Description
A colorful and comforting gratin featuring layers of sweet potatoes, parsnips, and beets, baked in a creamy, cheesy sauce until golden and bubbly.
Ingredients
- 1 large sweet potato, peeled and thinly sliced
- 2 parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, plus more for greasing
- Fresh thyme leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Warm over low heat, but do not boil.
- Layer half of the sweet potato slices in the bottom of the prepared dish. Top with half of the parsnip slices, then half of the beet slices. Sprinkle with half of the Gruyère and Parmesan. Repeat layers with remaining vegetables and cheeses.
- Pour the warm cream mixture evenly over the top. Dot with butter.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 25-30 minutes, until vegetables are tender and top is golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American