Description
A comforting and colorful gratin featuring layers of sweet potatoes, parsnips, and beets baked in a creamy, cheesy sauce until golden and bubbly.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter, for greasing
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a large bowl, combine sweet potatoes, parsnips, and beets. Toss with minced garlic, thyme, salt, and pepper.
- Layer the vegetables evenly in the prepared baking dish, alternating between sweet potatoes, parsnips, and beets.
- Pour the heavy cream evenly over the layered vegetables, then sprinkle with Gruyère and Parmesan cheeses.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the top is golden and the vegetables are tender.
- Let the gratin rest for 5-10 minutes before serving.
Notes
You can customize the seasonings to taste.