If you’re searching for a show-stopping side dish or a cozy vegetarian main, this Layered Beet, Potato & Carrot Gratin with Feta & Thyme will absolutely steal the spotlight at your next meal. Delicate rounds of jewel-toned beets, creamy potatoes, and sweet carrots nestle into luscious layers, all blanketed with aromatic thyme, tangy feta, and a silky garlicky cream. This is pure comfort with a sophisticated twist—flavors meld together in every bite, and each forkful is bursting with color, creamy richness, and a hint of earthy sweetness. If you haven’t tried this before, you’re in for a gorgeous and satisfying culinary treat!

Layered Beet, Potato & Carrot Gratin with Feta & Thyme Recipe - Recipe Image

Ingredients You’ll Need

Simple, vibrant ingredients really are the stars here, working together to create irresistible depth and color in every layer. Each component in the Layered Beet, Potato & Carrot Gratin with Feta & Thyme brings its own magic—don’t be tempted to skip a thing!

Beets: Earthy, subtly sweet, and strikingly beautiful; be sure to slice them thin so they cook evenly.
Potatoes: Yukon Gold or another waxy variety is perfect; they soak up the cream and provide comforting richness.
Carrots: They add gentle sweetness and bright color, making the gratin as good-looking as it is delicious.
Feta Cheese: Crumbled feta lends tang and a creamy bite that balances the veggies perfectly.
Heavy Cream (or plant-based cream): Whichever you choose, this creates that gorgeous, velvety texture all the way through.
Garlic: Minced garlic infuses the dish with irresistible aroma and an extra depth of flavor.
Fresh Thyme (or dried): That herby, woodsy hit of thyme brightens every layer—fresh is best, but dried works too.
Olive Oil: For greasing the dish and drizzling, olive oil helps everything caramelize to golden, crispy-edged perfection.
Salt and Black Pepper: Seasoning is vital here—taste as you go to make those layers sing!

How to Make Layered Beet, Potato & Carrot Gratin with Feta & Thyme

Step 1: Preheat and Prepare Your Dish

Kick things off by setting your oven to 190°C (375°F), giving it plenty of time to heat up. Grab your favorite baking dish and brush it generously with olive oil—this not only prevents sticking but adds a lovely bit of flavor and helps the edges get nice and crisp.

Step 2: Mix the Creamy Thyme Sauce

In a small bowl, whisk together the heavy (or plant-based) cream, minced garlic, fresh thyme leaves (or dried thyme), salt, and black pepper. This mixture becomes the luscious bath that makes every slice of this Layered Beet, Potato & Carrot Gratin with Feta & Thyme silky, fragrant, and deeply flavorful.

Step 3: Layer the Vegetables With Feta

Now comes the fun, creative part! Alternately layer your thinly sliced beets, potatoes, and carrots in the baking dish. Nestle the slices in slightly overlapping, shingled rows for a beautiful presentation. As you go, scatter crumbled feta cheese between the layers—this ensures every bite gets a pop of tangy creaminess.

Step 4: Drench and Drizzle

Once you’ve artfully layered all the veggies and feta, pour the cream mixture evenly over the whole dish. Let it trickle down between the layers. Finish with a light drizzle of olive oil on top—this helps create that tempting golden crust during baking.

Step 5: Bake to Golden Perfection

Cover the gratin tightly with foil and slide it into the oven. Bake for 35 minutes to allow the vegetables to steam and soften in the creamy sauce. Afterward, remove the foil and return the dish to the oven for another 20–25 minutes until the vegetables are tender and the top is bubbling and golden—resist peeking too often, as you want all that heat to stay trapped inside!

Step 6: Rest and Serve

Patience pays off here: let your Layered Beet, Potato & Carrot Gratin with Feta & Thyme sit for at least 10–15 minutes out of the oven. This allows everything to settle and slice beautifully. Finish with a sprinkle of fresh thyme or more feta if you like, then serve warm and enjoy all those dreamy layers.

How to Serve Layered Beet, Potato & Carrot Gratin with Feta & Thyme

Garnishes

A final flourish makes all the difference. Sprinkle a few fresh thyme leaves over the top, add a few extra crumbles of feta, or try some toasted nuts for crunch. A dash of cracked black pepper also makes the colorful layers of your Layered Beet, Potato & Carrot Gratin with Feta & Thyme even more inviting.

Side Dishes

This gratin is versatile—serve alongside roasted chicken, pan-seared fish, or a simple green salad dressed with lemon and olive oil. For a full vegetarian spread, pair it with a lentil stew or garlicky sautéed greens. The creamy richness and vibrant layers of the Layered Beet, Potato & Carrot Gratin with Feta & Thyme make it the ultimate centerpiece or side.

Creative Ways to Present

Try baking individual portions for a dinner party wow factor—use ramekins or mini baking dishes, layering and baking as directed. Or, for a buffet, cut the layered gratin into squares and scatter edible flowers on top. For an impressive brunch, serve it as a stack topped with a poached egg—this Layered Beet, Potato & Carrot Gratin with Feta & Thyme adapts to any occasion!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cool your gratin to room temperature, then transfer to an airtight container. The flavors deepen overnight, making it almost better the next day! Store in the fridge and enjoy within three days.

Freezing

Layered Beet, Potato & Carrot Gratin with Feta & Thyme also freezes beautifully. Once fully baked and cooled, wrap it tightly in plastic wrap and foil, or transfer to a freezer-safe container. It’ll keep for up to two months—just thaw in the fridge overnight before reheating.

Reheating

To reheat, preheat your oven to 175°C (350°F), cover the gratin loosely with foil, and bake until warmed through (about 20–25 minutes). This helps maintain its lovely creamy texture. You can also use the microwave for individual portions, but the oven keeps those edges pleasantly crisp.

FAQs

Can I use different vegetables in this gratin?

Absolutely! Feel free to experiment with parsnips, sweet potatoes, or even thinly sliced zucchini. Just keep the slices consistent in thickness so they all cook evenly alongside the classic beet, potato, and carrot combo.

Is this recipe gluten-free?

Yes, Layered Beet, Potato & Carrot Gratin with Feta & Thyme is naturally gluten-free, making it a wonderful crowd-pleaser for gatherings where dietary preferences abound. Just be sure to double-check your cream and feta labels if cooking for someone with gluten sensitivity.

How do I slice the vegetables evenly?

A mandoline slicer is your best friend for this job—it makes quick work of creating uniform, wafer-thin slices. If you don’t have one, a sharp chef’s knife and a steady hand work just fine, too!

What plant-based alternatives work well in this gratin?

You can use plant-based cream (like oat or cashew) in place of dairy, and vegan feta for a completely dairy-free version. The end result will still be beautifully creamy and just as flavorful.

Can I prepare Layered Beet, Potato & Carrot Gratin with Feta & Thyme in advance?

Yes—build and layer the gratin up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When you’re ready, bake as directed (allowing a few extra minutes if it’s cold from the fridge) and enjoy a stress-free meal.

Final Thoughts

I can’t recommend this Layered Beet, Potato & Carrot Gratin with Feta & Thyme enough—it never fails to wow at gatherings and makes even a quiet weeknight dinner feel special. Give it a try and watch how quickly it earns its place among your favorite recipes. Enjoy every beautiful, delicious layer!