Description
A rich and creamy layered gratin featuring sweet potatoes, parsnips, and beets, baked with a cheesy béchamel sauce until golden and bubbly.
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
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, for greasing
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter.
- In a medium saucepan, combine heavy cream, milk, garlic, thyme, salt, and pepper. Heat over medium until just simmering, then remove from heat.
- Layer one third of the sweet potato, parsnip, and beet slices in the prepared dish, overlapping slightly. Pour one third of the cream mixture over the vegetables and sprinkle with one third of the Gruyère and Parmesan.
- Repeat layers twice more, ending with the remaining cheese on top.
- Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 20–25 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. For a lighter version, substitute half-and-half for the heavy cream. Beets will stain other vegetables, so handle them separately if you want distinct colors.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Method: Side Dish
- Cuisine: French-inspired