Maple Beet and Sweet Potato Gratin is the one. It’s vibrant, cozy, and unexpectedly elegant—thin slices of earthy beets
and naturally sweet sweet potatoes layered together, coated in a creamy sauce, and baked until tender and lightly caramelized.
Then, just when you think it can’t get better, a touch of maple brings a warm sweetness that makes the vegetables taste
deeper, richer, and more balanced.
Gratins are usually known for potatoes and cheese, but this version feels like a seasonal upgrade: more color, more nutrition, and a flavor
profile that fits right in at a holiday table. The beets bring a gentle earthiness; the sweet potatoes bring soft sweetness; the creamy
sauce ties everything together; and maple adds a glossy, almost roasted note that makes each layer taste like it was slow-cooked for hours.
The best part is that it’s easier than it looks. A sharp knife or mandoline makes quick work of slicing, the sauce comes together in minutes,
and the oven does the rest. Serve it at Thanksgiving, Christmas, or any dinner where you want a side dish that feels special—without being
complicated.
Ingredients:
Vegetable Layers
- 2 medium sweet potatoes, peeled (about 1 1/2–2 lb / 680–900 g)
- 2–3 medium beets, peeled (red, golden, or mix; about 1–1 1/2 lb / 450–680 g)
- 1 small onion or 2 shallots, thinly sliced (optional but delicious)
Maple Cream Sauce
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) milk (whole milk preferred)
- 2 tbsp pure maple syrup
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- Pinch of nutmeg (optional, classic gratin warmth)
Cheese + Topping
- 1 cup (100 g) Gruyère, shredded (or fontina / sharp white cheddar)
- 1/4 cup (25 g) Parmesan, finely grated
- 1/3 cup panko breadcrumbs (optional for extra crunch)
- 2 tbsp melted butter (if using panko)
For the Dish
- Butter or oil for greasing the baking dish
- Optional garnish: chopped parsley, extra thyme, or flaky salt
