Beetroot Gratin with Fontina & Walnuts
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When you want a side dish that is both rustic and elegant, this Beetroot Gratin with Fontina is the recipe to turn to. Layers of thinly sliced beets are baked in a luscious cream sauce, sprinkled with earthy thyme, and melty, golden Fontina cheese. The result is a dish that’s as beautiful on the table as it is delicious.
This gratin combines the natural sweetness of beets with the savory richness of cheese and cream. Toasted walnuts add an unexpected crunch, while fresh thyme ties everything together with its bright herbal notes. Whether you are planning a cozy weeknight dinner or a holiday gathering, this gratin is sure to wow your guests.
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Heather’s Notes
- This dish is an eye-catcher with its gorgeous beet layers and golden cheese crust.
- Fontina cheese melts perfectly, creating a creamy and slightly nutty topping.
- Walnuts add crunch and balance the smooth texture of the gratin.
- Perfect for holiday meals, dinner parties, or as a hearty vegetarian main.
- Can be prepped ahead and baked when ready, making it easy for entertaining.
Ingredient List
- Beets – The star of this dish. Their natural sweetness pairs beautifully with creamy cheese and herbs.
- Olive Oil – Used to lightly coat the beet slices and prevent sticking while enhancing flavor.
- Grated Fontina Cheese – Adds richness and a nutty, gooey melt that makes this gratin irresistible.
- Fresh Thyme – Offers earthy herbal notes that brighten the creamy base.
- Heavy Cream – Creates the luscious, velvety sauce that binds the beets and cheese together.
- Chopped Walnuts – Provide crunch and a nutty balance to the softness of the baked layers.
- Kosher Salt and Black Pepper – Essential for seasoning and bringing out all the natural flavors.
Subs & Variations
- Substitute goat cheese or Gruyère for Fontina if desired.
- Add a layer of sautéed onions or leeks for extra flavor.
- Try using a mix of red and golden beets for a colorful presentation.
- Swap walnuts for hazelnuts or pecans if you prefer.
- For a lighter option, replace some cream with whole milk.
How to Make
- Preheat Oven – Set your oven to 375°F and lightly butter a baking dish.
- Prepare Beets – Peel and thinly slice the beets with a mandoline or sharp knife for even cooking.
- Layer the Dish – Arrange beet slices in overlapping layers in the dish, sprinkling each layer with salt, pepper, thyme, and a bit of Fontina.
- Add Cream – Pour heavy cream evenly over the layers until it just covers the beets.
- Top with Cheese and Walnuts – Sprinkle the remaining Fontina and chopped walnuts over the top.
- Bake – Cover loosely with foil and bake for 35 minutes. Remove foil and continue baking for 15-20 minutes, until the cheese is golden and the beets are tender.
- Serve – Let rest for 10 minutes before slicing. Garnish with fresh thyme sprigs if desired.
Tips for Storing
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until warmed through to maintain crispness.
- Avoid microwaving, as it can make the beets rubbery and the cheese greasy.
- Gratin can be assembled a day ahead and baked just before serving.
FAQs
Yes, assemble the dish up to one day in advance, cover, and refrigerate. Bake just before serving.
No, thinly slicing the beets ensures they cook fully in the oven.
Yes, use a dairy-free cream and cheese substitute. While flavor changes slightly, it still works well.
A mandoline slicer gives the most consistent results, but a sharp knife also works with careful slicing.
Freezing is not recommended, as cream and cheese can separate. Stick to refrigerating leftovers.
More Side Dish Recipes We Love
- Garlic Parmesan Roasted Broccoli
- Creamy Truffle Parmesan Mashed Potatoes
- Roasted Butternut Squash with Pine Nuts
- Dutch Oven Corn Casserole
- Jalapeno Cheddar Cornbread
Beetroot Gratin with Fontina & Walnuts
Ingredients
- butter, for greasing
- 6 medium beets, peeled and thinly sliced with a mandoline or sharp knife
- 2-3 tbsp olive oil
- 6 oz fontina cheese, shredded
- 2 tsp fresh thyme, minced
- kosher salt, to taste
- black pepper, to taste
- 3 tbsp heavy cream
- 3 tbsp walnuts, coarsely chopped
Instructions
- Preheat the oven to 375 degrees F. Butter an 8-inch baking dish.
- In a large bowl, combine the beets and olive oil and toss gently to coat. In a small bowl, stir together the cheese and thyme. Arrange about one-fourth of the beets in the bottom of the prepared dish, overlapping them very slightly. Sprinkle about one-fourth of the cheese and thyme mixture over the beets and season lightly with salt and pepper. Repeat to make 3 more layers, sprinkling the last layer of the herbed cheese with a little more salt and pepper. Drizzle the cream over the surface and sprinkle with walnuts on top.
- Bake until the beets are tender and the walnuts are nicely browned, about 45 minutes. Remove the gratin from the oven and let rest for 5 minutes before serving.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
What a fabulous recipe for the beautiful ruby red gems! This is a new frontier; I will be branching out from my standard roasted beets. Welcome to autumn!
Thanks so much for featuring Rustic Italian on your blog. So glad you enjoyed the beet gratin. Your photo is gorgeous. Cheers, D
I agree with Kath! It would never have occurred to me to make a beet gratin. Thank you so much for sharing! Enjoy your new cookbook!!!
I love beets, looks great
This looks so yummy! You are ruling my “To cook list” right now!
OK-you have me wanting to run to the store right away to buy some beets! I used to hate beets as a kid-wouldn’t touch ’em, but LOVE them now, so I am definitely bookmarking this recipe to make!
Where was this recipe when I had 6 lbs of beets from my CSA? Looks terrific!
Oh, my goodness. The thought of this simply blows my mind. I love beets and have never, ever seen them prepared like this. Or even with cheese and nuts in any kind of way, but it’s making me want to run out to the grocery store and grab some right now. I simply cannot wait to try this recipe and am most definitely adding a copy of this cookbook to my library.
what a unique use for beets! Thanks for this!
Love this!
I’ve never had a gratin with beetroots before! Will have to give it a try.
OMG – hubby and I absolutely LOVE beets. This recipe is amazing and on my list to make! Have a good night!
(I didn’t mean that question mark. I meant “What an unusual dish!”) 😉
What an unusual dish? It sounds really good, and your photos just make me want to dig in! Pinning this one for later! And I’ll definitely watch out for the Rustic Italian cookbook!
I love beets! And since I am getting in them in my CSA boxes…I am glad to have another recipe to boot. Fontina, thyme, cream, beets…Yum, no doubt!
I never would have thought of cooking beets that way. It looks fantastic!
Lordy, what a stunning looking dish! I could just dive right into it. This would surely have to convert even the most ambivalent beet-eater.