Description
A hearty and colorful gratin featuring layers of sweet potatoes, parsnips, and beets baked in a creamy, cheesy sauce. Perfect for a comforting side dish or a vegetarian main course.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a medium bowl, combine heavy cream, minced garlic, salt, pepper, thyme, and nutmeg. Set aside.
- Layer the sliced vegetables in the baking dish in an alternating pattern: a layer of sweet potatoes, then parsnips, then beets, repeating until all vegetables are used.
- Pour the cream mixture evenly over the layered vegetables. Gently press down with a spatula to ensure the cream reaches all layers.
- Sprinkle the Gruyère and Parmesan cheeses over the top. Drizzle with melted butter.
- Cover with foil and bake for 40 minutes. Then remove foil and bake another 20-25 minutes until the top is golden brown and the vegetables are tender when pierced with a knife.
- Let the gratin rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Method: Side Dish
- Cuisine: American