parsnips, rutabaga for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and thinly sliced sweet potatoes
• 2 medium, peeled and thinly sliced parsnips
• 1 medium, peeled and thinly sliced rutabaga
• 2 cups heavy cream
• 1 1/2 cups grated Jarlsberg cheese
• 2, minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, for greasing and dotting butter

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Instructions

1. Step 1: Preheat oven to 375°F. Butter a 9x13-inch baking dish with 1 tbsp softened butter.
2. Step 2: In a small saucepan over low heat, warm 2 cups heavy cream with 2 minced garlic cloves, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper until fragrant, about 5 minutes. Remove from heat.
3. Step 3: Arrange a layer of thinly sliced sweet potatoes, parsnips, and rutabaga in the prepared dish, overlapping slightly.
4. Step 4: Pour a third of the warm cream mixture over the vegetables and sprinkle with 1/2 cup grated Jarlsberg cheese.
5. Step 5: Repeat layering two more times with remaining vegetables, cream, and cheese, finishing with cheese on top.
6. Step 6: Dot the top with 1 tbsp butter cut into small pieces.
7. Step 7: Cover with foil and bake for 40 minutes, then remove foil and bake an additional 20 minutes until the top is golden and bubbling and the vegetables are tender when pierced with a fork.
8. Step 8: Let rest for 10 minutes before serving.