Description
A hearty and colorful gratin featuring layers of sweet potatoes, parsnips, and beets, baked in a creamy, cheesy sauce until golden and bubbly.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- In a small saucepan, combine heavy cream, milk, garlic, thyme, salt, and pepper. Heat over medium-low until warm, but do not boil.
- Layer half of the sweet potatoes, parsnips, and beets in the prepared dish. Pour half of the cream mixture over the vegetables. Sprinkle with half of the Gruyère and Parmesan.
- Repeat layers with remaining vegetables, cream mixture, and cheeses.
- Cover 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 and bubbly.
- Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Main
- Cuisine: American