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
- 3 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 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons 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, pepper, and nutmeg.
- Layer the vegetable slices evenly in the prepared baking dish, alternating types for a colorful effect.
- Pour heavy cream evenly over the vegetables, then sprinkle Gruyère and Parmesan cheeses on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, until vegetables are tender and top is golden brown.
- Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.