- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish (or similar gratin dish) with butter or oil.
- Peel beets and sweet potatoes. Slice both into thin rounds (about 1/8 inch / 3 mm). A mandoline makes this easy and even.
2) Make the maple cream sauce
- In a bowl or measuring jug, whisk together cream, milk, maple syrup, garlic, thyme, salt, pepper, and nutmeg (if using).
- Set aside.
3) Layer the gratin
- Arrange a layer of sweet potato slices in the baking dish, slightly overlapping.
- Add a layer of beet slices (and onion/shallots if using).
- Sprinkle a small handful of Gruyère over the layers.
- Repeat layers until vegetables are used, finishing with a final layer of vegetables.
- Slowly pour the maple cream sauce evenly over the dish. Press down gently so the liquid settles between layers.
- Top with remaining Gruyère and Parmesan.
4) Optional crunchy topping
- If using panko, mix panko with melted butter and sprinkle evenly over the top.
5) Bake
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake an additional 20–30 minutes, until the top is golden and the vegetables are fork-tender.
- Let rest 10–15 minutes before serving so the sauce thickens and slices hold better.
Serving and Storage:
Serving
Serve warm as a stunning side dish with roasted chicken, turkey, pork, or a hearty vegetarian main. The sweet-savory maple notes pair
beautifully with herbs, tangy salads, and anything roasted. For extra brightness, finish with fresh thyme, parsley, and a tiny pinch of
flaky salt right before serving.
Storage
- Refrigerator: Store covered up to 4 days.
- Reheat: Reheat at 350°F (175°C) for 15–20 minutes until hot. Cover with foil if the top browns too quickly.
- Freezing: Possible, but texture may soften slightly. Freeze portions up to 2 months; thaw overnight in the fridge.
- Make-ahead: Assemble the gratin up to 1 day ahead, refrigerate, then bake (add 10–15 minutes to covered bake time).
Tips:
- Slice evenly: Even slices cook evenly—use a mandoline if you have one.
- Prevent beet staining: Use gloves and a cutting board you don’t mind staining, or use golden beets for less color bleed.
- Don’t skip resting: 10–15 minutes helps the sauce thicken so the gratin serves cleanly.
- Cheese choice matters: Gruyère melts smoothly and adds nutty depth; cheddar brings sharper flavor.
- Foil first: Covering helps vegetables soften before browning the top.
Variations:
- Dairy-Free: Use full-fat coconut milk + unsweetened oat milk and a dairy-free cheese alternative.
- Goat Cheese Twist: Add small crumbles of goat cheese between layers for tangy contrast.
- Rosemary Maple: Swap thyme for rosemary for a woodsy holiday flavor.
- Extra Veggies: Add thin-sliced parsnips or carrots for more color and sweetness.
- Spicy Sweet: Add a pinch of cayenne to the sauce for subtle heat.
- Nutty Finish: Sprinkle chopped toasted pecans or walnuts on top after baking.
Tips:
These extra tips help you nail both texture and flavor, especially for holiday serving.
- Check doneness correctly: Pierce the thickest center slice with a knife—if it slides in easily, you’re done.
- Too much liquid? Let it rest longer; the sauce thickens as it cools slightly.
- Want sharper balance? Add 1 tsp Dijon mustard to the sauce for subtle tang.
- Better browning: Finish with 1–2 minutes under the broiler (watch closely).
- Cleaner slices: Cool 20 minutes, then cut—still warm, but more stable.
Conclusion:
This Maple Beet and Sweet Potato Gratin is the kind of side dish that feels special the moment it hits the table.
It’s cozy and creamy like a classic gratin, but the beets and sweet potatoes make it vibrant, seasonal, and just a little unexpected.
The maple ties everything together with a gentle sweetness that enhances—not overwhelms—the savory, cheesy richness.
Whether you serve it for the holidays or bake it on a weeknight when you want something comforting, it’s a guaranteed crowd-pleaser.
Beautiful layers, big flavor, and a warm, golden top—this is the gratin that steals the spotlight.
FAQ:
Do beets and sweet potatoes cook at the same rate?
They’re close, but beets can be slightly firmer. The key is slicing both thin and evenly, and covering with foil for the first part of baking.
Can I use pre-cooked beets?
Yes, but the texture will be softer and the color may bleed more. If using pre-cooked beets, bake a little less time and focus on warming
and browning the top.
Can I make it without cheese?
You can, but it won’t be a traditional gratin. For a dairy-free version, use plant-based cheese or add a crunchy nut topping for richness.
What’s the best pan to use?
A shallow gratin dish or a 9×13-inch baking dish works well. A shallower dish gives more browned top surface.
How sweet is it with maple?
It’s lightly sweet, not dessert-like. Maple enhances the sweet potato and balances the earthy beets without overpowering the savory flavors.
If you prefer less sweetness, reduce maple to 1 tbsp.
Can I prep this ahead for a holiday?
Yes. Assemble up to a day ahead, refrigerate covered, then bake. Add 10–15 minutes to the covered bake time since it starts cold.
