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.

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

1. Preheat Oven – Set your oven to 375°F and lightly butter a baking dish.
2. Prepare Beets – Peel and thinly slice the beets with a mandoline or sharp knife for even cooking.
3. Layer the Dish – Arrange beet slices in overlapping layers in the dish, sprinkling each layer with salt, pepper, thyme, and a bit of Fontina.
4. Add Cream – Pour heavy cream evenly over the layers until it just covers the beets.
5. Top with Cheese and Walnuts – Sprinkle the remaining Fontina and chopped walnuts over the top.
6. 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.
7. 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

More Side Dish Recipes We Love

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• Creamy Truffle Parmesan Mashed Potatoes
• Roasted Butternut Squash with Pine Nuts
• Dutch Oven Corn Casserole
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Beetroot Gratin with Fontina & Walnuts

Heather

Beetroot Gratin with Fontina is a creamy, cheesy, and elegant side dish with earthy thyme, crunchy walnuts, and layers of tender beets.

YIELD: 6 Servings

5 from 1 Review

PREP TIME:10 minutes mins

COOK TIME:45 minutes mins

TOTAL TIME:1 hour hr

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Ingredients

  

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• 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

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Instructions

 

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• 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

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.

FAQ’s

Can I make this gratin ahead of time?
Yes, assemble the dish up to one day in advance, cover, and refrigerate. Bake just before serving.

Do I need to pre-cook the beets?
No, thinly slicing the beets ensures they cook fully in the oven.

Can I make this dairy-free?
Yes, use a dairy-free cream and cheese substitute. While flavor changes slightly, it still works well.

What’s the best way to slice beets thinly?
A mandoline slicer gives the most consistent results, but a sharp knife also works with careful slicing.

Can I freeze Beetroot Gratin?
Freezing is not recommended, as cream and cheese can separate. Stick to refrigerating leftovers.

Nutrition

Calories: 246kcal | Carbohydrates: 9g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 318mg | Fiber: 3g | Sugar: 6g | Vitamin A: 429IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 1mg

*Nutritional information is not guaranteed to be accurate.

course of this recipeCourse: Side Dish

cuisine typeCuisine All Cuisines, American

keywords used in this recipeKeyword: beets, cheese recipes, vegetarian recipes

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Hi! I’m Heather

I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.

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