Cheesy Root Veggie Gratin

Looking for an updated twist on a favorite, classic dish? Go beyond the basic potato and try this deceptively easy-to-make Cheesy Root Veggie Gratin. Made with colorful beets, sweet potato, rutabaga and fresh thyme, this comfort food favorite, paired with a Rioja Reserva wine, is a satisfying combination guests will love. Try one (or all three) of our Rioja Reserva recommendations and enjoy!

Cheesy Root Veggie Gratin


  • 1 Red beet
  • 1 Golden beet
  • 1 Sweet potato 
  • 1 Rutabaga 
  • 2 Sprigs of Thyme 
  • Salt & Pepper to taste
  • 2 Cups Milk
  • 2 Tbsp. Butter 
  • 1 Tbsp. Flour 
  • 1 Cup Gruyère cheese, shredded


  • Preheat oven to 375° F
  • Thinly slice beets, sweet potato, and rutabaga, placing each into own bowl, and season with salt, pepper, and fresh thyme leaves. 
  • In a medium-sized saucepan over medium heat, melt butter and add flour, stirring continuously. Slowly cook butter-flour mixture for 5 minutes, stirring entire time. 
  • Slowly add milk, (2 Tbsp. at a time), whisking until fully incorporated and smooth. 
  • Lower heat to low and cook milk mixture, stirring often, until no longer tastes of flour. 
  • Add the shredded cheese and stir together until evenly melted. 
  • Add cheese sauce to bottom of a gratin dish and arrange each vegetable in a fanned-out stack.
  • Cover with parchment paper, and aluminum foil and cook for 20 minutes. 
  • Remove cover and allow to brown on top. 
  • Serve warm and enjoy!
Rioja wines, vegetable gratin recipe